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Master in International Food & Beverage Management

News & Trends in the Food & Beverage Sector

IFBM students during the Company Consultancy Project kick off

Commitment, passion, competence and teamwork are the key elements for the success of ESCP Europe Company Consultancy Projects

IFBM students learned how to work as a team of consultants on a real and stimulating Food and Beverage management issue. The Master in International Food & Beverage Management challenges its students through the Company Consultancy Project: a research study that deals with an actual concrete business problem proposed by leading companies of the F&B sector.

IFBM students have been put to the test with real business problems since the beginning of the master. Indeed, last October there was the project kick off, just a few weeks after the start of their semester at ESCP Europe Torino Campus. The 25 IFBM students were divided into 5 groups, working on 5 different Company Consultancy Projects with as many firms: Caffarel, Lurisia, Marenchino, Foodora and Pasta Berruto.

During the preliminary meeting between the team and the tutors they discussed the objectives and details of the project. Each group worked under the supervision of an ESCP Europe tutor and a Company Tutor assigned by the Food & Beverage Company involved. The Company Tutor, who supplied students with all documents and support necessary to carry out the job, had the task of assisting and guiding them throughout the project to guarantee the achievement of the set goals. 

The students of the ESCP Europe Master in IFBM attended classes and at the same time worked on the Consultancy Project so that they had the opportunity to put the concepts acquired in the classroom into practice. Here the 5 Company Consultancy Project successfully carried out by the Master in International Food & Beverage Management students:

Caffarel Company Consultancy Project, was called “Perfect Stores”. The Company Tutor was Edoardo Villata, Trade Marketing & Retail Director, and the ESCP Europe Tutor was Roberto Zuccato. The team was composed of Yazen Alharazy, Francesca Balducci, Waranda Kaewpradit, Perrine Lavaud  and Matteo Menna.

The Lurisia Company Consultancy Project was called “Analysis of distribution channels with the same product offering and identification of new distribution opportunities for the future”. The Company Tutor was Alessandro Invernizzi, CEO, and the ESCP Europe Tutor was Roberto Zuccato. The team was made up by Éléonore Bureau, Laura Castellazzo, Manon Lab, Michele Marra and Wei Sui

The Marenchino Company Consultancy Project was called “Market Entry Strategy – Cheese Market”. The Company Tutor was Simone Marenchino, General Manager & Sales Director, and the ESCP Europe Tutor was Regina Brix. The team was made up by Alliana Bovell, Maëlys Créac´h, Xin Guan, Francesca Rivoira and Carlo Rostagno.

The Foodora Company Consultancy Project was called “The Italian food delivery market: city expansion plan and new city launch execution plan”. Company Tutors were Gianluca Cocco and Matteo Lentini, Co-Founders & Managing Directors, and the ESCP Europe Tutor was Francesca Pucciarelli. The team was made up by Axel Barat, Ottaviano De Paolis, Carlotta Graziano, Noemi Martin and Annalisa Masoero.

The Pasta Berruto Company Consultancy Project was called “Pasta Cup: pioneers or followers?”. The Company Tutor was Stefano Ceppi, Marketing Manager, and the ESCP Europe Tutor was Regina Brix. The team was made up by Andrea Conti, Baillin Huo, Daria Kolupaeva, Maya Mounayar and Michelle Vandamme.

The Master in IFBM students had the chance to meet Managers of the Food and Beverage industry, discussed the business challenges directly with them and learned step by step how the company works in the specific area of the company project. Students learned how to approach an issue with a critical mind-set, and how to react swiftly in unexpected situations with a creative and open-minded attitude.

For ESCP Europe Business School Partners the Consultancy Projects are an opportunity to benefit from the smart ideas and energy of the Master in IFBM students, and to outsource a piece of the project without the monetary investment required for a traditional consultancy firm. Also, thanks to the ESCP Europe Consultancy Projects, the companies of the Food & Beverage sector have the opportunity to get in touch with interesting profiles for recruiting and employer branding activities.

