Masters in Food and Beverage Studies

Top 21 Masters Degrees in Food and Beverage Studies 2017

Food and Beverage Studies

Master-level studies involve specialized study in a field of research or an area of professional practice. Earning a master’s degree demonstrates a higher level of mastery of the subject. Earning a master’s degree can take anywhere from a year to three or four years. Before you can graduate, you usually must write and defend a thesis, a long paper that is the culmination of your specialized research.

Masters in Food and Beverage Studies

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Master's Degree In Hotel Management And Catering (Barcelona)

School of Tourism and Hospitality - The OSTELEA
Campus Full time April 2017 Spain Barcelona

The Master in Hospitality Management and Restoration, which aims to train professionals and managers who lead global business projects in the field of hospitality management, but from the necessary business perspective to be efficient in decision-making within this sector globalized and dynamic, and not obviate the impact of new technologies. [+]

Masters in Food and Beverage Studies. Master in Hospitality Management and Restoration The Master in Hospitality Management and Restoration, which aims to train professionals and managers who lead global business projects in the field of hospitality management, but from the necessary business perspective to be efficient in decision-making within this sector globalized and dynamic, and not obviate the impact of new technologies. Why study the Master: Revenue Management, which is taught through a Business Game. This particular field of hotel marketing is widely developed in this field through an applied through a business game vision. This Master may be taken in Madrid or Barcelona integrated practices: The theoretical component of the applied subjects developed in the classroom, but implementation is a collaborative business practice. Professional practices. The Master offers the possibility of work experience in areas of management of hotel chains and catering companies. It includes a series of meetings with managers of hotels, catering business and international tourism consultants. Ostelea is a member of the Spanish Association of Directors and Executives Hotel (AEDH). Case method: The case method allows the best student systematically its decision-making process through the discussion of actual cases of tourist companies. Some of the cases that are working are: El Bulli and Ryanair. Attendance at trade fairs: Students attend trade fairs such as Alimentaria (Barcelona), considered one of the fairs of the world's most important food sector; or IBTM (Barcelona), one of the leaders in business tourism. GOALS The Master in Hospitality Management and Restoration... [-]

MSc/MBA in Luxury Brand Management ,Food & Wine M2

INSEEC Chambéry campus
Campus Full time October 2017 France Chambéry

MBA /MSc in Luxury Brand Management ,Food & Wine M2 is a three period course with 350 hours of face-to-face training which is worth 60 ECTS or 26 US credits. All classes are taught in English [+]

The MBA /MSc. in Luxury Brand Management ,Food & Wine is a three period course with 350 hours of face-to-face training which is worth 60 ECTS or 26 US credits. All classes are taught in English. The program offers a multidisciplinary approach: solid business, strategic, marketing and communication knowledge combined with the exposure to the practical side, thanks to the contribution of active professionals and to field-visits. It provides the necessary knowledge and expertise to enter the luxury service industry through a mix of academic pillars and practical courses on different industry segments. CAREER OPPORTUNITIES This course can be directly applied to work in Luxury Hospitality in a variety of services such as Operations,Brand Management, E-Merchandising, culinary Tourism, Management gastronomy & Wine, Food and Beverage, Event Management, Sales or Guest Service. Admission Requirements MSc: Interested candidate with BSc. Hns. Degree (4 years of University studies duly completed or 5 years for Chinese students) with the level of English language competence needed to study in English. MBA: interested candidate with BSc. Degree (3 years of University studies duly completed or 4 years for Chinese students) and at least 2 years of work experience in a middle management position with the level of English language competence needed to study in English. IELTS: 6.5 -7.0 (With band score no less than 6.0) TOEIC: 750 - TOEFL: 550 - TOEFL IBT: 80 French Proficiency: no pre-requisite. French-as-a-Foreign-Language Instruction included in the program. Submit the application and required documents by email:akpallattu@inseec.com. Shortlist candidates will be... [-]

Master in Food Design

Scuola Politecnica di Design SPD
Campus Full time 12  March 2017 Italy Milan

The Master degree in Food Design develops the necessary skills to give a creative contribution to an increasingly growing sector, of which Italy constitutes one of the main benchmarks known worldwide. It is an opportunity not only for students holding a degree in design, marketing and communication, but also for managers and professionals working in the field. The programme combines a focus on food-related markets... [+]

