For a successful career in the Food & Beverage sector as Managers, Executives, and Entrepreneurs. Once you have completed the Master multiple scenarios will be open in a multinational company or in a small-medium enterprise, in a start-up or in a consolidated business in Europe or around the world.

Train innovative and sustainable product-service designers through an experimental approach that combines design, theory, strategy, and learning.

One of the best known and more competitive branches of business, the industry of food & beverage plays a crucial role as much in the Italian scenery as in the world. Rome Business School’s Master in Food & Beverage Management offers complete training and the ideal skills to start a strong and productive career in this sector; the managerial training and the study of the mechanisms of production, distribution, and demand provided by this program are specifically designed to forge professional profiles able to work effectively and successfully in the business of food & beverage.

The programme is open to everyone passionate about the F&B industry and who wants to work in it from a management perspective. You don’t have to be a “specialist” in the F&B sector to be admitted. You will have the opportunity to strengthen your general Management skills through courses covering Marketing, Finance, Sales, HR Management and different Strategy areas.

The Master's Degree in Food Design and Innovation aims at enabling students to become professionals of the food industry and of all the related sectors and to combine marketing and communication skills with sensitivity and with the ability to manage design project methods.

The Master in Local Food Policy, offered by UNISG in collaboration with CIHEAM Bari, focuses on developing skills for local food supply chains and policies. It provides students with the tools needed to develop market analysis, sustainable management, and advocacy for fair food practices. The local initiatives with a global impact that you will carry out in this Master's will pave the way for a career in food policy analysis, sustainable food design, and innovative food enterprise management.

The Master’s degree explores understanding, management, promotion, and protection of high-value food products. The Italian food production system serves as a model to identify the specific elements outlining the unique value of food products, which are inextricably linked to place (terroir) through historical, social, and cultural ties. This background couples with the most recent developments in technology, nutrition, food safety, diet and health, and sensory science, core elements of a growing international demand for terroir-related high-value foods.

Masters Program in Brand Design for Hospitality what does it mean to create and manage a brand in the food industry? How to market a wine company and work on its identity? How to integrate tourism in all of that? From branding techniques to service design, the goal of the Master's Program in Brand Design and Management: food, wine, and tourism is to help students and young professionals develop their skills as future Managers of the HORECA industry, integrating food wine, and tourism into lifestyle offers.

The Master Degree (MSc) in Food Safety and Food Risk Management is an inter-university degree course coordinated by the University of Parma in agreement with: Alma Mater Studiorum - University of Bologna, the Catholic University of the Sacred Heart of Piacenza, the University of Modena and Reggio Emilia, the University of Ferrara.

The Master of Science in Plant Engineering and Food Industry Machines is intended as specific objectives:

The Master in F&B Management aims to transfer practical skills and concrete tools that can be applied immediately in the context of restaurant management.

The Master in Italian Cuisine and Oenology, lasting 180 days, is divided into two stages: the first consists of theoretical and practical lessons at ICIF headquarters, flanked by company visits; the second application with an internship (optional, not included in the course fee) at selected restaurants from the school.

Evolution is the first requirement of culinary education. This course is designed to meet this requirement and to act with immediate and effective results. Italian Cuisine & Wines Master’s Program, the most comprehensive culinary course in Italy, gives participants a global perspective of cooking and restaurant service enabling them to develop a personal sense of professionalism necessary for working successfully with advanced Italian cuisine in the foodservice and hospitality industry. The program is designed to integrate culinary training with academic studies and field experience using advanced cooking techniques, topics of contemporary significance, food science, aesthetics, and sensory perception as frameworks. The Evolution of Italian Cuisine is an examination of taste, ingredients, and flavoring techniques. Participants research and prepare representative Italian regional menu items as well as complete an intensive analysis of the principles of Italian cuisine.

Developed by renowned professional Chefs to respond to industry needs, our culinary school for international students is designed to deliver top-level training to young people who want to improve their knowledge of Italian culinary arts. The intensive program of our Master's Degree has a strong practical approach and theoretical notions are always implemented through everyday practice.

The Master aims to provide technical-scientific skills related to the organoleptic qualities of products, skills that focus on the techniques and technologies of transformation of wine and food products. To complete the course, theoretical and practical in-depth studies are foreseen with internships, on the aspects of catering and hospitality. Finally, a dedicated and specific space is provided for the acquisition of textual skills and abilities, aimed at ensuring full familiarity in interpreting and producing texts of different styles and aimed at different audiences.