Stay tuned for more news about IFBM master company visits, company projects and manager testimonies of the F&B sector.

IFBM students discover the Italian Food Valley by becoming “Chef for a week” at Alma

IFBM students discover the Italian Food Valley by becoming “Chef for a week” at Alma

One of the unique features of the ESCP Europe Master in International Food & Beverage Management is that it offers many significant opportunities for field experiences in the food and beverage industry. Certainly during this academic year the most remarkable was the week of full immersion in Emilia Romagna, and more specifically, in the beautiful Italian Food Valley.

The Master in IFBM students experienced five intense days of meetings with Masters, cooking classes, tasting sessions, training experiences and company visits with famous Italian business leaders in the Food & Beverage sector.

The first stop of the trip was Granarolo Group, the largest producer of fresh milk and one of the most famous dairy producers in Italy. The Master students discussed Granarolo´s high quality products and its international expansion strategy with its top managers, such as Ioanna Stavropoulou, International Marketing Manager of Granarolo Group. Students experienced the production process and learned about market peculiarities of the dairy segment. They tasted freshly produced mozzarella directly from the production line. A unique experience, guaranteed by the expertise of the people that work for this historic Italian brand.

The journey of the Master in International Food & Beverage Management students of discovery of the F&B sector from within continued the day after with Italy’s favorite pasta: Barilla. The company was founded in 1877 as a bakery in Parma by Pietro Barilla and now it is privately held, and remains in the fourth generation of Barilla family ownership. The group produces many kinds of pasta, and is the world's leading pasta maker with 40-45% of the Italian market and 25% of the US market. Barilla Group has several production plants all over the world. The company opened its doors to our students. Barilla managers explained the uniqueness of the company’s family business and philosophy. IFBM students had the chance to see the pasta directly from the production line, taking a guided tour of the Pedrignano Pasta Plant: the largest pasta factory in the world

The core of the trip was the extraordinary training experience at ALMA, the International School of Italian Cuisine. The astonishing chance to be "Chef for a week", by learning directly from culinary Masters, recognized all over the world, how to manage complexity and unleash creativity was an unforgettable experience for the 25 international ESCP Europe students.

Since 2004, Alma -  world’s leading international training center for Italian Cuisine – has been a pioneer in developing future professionals in the food and beverage sector thanks to its high-level courses and professional staff who are considered to be some of the most important representatives of the Italian restaurant and catering industry. 

The IFBM students had lessons on cooking and preparing meat. They learned about different meats from various parts of the cow and discovered sustainable cooking: how to prepare and eat all parts of the animal. They had lessons on wine tasting and how to combine food and wine from top sommeliers. The IFBM students learned from top Alma chefs how to organize, prepare, cook and serve a 5-dish vegan dinner. The students had a lot of fun but also experienced the hard work of a top chef in a kitchen. After a detailed description of all the dishes that each team cooked, the students received a special diploma. 

During these days of hard work, IFBM students also had a couple of other company visits. They went to Aceto Balsamico Giuseppe Giusti, the oldest producer of Balsamic Vinegar in Italy and in the world. Giusti was founded in 1605 and has invested heavily on the high quality and tradition of its product. Today the company exports the Protected Denomination of Origin "balsamic vinegar of Modena" all over the world.  

On their last day in the Italian Food Valley, the ESCP Europe Master in International Food & Beverage Management students visited the "Caseificio Baganzolino" where they witnessed the production of Parmigiano Reggiano. Despite its popularity, Parmigiano Reggiano remains essentially a handmade product linked to the land from which it comes. 

This "Chef for a week" training was a complete experience, a real full immersion, both psychologically and physically, so much so that one of the students said: "It was one of the greatest experiences of my life". 

Passion for excellence is the common denominator of ESCP Europe and ALMA, this is why this partnership works so well and brings many positive results. 

