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Food and Wine Culture. Promoting Made in Italy excellence


Christine Mauracher
Ca’ Foscari University of Venice


This course is structured around a multidisciplinary approach in such a way that it will examine the different aspects required today by the subject of food and wine: it will provide an understanding of historical/cultural and production basics, operational tools and innovative techniques, combining history, geography, anthropology, economics, marketing, legislation and sensory analysis.
This Master’s aims to train professionals with skills in: marketing and communication for enhancing and promoting agri-food and oenogastronomic resources; event organisation and management linked to agri-food products, either within a company or at regional level; historical knowledge of the region and its products; planning hospitality and tourist visit systems to agri-food companies and their areas of production; organising tours focusing on one or more typical agri-food products, purely on oenogastronomy or integrated with other regional themed sectors that involve many other local actors.
The training is organised into formal lectures, exercises, seminars, workshops (sensory analysis and tasting techniques) and study visits to companies and regional areas with the greatest production. The lessons are run by university lecturers and by professionals and opinion leaders in the sector who will bring their experience, including by presenting business cases.
The course is completed with work placement technical/practical activities at companies or bodies within the agri-food sector, where students can gain direct experience by applying their acquired skills.

Professional profiles

This Master’s will train professionals who can find employment at different types of companies or public/private bodies in the agri-food system, working as a:

  • Marketing manager for agri-food businesses
  • Communications officer for agri-food companies
  • Expert in the international enhancement and promotion of Made in Italy food and wine
  • Advisor to public and/or private bodies for the protection and enhancement of agri-food products
  • Event manager in the oenogastronomy sector
  • Communications expert for publishing houses in the oenogastronomic sector
  • Expert in enhancing and promoting oenogastronomic tourism

Language: the Course is taught in Italian

Available places: 30

Duration of the programme: one year

Period: January 2018 - December 2018

Teaching method: formal lectures

Location: Venice

Deadline for application submission: November 2nd, 2017

Enrolment fees: €6,000

Grants/scholarships: full or partial scholarships covering the registration fee, if given, will be provided by the institution of the instructor.

Teaching office: Tutor, tutor.mastercibo@unive.it

Information: Ca’ Foscari Challenge School, master.challengeschool@unive.it

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Last update: 12/06/2017 da System Administrators