Masters in Food and Beverage Studies. The Master degree in Food Design develops the necessary skills to give a creative contribution to an increasingly growing sector, of which Italy constitutes one of the main benchmarks known worldwide. It is an opportunity not only for students holding a degree in design, marketing and communication, but also for managers and professionals working in the field. The programme combines a focus on food-related markets with the design approach and methodologies. This creates a food designer who is able to manage the design: of processes, methods and spaces where products are processed, distributed and consumed; of food in terms of its aesthetics, communication and representation; of equipment and tools used to prepare and consume food; of all the communication activities implemented for the promotion of food products. The academic activities encompass lessons, design workshops and seminars with the leaders of the food and agriculture industry and of the design field: entrepreneurs, managers, journalists, food critics, designers, architects, publishers and chefs. The structure of the course also comprises visits to food companies, concept stores, restaurants as well as important gastronomic fairs and events. After the end of the course, students will have an internship experience in a company, agency or firm working in the field. The Master is held in collaboration with important companies and firms of the food industry. ENTRY The Master’s is open to Italian and foreign graduates coming from various scientific disciplines, social sciences and liberal arts. The program has a limited... [-]

Master of Science (MSc) in International Wine Management

The Hong Kong Polytechnic University - School of Hotel and Tourism Management
Campus Full time 12  September 2017 Hong Kong Kowloon

A key player in the vibrant international wine scene, Hong Kong offers a unique location for anyone aspiring to be a part of this dynamic growth area. Combined with the huge growth of the wine [+]

A key player in the vibrant international wine scene, Hong Kong offers a unique location for anyone aspiring to be a part of this dynamic growth area. Combined with the huge growth of the wine market in Mainland China, the need for wine professionals with advanced, specialised training and education with a global perspective continues to grow. The MSc in International Wine Management programme has been designed to meet this demand. This exceptional programme develops industry leaders, educators and researchers and instils in them a deep understanding of the latest trends in the wine business, demystifying its complexities and placing them in strong position to lead the industry into the future. Students also have the opportunity to learn more about Mainland Chinese wine consumers and gain insights into some of the fastest growing and potentially lucrative wine markets in the world. Developed in consultation with noted wine industry figure Professor Jeannie Cho Lee, Professor of Practice (Wine) of the SHTM and the first Asian Master of Wine (MW), and endorsed by renowned industry leaders, the programme features residential study trips which give students the opportunity to visit well-known wine regions, such as Burgundy or Bordeaux, to understand the best practice in wine production, trade and management with a view to increasing their international exposure and developing global networks. [-]

Master's Degree In Food Design Project Experience

IED – Istituto Europeo di Design Rome
Campus Full time 12  March 2017 Italy Rome

The course aims to train designers who have the critical-design skills to be able to independently manage the professional and managerial relationships, developing the propensity for innovation determinant in defining different visions of the systems in which we act. Being the figure of the designer in continuous evolution, the Food Designer must acquire the knowledge that will allow him the flexibility to deal with different design fields but contiguous, in which to apply their design skills, with particular focus on involving users in defining paths needs and expectations. [+]

Masters in Food and Beverage Studies. THIS PROGRAM 'TAUGHT IN ITALIAN Who should attend: The course is open to those who are in possession of the title of Academic Study of First Level, lasting at least three years in areas related to architecture, to design, to interior design, visual communication, the Food Science or other related disciplines addressed in the course. It will verify the ability to deal independently both speculative activities that executive. The course includes a theoretical and practical course that involves students in practical research and design. The Master provides simulations and specific projects in collaboration with agencies and private companies, where to apply theoretical principles, techniques, tools and methodologies acquired during the course. The Master program is structured to meet the needs of the labor market, preparing professionals able to design and implement innovation, to meet the technological and strategic challenges of the coming years in a rapidly changing industry. The food is not only a primary need, but an experience of the senses. Experience that must be seen in all its aspects, from the use of raw materials to the definition of consumption patterns. The incessant development of competitiveness and strategic needs of companies require the ability to communicate the designer, as appropriate, with experts from the marketing and the technical area with the engineers, with the corporate image consultants and with the ' graphic-creative apparatus, with the planners of communication and those involved in the creation of places. The Master therefore also provides for... [-]

Master in Brand design and management: food, wine and tourism

IED – Istituto Europeo di Design Florence
Campus Full time 11  March 2017 Italy Florence

Barcelona and Florence are two of the main touristic destinations in Europe, both of them attract tourist thanks to a unique blend between art, culture and a great quality of life and hospitality. Nowadays launching and empower a brand in these fields needs transversal skills and a 360° vision. Territoriality is not a limitation anymore but a key value for being globally recognisable. Both Tuscany and Catalunya are regions that build their branding strategies on that value and they are succeeding in it. [+]