Stay tuned for more news about IFBM master company visits, company projects and manager testimonies of the F&B sector. 

A close look at corporate culture through the example of successful businesses: IFBM company visits to Campari, Guido Gobino and Costa Crociere

A close look at corporate culture through the example of successful businesses: IFBM company visits to Campari, Guido Gobino and Costa Crociere

Company visits are a very effective way to introduce students to the F&B sector. During their programme, the Master in International Food & Beverage Management students had several opportunities to observe this world from inside, by meeting with managers and witnessing the process work in real operating environments.

IFBM staff organized a visit to one of the most significant companies of the “Made in Italy” scenario: Campari. The history of the brand began in Novara in 1860. About forty years later, Campari's first production plant was opened in Sesto San Giovanni and the company began to export the brand overseas. A unique recipe has characterized Campari for over 150 years. It is still produced today with the same ingredients and following the confidential recipe which remains a secret known only to the very few people in charge of the production process. ESCP Europe Master in International Food & Beverage Management students began their visit at Campari headquarters in Sesto San Giovanni and met Ilaria Soliani, Global Sr Brand Manager. Then they took a guided tour of the Campari Gallery, is a multimedia experience that tells the brand’s story using the visionary talent of many artists who have interpreted and advertised Campari products over the years. The museum was opened in 2010 to celebrate the 150th birthday of the company. It is situated in the building where, in 1904, the first production factory was built. Here IFBM students met Melissa Toffoli, Campari Group FP&A Consolidation Director.

The journey of the Master in International Food & Beverage Management students to the discovery of the F&B sector from within continued with the Artisanal Chocolate Factory Guido Gobino. The Gobino family tradition started with Giuseppe, father of Guido, in 1964. In the 80s, the company started an in-depth process of specialization and research in the field of chocolate, giving priority to local products such as Giandujotto and the Gianduja chocolate spread. In the early 90s the company had a major restructuring of production processes, but always respecting the ancient recipes of Torino. Giandujotto is the symbol of Guido Gobino Gianduja Chocolate Selection. The brand still produces its Giandujotti with the typical, traditional method called “Extrusion” with which chocolates are made one at a time, without using moulds and by making each chocolate a unique piece.

IFBM students took a guided visit of the production plant with the quality control manager and had the opportunity to learn how cocoa beans become Guido Gobino exquisite chocolate. Guido Gobino Export and Marketing manager Loredana Ligori held a very interesting speech and after that she accompanied our students to a delicious chocolate tasting session.

After this sweet company visit, IFBM students had another enchanting experience with a great company: Costa Crociere.

The ESCP Europe students of the Master in International food & beverage management experienced an exciting day on board Costa Crociere’s Diadema cruise ship in the Port of Savona. They were welcomed aboard by Alessandra Bezerra Nunes, Talent Acquisition & Employer Branding Manager of the cruise operator, who spent the entire day with IFBM students introducing them to the executive staff of the ship. They visited the cruise ship guided by the Costa Crociere F&B Director and Executive Chef. Students started their tour in the Galley Area. Costa takes great pride in the food served in their onboard restaurants because the high quality of the food makes the guests’ stay particularly memorable. The students had the opportunity to meet several Costa Crociere Top managers who gave important insights on Cruise sector management.

Costa Crociere is the largest Italian travel group and Europe’s number one cruise operator with 70 years of tradition in passenger shipping. Acquired by Carnival Corporation in 2000, the Costa Cruises brand currently operates fifteen cruise ships, which all sail under the Italian flag and provide holiday cruises in the Mediterranean, Northern Europe, the Caribbean, the Indian Ocean, the Middle East, South East Asia and South America. 

Stay tuned for more news about IFBM master company visits, company projects and manager testimonies of the F&B sector. 

ESCP Europe returns to the International Food Journalism Festival

The Master in International Food & Beverage Management returns to the International Food Journalism Festival

 

ESCP Europe returns to the International Food Journalism Festival

For the second year running ESCP Europe, along with the Master in International Food & Beverage Management - IFBM, is one of the main sponsors of the International Food Journalism Festival.

