Thanks to a network of contacts with Italian and international companies, SMEs, start-ups and professionals in the food and wine sector, the possibility exists to be placed in an internship in the best workplaces, supported and followed throughout the course.
Thanks to the skills developed, the experience acquired during the internship and the contacts provided, essential positions can be held in companies in the sector such as: product and brand manager, food blogger, communications officer for management of events, trade fairs and public relations, press office and events manager, social media expert, food and wine publisher, event manager in the haute cuisine sector.
The teaching of the Master in Food & Wine Communication is developed around three macro areas:
- Sector communication and marketing
- Organization and management of events
- Food and Wine Culture
MASTER CURRICULUM - 60CFU
Mod. 1 - THE ENOGASTRONOMIC AND AGRICULTURAL SYSTEM, 6 CFU
Mod. 2 - HISTORY AND ENOGASTRONOMIC CULTURE, 4 CFU
Mod. 3 - FOOD & WINE AND MASS MEDIA, 3 CFU
Mod. 4 - FOOD ADVERTISING, 6 CFU
Mod. 5 - FOOD & WINE MARKETING, 4 CFU
Mod. 6 - ENOGASTRONOMIC EVENTS AND THE ROLE OF PUBLIC RELATIONS, 5 CFU
Mod. 7 - PUBLISHING AND ENOGASTRONOMIC CRITICS, 3 CFU
Mod. 8 - THE WORLD OF WINE, 5 CFU
Mod. 9 - WORKSHOPS, 10 CFU
- Emotional marketing workshop
- Sensory workshop: how to recognize the quality of wine and beer
- Sensory workshop: how to recognize food quality
INTERNSHIP AND FINAL TEST, 14 CFU
In addition to further business partnerships,the unique collaboration is enriched by a marked specialization in communication and marketing at this University and by the presence of one of the most authoritative academic research centres for neuromarketing applied to food and wine (the Behavior and Brain Lab IULM). The experience gained in the professional field will, therefore, be enhanced by the latest neuroscientific discoveries that make marketing activities more effective and successful.
Through a training course full of project work, consisting of individual and group work, mainly inspired by concrete problems proposed by the many partner companies of the project, students try out the skills acquired in the classroom through particularly challenging real projects.
To this end, every year the Master's Scientific Committee pick themes and problems to work on proposed by a select number of companies. With this method (learning by doing) it is already possible in the early stages of the course to determine and outline the professional profile that the student will assume.