THIS PROGRAM IS TAUGHT IN ENGLISH One-year Dual Masters Course in Barcelona and Florence. The overall aim of this course is to meet the growing demand for qualified professionals able to offer a new managerial approach to the tourism/food and beverage sector in the touristic/hospitality and catering industry. The course’s structure, which includes a detailed curricula based on Brand design and management, prepares future innovative professionals in the fields of tourism, hospitality, food and wine services. The Master’s main goal is to encourage the development of professional proficiency by implementing an active approach based on “Learning by doing” that blends expertise and listening skills through both practical and theoretical methods related to “Design Thinking”. The aim is to train strategy and communication experts in identity-building and values related to brands in the food, wine and tourism industry. The Master will be held in Barcelona and Florence, two cities bound by a long-standing history of tourism, wine and restaurant industry. Firenze The Florence section of the Master Program in BRAND DESIGN AND MANAGEMENT: Food Wine and Tourism aims at the creation of a professional figure that is specialized in Brand Design Management in the Food, Beverage and Tourism fields. The courses focus on the specific abilities of managing the different steps of creating a Brand from the analysis of contents. The participants gain expertise in the fields of Brand and management for a wide range of different contests. The Tourism industry is based upon a relation between Brand, hosts and guests... [-]

International Master in Food & Cook Design

École de Condé
Campus Full time September 2017 France Lyon

The International Master in food & cook design, fully taught in English, offers a high level of training in the field of culinary and cook design. [+]

Masters in Food and Beverage Studies. The International Master in food & cook design, fully taught in English, offers a high level of training in the field of culinary and cook design. One of the few courses of its kind available in France and Europe, the International Master in food & cook design is taught at École de Condé Lyon, located in the capital of French gastronomy. The course brings together designers, renowned chefs, sociologists and scientists in a unique classroom setting that focuses on production and planning. In addition to the design of food dishes, plates and eating places (restaurants, shops, etc.) the course goes into the relationship between the consumer and the product through historical, socio-cultural, marketing, but also nutritional and scientific analysis. Program The International Master in food and cook design is a year-long program followed by internship experiences, which accounts, in total, for 60 ECTS credits. This program allows designers, culinary arts and agribusiness students to investigate one of the most promising field of design, connecting multiple fields of expertise such as food sciences, food aesthetics, food sociology, etc. Admission Process Students graduated from bachelors in design, cooking, culinary arts, hospitality management and food sciences may apply to the International Master in Food and Cook Design. Admission is based on an interview as well as on student academic record and portfolio review. All applicants are required to have previously acquired, or to be in the process of acquiring, 180 ECTS credits in academic fields relating to... [-]

Master of Philosophy (Food Studies)

Taylor’s University
Campus Full time Part time 18 - 30  July 2017 Malaysia Subang Jaya + 1 more

The Master of Philosophy (Food Studies) aims to groom graduates into highly qualified professionals who are experts in the field of Food Studies. [+]

Dual recognition and certification by The Master of Philosophy (Food Studies) aims to groom graduates into highly qualified professionals who are experts in the field of Food Studies. To achieve this, Taylor’s University and University Toulouse Jean Jaurès (UT2J) have designed a comprehensive curriculum which encompasses research skills, anthropology and sociology of food, understanding of the different food cultures, food trends and business outlook, socio-political issues on food nutrition and public health and much more. Programme Advantage The only Malaysian university with a ‘Chair of Food Studies: Food, Cultures and Health’ – Prof. Dr. Jean Pierre Poulain. He maintains an emphasis in food studies, contributes to academic programmes and provides advice to students and faculty members. A French socio-anthropologist, Prof. Dr. Poulain has a long and successful career in the field of food studies and hospitality education in both academic and international life. He has published numerous books, book chapters and articles, as well as actively delivered keynote and conference presentations around the world on topics such as food sociology, food heritage and tourism practices. The only Food Studies programme to offer Global Field Research Programme (GRP) which provides the opportunity for conducting fieldwork abroad. Students have the exciting opportunity to conduct research work for their thesis abroad if it is focused on a food-related topic specific to a particular country for 3 – 6 months. Choose from an international network of partner universities for research in countries such as France, Spain, Italy, Hong Kong and Japan. This will provide... [-]

Master of Engineering Science in Food Engineering

UCD College of Engineering and Architecture
Campus Full time September 2017 Ireland Dublin

The Master of Engineering Science in Food Engineering provides a comprehensive coverage of bioprocess and food manufacturing systems engineering. [+]