The second edition of the Festival, that will be held at the National Library of Turin, on February 23rd-25th, will showcase the world of food writing in all of its forms by bringing together the food community, and offering the opportunity to compare and contrast and hold work panels and round tables.

The IFBM Master, which was presented during the first edition of the Festival, will once again star in the talk "The Future of the food market is really on internet?" held by Fabrizio Zerbini, Associate Professor of the Marketing Department of ESCP Europe Paris Campus, Friday, February 24th. The speech will examine the opportunities and limits of the presence of food companies on the web.

As part of a strategy that aims at fostering Italian skills and excellence, in 2016 ESCP Europe Turin Campus created the first specialized Master in International Food & Beverage Management - IFBM - to train professionals who will manage the food industry supply chain from manufacturing to retail, from project financing to marketing. With the patronage of Federalimentare, the programme is open to 25 graduates and entrepreneurs from around the world with the most variegated academic and cultural backgrounds. It is divided into two semesters between Turin and Paris, two cities that symbolise the world's food and wine culture.

The experience of innovative and interactive theoretical lectures is enriched and accompanied by consulting projects, company visits and internships in numerous partner firms including: Baladin, Barilla, Bongrain, Caffarel, Cameo, Campari, Carrefour, Coca-Cola, Costa Crociere, Danone, Fattorie Osella, Ferrero, Frescobaldi, Granarolo, Grom, Guido Gobino, Lavazza, Lurisia, Marchesi Antinori and Champagne Roederer. The IFBM Master also closely cooperates with La Perla snc, Pasta Berruto SpA and Foodora, Furthermore, IFBM students will have the chance to be "Chef for a week" at ALMA, the world’s leading international educational and training center for Italian Cuisine, where they will learn directly from world-renowned culinary Masters how to manage complexity and unleash creativity.

The Master’s Academic Co-director Regina Brix emphasises that: «The Master in International Food&Beverage Management has been a great success so far, both among students and the companies involved as partners. Our very practical teaching approach which includes visiting several companies, having discussions with top managers from the Food&Beverage Industry, using Harvard Business Case studies, gives students a "real life" experience in combination with the necessary theory. Participants appreciate this unique approach very much.  They learn a variety of thongs: from how to manage a restaurant and how to start a business up how to select and produce coffee, and much more. All combined with the right management techniques. We prepare them for challenges in the global context in the food&beverage sector».

«This Master is the flagship of the Italian campus of ESCP Europe - explains Professor Francesco Rattalino, Dean of ESCP Europe Turin campus. - For the first time our Business School has presented in Turin a specialised programme in management, in the Food & Beverage industry, A sector where Italy is by far a global player. Each campus has its own specialised training offer and Italy has decided to focus in this area, to transfer a part of the Italian model in Europe. In its first edition, the Master IFBM has a 60% international component of students, with 9 different nationalities in class, from: Italy, France, China, Belgium, Saudi Arabia, Jamaica, Lebanon, Russia and Thailand. This Master aims to be the right recipe for an international career in the Food & Beverage industry».

A journey through the beverage sector: IFBM company visits to Lurisia, Coca-Cola and Lavazza

IFBM students at Lavazza Trainig Center

 

A journey through the beverage sector: IFBM company visits to Lurisia, Coca-Cola and Lavazza

Master in International Food & Beverage Management students during their semester at ESCP Europe Turin campus went on several company visits to have a closer look at the leading firms in the Food & Beverage sector.

The new trend in the beverage industry is turning out to be the story behind the product. Companies, in their marketing approach, are now placing great focus on how products are made and how ingredients  are sourced. This tendency, started out in the beer and  wine sector, is now part of the mainstream beverage market segment. IFBM students are potential leaders of the future in this field. They went beyond this proclivity and had a direct experience visiting three internationally renowned corporations. Indeed, what better way to learn about the beverage industry than visiting some of the most  important plants of drink companies in Italy? ESCP Europe Master in International Food & Beverage Management students continue their journey  to discover the excellence of the Italian territory through some of the most important companies of the F&B field.

Italy is among the leading producers, exporters and consumers of mineral water in the world. For this reason, IFBM students could not miss the chance to visit the plant of Lurisia – Acque Minerali a premium bottling company, located at the base of Mt Pigna in Lurisia Terme, Piedmont. After the welcome buffet with Lurisia products and snacks, the CEO Alessandro Invernizzi did a company presentation and gave a brilliant speech about the mineral water market worldwide. Then the tour continued with a visit to the bottling plant and to the thermal area and wellness center. The visit ended at the M.me Curie cave: the students explored the underground tunnel to discover the source of the spring water.

The journey of the Master in International Food & Beverage Management students to the discovery of the F&B sector from within continued with the world's largest beverage company: Coca-Cola. IFBM Students went to Nogara, close to Verona, to Coca-Cola HBC Italia. After the welcome and the institutional presentation, they visited the Nogara bottling plant, one of four company plants in the country. This is the biggest Coca-Cola factory in Europe in terms of production capacity, with 9 production lines and more than 719 million liters of soft drink produced annually.

The most recent company visit was to Lavazza, the Italian manufacturer of coffee products founded in Turin in 1895. IFBM students had the opportunity to have a practical and immersive all-day experience at the Lavazza Training Center: the largest coffee study center in Italy and internationally. After the welcome speech by Marcello Arcangeli, Head of Lavazza Training Center, the international trainers Giulia Sirio and Mattia Ferrero guided our students to discover the world of Lavazza. After a presentation of the company and its history, and an introduction to the coffee market and consumption habits worldwide, the students were taught how to prepare a perfect espresso, to taste and analyze the product and recognise the sensory characteristics of coffee blends. The visit to the plant allowed students, as they were guided through the different areas of the site, to discover the entire processing cycle and production process: from green coffee to delivery of the finished product. The training day ended with a session of coffee design, in other words, food design applied to coffee.

Thanks to these company visits IFBM students acquired a deeper knowledge of the beverage industry.

Stay tuned for more news about IFBM master company visits, company projects and manager testimonies of the F&B sector. 

ESCP Europe Master in International Food & Beverage Management Students on tour: Wineries of the Langhe Region

ESCP Europe Master in International Food & Beverage Management Students on tour: Wineries of the Langhe Region

ESCP Europe Italian campus, located in Turin, is situated in a fascinating area, rich in history and culture and above all in oenological tradition. Just an hour’s drive from Turin there is the key winemaking area of the region: Langhe and Roero.

IFBM students took a trip through the idyllic vineyard landscapes of Piedmont, discovering some of the most well-known and prestigious wineries of the territory.

The Vineyard Landscapes of the Langhe-Roero and Monferrato were recognized as UNESCO World Heritage in 2014. The original idea for the UNESCO nomination was concentrated on the “Underground Cathedrals” of Canelli. This village is made unique by an impressive and magnificent subterranean labyrinth of cellars, a symbol and an inimitable expression of the traditional oenology of the area. This part of the region is renowned for its sparkling wines: Asti Spumante and Moscato d’Asti

Notwithstanding the numerous wineries carved out beneath the city of Canelli, only four historical wineries proudly bear the banner of “Underground Cathedral”. ESCP Europe's Master in International Food & Beverage Management students went to visit two of them: Coppo and Bosca. IFBM students took a tour of the wineries accompanied by a producer who introduced them to the ins and outs of wine in Italy and in the world and the features of the company’s management. And naturally the tour was followed by an outstanding wine tasting.