Masters in Food and Beverage Studies. MEngSc Food Engineering FT Graduate Taught (level 9 nfq, credits 90) The Master of Engineering Science in Food Engineering provides a comprehensive coverage of bioprocess and food manufacturing systems engineering. On this Masters you will develop new technical competencies in food and bioprocess engineering, learn how to develop and execute a research plan and acquire skills in the application of leading edge technologies to the agri-food and biotechnology industries, including novel food processing technology, food process automation, risk assessment, computer vision for food quality and food safety. In addition: This Masters is delivered by a highly research intensive School, comprising a European Research Council Fellow and six Marie Curie Fellowships. Two Professors, Sun and O'Donnell, are in the world's top one percent of the most cited scientists in their field. Who should apply? Full Time option suitable for: Domestic(EEA) applicants: Yes International (Non EEA) applicants currently residing outside of the EEA Region. Yes The programme will be of particular interest to graduates in Engineering, Science and related disciplines who are interested in food and bioprocess engineering, risk assessment, process development, process control, advanced manufacturing systems and associated environmental issues. Career Opportunities The manufacture of food and drink products is Ireland’s most important indigenous industry with a turnover approaching €24 billion. Almost 50,000 people are directly employed in the food and drink sector with a further 60,000 employed indirectly in all regions of the country. Excellent job prospects are available to graduates in the food,... [-]

Master in International Food & Beverage Management

ESCP Europe Business School
Campus Full time September 2017 Italy Turin France Paris Germany Berlin + 4 more

This programme is a 1-year 2-country, full-time specialized master programme designed for postgraduates aiming for an outstanding managerial career in the Food and Beverage industry in the best international companies [+]

Studies at Turin and Paris campuses. Scientific Director: Prof. Francesco Rattalino Objectives of the programme This programme is a 1-year 2-country, full-time specialized master programme designed for postgraduates aiming for an outstanding managerial career in the Food and Beverage industry in the best international companies (e.g. Bacardi-Martini – Caffarel - Campari - Carrefour - Coca-Cola - Costa Crociere – Danone - Dr. Oetker - Ferrero - Granarolo - Grom - Lavazza – Marchesi - Antinori – Unilever) as Managers, Executives and Entrepreneurs. Career opportunities Our dedicated Career Service will help you develop your potential thanks to coaching sessions and networking activities with both companies and alumni. Entering ESCP Europe gives you the chance to benefit from a global network. Some examples of what your future professional role could be: Entrepreneurial career in Family Businesses or Start-Ups Product Manager, Brand Manager, Export/Import Manager, Supply Chain Manager, Communications Manager, Marketing Manager, Product and Business Developer, Area Manager in Food & Beverage Companies like Ferrero, Lavazza, Barilla... Curriculum This programme offers a perfect combination of technical knowledge and practical activities: more than 20 days of company visits, one company consultancy project, tasting sessions, group works and networking opportunities with F&B managers, Alumni working in the sector and experts. Some of the most relevant courses are listed below, ESCP Europe uses a case-study methology: General Management in the Food and Beverage (F&B) industry Financial Accounting in F&B Cost & Performance Management in F&B Managerial Economics: macro and micro trends in F&B Marketing Principles in... [-]

Master in Food & Beverage Management

University College of Hotel Management and Culinary Arts StPOL
Campus Full time 8 - 14  September 2017 Spain Barcelona

Master in Food & Beverage Management by the EUHT StPOL and Specialised Diploma in Food & Beverage Management in agreement with the University of Gerona Foundation: Innovation and Training [+]

Master in Food & Beverage Management Master in Food & Beverage Management by the EUHT StPOL and Specialised Diploma in Food & Beverage Management in agreement with the University of Gerona Foundation: Innovation and Training

 

QualificationMaster Diploma in Food & Beverage Management from EUHT StPOL and Food & Beverage Management Specialisation Diploma in agreement with the University of Girona: Innovation and Training Foundation.

 

DurationEight months in the hotel-school and 3-6 months doing practicals in the sector (60 ECTS).