ESCP Europe Master in International Food & Beverage Management students had lunch at the Barolo Castle with Renata Bianco, Mayor of this town which is the heart of the Langhe region. The lunch, during which students tasted the culinary excellences of the territory, was followed by a visit to the winery and then by a workshop on wine marketing held by Valentina and Anna Abbona, representatives of Marchesi di Barolo. As during all the company visits, this trip strengthened the connection between ESCP Europe Business School and the F&B industry, by accelerating the learning-by-doing process and giving our students unique opportunities to exchange ideas with top managers and entrepreneurs.

Later, IFBM students visited the Marrone winery in La Morra and, after a great dinner with ESCP Europe Turin campus staff, they went night-time truffle hunting in the neighboring woods.

The Master in International Food & Beverage Management students went on a second tour of the Langhe Region when they visited the Castello di Neive. The Castle and its 150 acre estate are owned by the Stupino family. The brand’s philosophy is to combine tradition, research and creativity. After a brief introduction and the visit to the technical and manufacturing cellar, IFBM students took a tour across the vineyards by bus and then went to the Castle to visit the historical cellars. The trip ended at the ‘Casetta del Castello’, the winery's newly refurbished touring and tasting centre, the perfect place to get to know four generations of winemakers and have a chance to discover the vineyards, the wines and the people who make them.

Stay tuned for more news about the IFBM master company visits, company projects and manager testimonies of the F&B sector.

IFBM students during the visit at the Castello di Neive

IFBM students meet Markus Sandmayr, VP Alimentation – Danone Group

IFBM students meet Markus Sandmayr, VP Alimentation – Danone Group

The ESCP Europe Master in International Food & Beverage Management can count on strong partnerships with several major leading companies in the Food & Beverage industry. The business school strongly believes in the importance of the role of testimonials from the business world as an outstanding learning experience that provides students with tools and suggestions on how to become an effective and competitive leader in the F&B field.

Meeting corporate speakers creates a great learning environment and a tangible link between students and companies.

Recently ESCP Europe Turin campus welcomed Markus Sandmayr, VP Alimentation – Danone Group. IFBM students had the great opportunity to meet an experienced international manager who, with an interactive teaching approach, gave them useful tips and tricks on how to face the complex F&B industry. He shared his professional experience in one of the world’s leading food companies built on four business lines: Fresh Dairy Products, Water, Early Life Nutrition and Medical Nutrition.

Markus Sandmayr focused his lecture on nutrition. He discussed the choices that everyone needs to make about food every day and how these selections affect the strategies of food and beverage companies.

Sandmayr explained Danone’s perspective on nutrition and how alimentation is nourishment in the broadest sense, including nutrition, taste, social and cultural dimensions.Their purpose is to “Bring health through food to as many people as possible”. To make this big commitment a reality Danone created the Alimentation Tree last year. It embodies Danone's point of view on health through food. It is an inspiration and guide to the Alimentation Revolution that the company intends to start. The Alimentation Tree identifies the areas in which Danone will have an impact: areas that are important for the world, but also those in which the company knows it can make a real difference. The Alimentation Tree inspires the strategy and provides focus to build strong purpose-driven brands, such as AQUA and Danonino.

Sandmayr also spoke about the sugar cut in the food industry. After facing consumer backlash, Danone, as have other F&B companies, has invested in nutrition research in order to create more innovative and healthy products. It is working to reduce sugar intake in a bid to battle epidemics such as obesity.

The Danone manager had a great session with IFBM students debating about nutrition and new products. As Markus Sandmayr said, the exchange with a new generation of leaders who will be in the food and beverage industry in the future is very enriching and important.

For those with a sweet tooth: IFBM company visits to D. Barbero, Grom and Cameo

For those with a sweet tooth: IFBM company visits to D. Barbero, Grom and Cameo

The Master in International Food & Beverage Management students go often on company tours to have a closer look at the leading firms of the F&B sector.

Christmas is approaching and no doubt this period of the year awakens the hankering for sweets in many of us. This is why we would like to present you with an extraordinary gallery of company visits with a focus on the dessert market.

One of the most typical sweet goodies of Italian traditional Christmas Holidays is nougat. In September the ESCP Europe IFBM students went to visit D. Barbero, the ancient Torroneria and chocolate maker of Asti. The company, which was founded in Mombercelli d'Asti, is mainly known for the production of artisanal crunchy torrone and for its fine chocolate. Manufacture started in 1883, five generations ago, when Melchiorre Barbero first gained permission to produce "Torroni e Noasetti". Nowadays the same family continues to run the business, the owners Davide Maddaleno and Giovanni Barbero continue to produce sweets with love and passion, maintaining the same quality of the raw materials. D. Barbero produces several kinds of nougat but the highest delicacy is the typical Piedmontese crunchy torrone, which is produced according to the old traditional recipe of the town of Asti and has recently received the Italian brand DE.C.O., which is the "Local Denomination of Origin".

The sweets-safari, full of tasty temptations, continued in the afternoon.  IFBM students went to visit Mura Mura, the organic farm where the delicious fruits for Grom ice cream are grown. This in-company practical visit was a great field experience, in every sense of the word. Indeed, after the company presentation and the testimony of Emanuela Rovere, Grom Marketing director, the IFBM Master students took a trip through cultivated fields and orchards. The Italian gelato company, based in Turin, was founded in 2003 by Federico Grom and Guido Martinetti. In the last years it has expanded internationally and established branches in several regions. Grom, to achieve the level of excellence of its products, buys only the absolute highest-quality raw materials: only fresh fruit from the best consortium in Italy and from its own organic farm, Mura Mura. The Mura Mura project consists of 17 hectares of land in Costigliole d’Asti planted with the best cultivations of pears, figs, apricots, peaches, melons and strawberries, organically grown with a total respect for nature and its rules. 

Another tasty and intense experience was the company visit to Cameo, in Desenzano del Garda (BS). This in-company visit enhanced students’ practical learning by blending different kinds of involvement: company presentation, a top management inspirational speech by Fabio Lulli, Controlling Executive Manager, and a delicious tasting session.

The Cameo brand belongs to Dr. Oetker Group, the German company that produces baking powder, cake mixes, yogurts, frozen pizza, pudding, cake decorations, cornflakes and various other products.  Cameo has a commanding position in the Italian market with its brands and it is market leader in the deep-frozen pizza, dry baking products and desert powder markets. In addition, it operates in the fresh chilled dessert market. The Oetker Group, founded by Doctor August Oetker in 1891 in Germany, ranks among the major European family businesses. The company has been operating in Italy since 1933.

Stay tuned for more news about the IFBM master company visits, company projects and manager testimonies of the F&B sector.

ESCP Europe Master in International Food & Beverage Management Students on tour: Tuscany

 

ESCP Europe Master in International Food & Beverage Management Students on tour: Tuscany

In November IFBM students made a wonderful journey through the food & beverage agro-industry excellence of the region.

One of the unique features of the ESCP Europe Master in IFBM is the intense calendar of company visits in numerous leading firms of the Food & Beverage sector. 

This characteristic facilitates the connection between ESCP Europe Business School and the F&B industry, by accelerating the learning-by-doing process and giving our students unique opportunities to exchange ideas with top managers and entrepreneurs.

The Tuscany tour was an intense and fabulous three-day trip, a wonderful journey that took our students from the lecture halls of ESCP Europe Turin campus to the heart of a region full of history and F&B excellence. The tour was a great opportunity to discover rural villages and enjoy the scents, flavours and colours of the Tuscany landscape, with visits to important food and beverage companies, an immersive experience with a practical approach.

The trip was marked by four main stages: Marchesi Antinori winery, Frantoio Franci, Altesino SpA Società Agricola and Frescobaldi winery.

The tour started in the Chianti region, from the village of Bargino, in the municipality of San Casciano Val di Pesa, where the Marchesi Antinori winery is based. The roots of the family can be followed back to 1385. After 26 generations Antinori is one of the most important and appreciated families throughout the world for the production of great wines.