 

Teaching languageThe classes are generally given in Spanish. A total of 60 reading hours are given in English by guest teachers from prestigious universities in Europe and the United States. ... [-]


Master's in Culinary Management and Innovation

Institut Paul Bocuse
Campus Full time 18  September 2017 France Écully

The program provides a solid grounding in marketing, human resources management, operations management and accounting and finance and features cutting edge courses in strategic brand management, service design, sensorial exploration, research and development, food science, food design, concept development, restaurant revenue management, e-marketing, and brand design. [+]

Foodservice, culinary arts and hospitality are in constant evolution, and today the industry demands leaders with advanced management skills who know how to innovate. The Culinary Management & Innovation program is delivered in partnership with leading universities in innovation and culinary leadership, the University of Stavanger, Norway and Haaga-Helia University of Applied Sciences in Helsinki, Finland, which delivers the Master. It is based on a unique blend of strategic management concepts, culinary R&D, food science and engineering, and new concept development and innovation delivered through a ground-breaking pedagogical approach balancing theory, analysis and creativity. The program provides a solid grounding in marketing, human resources management, operations management and accounting and finance and features cutting edge courses in strategic brand management, service design, sensorial exploration, research and development, food science, food design, concept development, restaurant revenue management, e-marketing, and brand design. Students participate in culinary workshops and contribute to strategic projects with large multinational corporations such as Häagen-Dazs/Yoplait, Servair, Haviland, Bonduelle, Parmigiano Reggiano among others. At the Gastronomic Institute and the House of Meals in Stavanger, students are exposed to a unique research environment supported by academia, government and industry dedicated to the emerging world of Nordic cuisine and food culture. They also participate in ongoing applied research studies at the unique Institut Paul Bocuse Center for Food and Hospitality Research and Living Lab restaurant. The programme provides personalized career counseling enabling students to structure their own career goals. The Master's in Culinary Management and Innovation is a full-time program delivered... [-]

Master in Italian Cuisine

Apicius International School of Hospitality
Campus Full time October 2017 Italy Florence

A.I.S.H. offers a Master in Italian Cuisine for Professional Chefs or Hospitality graduates who wish to enhance specific skills in Culinary Arts. The program is one-year long and is aimed at celebrating the outstanding mastery of cuisine that has evolved in Italy over the centuries [+]

A.I.S.H. offers a Master in Italian Cuisine for Professional Chefs or Hospitality graduates who wish to enhance specific skills in Culinary Arts. The program is one-year long and is aimed at celebrating the outstanding mastery of cuisine that has evolved in Italy over the centuries. It is not just exceptional ability in cutting vegetables or flipping an omelette that makes a Master Chef, but the knowledge of quality products, the ability to interpret recipes, the awareness of the historical background of dishes, and the to capacity match ingredients creating a balanced new dish.

 

The program provides students with a sound understanding of the italian gastronomic culture. It develops each student’s attitudes to their optimum potential and gives them the opportunity to acquire specific skills and abilities in order to develop their professional career. The Master Program is open to only 10 participants each year. After the successful completion of the program, students receive a Master Certificate in Italian Cuisine.... [-]


Master in Food and Beverage Management

College de Paris
Campus Full time October 2017 France Paris

The Master’s Degree in Food and Beverage Management is part of international programs offered by the College of Paris, with a training entirely in English. [+]

The Collège de Paris brings together higher educational centres working in various fields of French excellence. All these schools have three basic values in common: - Educational excellence - An international perspective - Tailor made student tutoring The Master’s Degree in Food and Beverage Management is part of international programs offered by the College of Paris, with a training entirely in English. Teaching units - Management - Financial Management - Marketing and Communication - Human Resources - Financial Management IT - Law - Foreign Languages - Professional training: Food and Beverage Professional environment - Gastronomy and Communication - Communication – FineWine and Champagne - Merchandising in Food and Beverage - Applied Communication in the Sector - Luxury Brands: Food and Beverage - Trends and Innovations - WSET (Wine and Spirit Education Trust) Exam - Rungis Market: The Leading European Food Market Professional internship Admission - Academic level required: 180 ECTS credits or B.A. Level degree - English level required: IELTS (5.5), TOEFL (70), TOEIC (750) International students We also give students from abroad assistance with administrative issues: residence papers, visas, health cover, banking and insurance, as well as helping them with their accommodation, whether in families, in private apartments or in University halls of residence. [-]

Master´s course in Culinary Techniques and Products

Basque Culinary Center
Campus Full time September 2017 Spain San Sebastian

Students look in greater depth at contemporary and traditional cookery techniques [+]

Master´s course in Culinary Techniques and Products

 

Students look in greater depth at contemporary and traditional cookery techniques that have moved the sector forwards over the years, working with products from all over the world, 5 hours a day, 5 days a week.

 

An intensive programme of 24 on-site weeks with a total of 920 hours of class, which can be completed with a 6-month stage at the end in prestigious restaurants. A syllabus that also includes Product and Culinary Technique Seminars, Master Classes with international chefs, gastronomic trips and a Master’s Final Project.

 

Become a highly valued professional, capable of adapting to different styles and creating personal yet differentiating culinary work.... [-]