After visiting the cellars, IFBM students learned about the company and broadened their knowledge of their products: Solaia, Tignanello, Brunello di Montalcino and Chianti, all of the highest level.

The day after the journey continued towards Montenero d’Orcia, a small hilltop town on the slopes of the Amiata Mountains, overlooking the splendid valley of the River Orcia. The Frantoio Franci is located here: the famous olive oil mill founded in 1958. In that year the brothers Franco and Fernando Franci purchased the famous Villa Magra olive grove and proceeded to transform the old barn into an oil-mill. The second generation of the family firm marked a turning-point by positioning the company in the international market. Frantoio Franci has been awarded top positions in the most prestigious international olive oil competitions.

This in-company experience combined the classic tour of the oil mill, visit to the production site, machinery, deposit and bottling line, and the “Frantoio Franci School of Oil” where ESCP Europe students had the opportunity to learn how to distinguish real EVOOs from the fake ones, how to choose extra-virgin and how to store oil. The tour ended with a delicious guided tasting of three oils.

After lunch, IFBM students moved to Altesino, near Montalcino, where they visited Altesino Società Agricola, leader in various important innovations in the production of Sangiovese from Montalcino. Part of Altesino’s historical cellars are situated within the historic walls of Palazzo Altesi, while behind the vineyards and benefiting from a natural slope, its modern functional facilities were built; where fermentation, refining and bottling take place. The company philosophy has always been to create high quality wines and this is why so much attention is devoted to every single detail, not only at each stage of production, but also to their marketing, including communications and image. The group visited the cellars and vineyards and later had a tasting session of 3 different kinds of wine.

The third day ESCP Europe students went to Frescobaldi winery at Nipozzano Castle. It is situated in the heart of the prestigious Chianti Rufina territory, on the mountain slope overlooking the Arno river valley. The history of the Frescobaldi family starts over a thousand years ago and is closely connected with the history of Tuscany. The firm communicates and promotes the culture of its region and its different territories. The Frescobaldi name carries with it the on-going responsibility of cultivating the best of Tuscan diversity, through sustainable farming in order to produce fine wines which perfectly represent and fully illustrate the diversity of the family estates. 

After the visit to the cellars and vineyards and a delightful tasting session, our "F&B managers of the future" had the wonderful opportunity to meet and talk with the top management of Frescobaldi winery, whose testimony was truly inspirational.

Stay tuned for more news about the IFBM master company visits, company projects and manager testimonies of the F&B sector.

The ESCP Europe Master in IFBM students experienced a tour of Tuscany

IFBM Master students can obtain a double university degree by studying in 3 ESCP Europe campuses

IFBM Master students can obtain a double university degree

 

IFBM Master students can obtain a double university degree by studying in 3 ESCP Europe campuses

Breaking academic news: the Master in International Food & Beverage Management can even deliver the German Master of Science

We have some good news for you from ESCP Europe Berlin Campus. Just a few days ago the Berlin Senate and the German Ministry of Education and Research gave its approval to the ESCP Europe Master in International Food & Beverage Management. The IFBM Master has earned this important endorsement which enables our IFBM students to optimise their studies and obtain a double university degree. So, in addition to IFBM Master’s degree, ESCP Europe students can also obtain the German Master of Science (MSc) in Economics and Management, with a specialisation in Food & Beverage Management.  Students can take advantage of this great opportunity by attending an extra term at the ESCP Europe Berlin Campus.

Therefore, by studying for three semesters in three beautiful European cities (Turin, Paris and Berlin), all of them famous for their importance for the Food & Beverage sector and their dynamism and charm, you will get a double degree. This extended track is highly recommended to students holding a 3-year Bachelor. 

The overall objective of the Master in International Food & Beverage Management is to train the next generation of Managers, Executives and Entrepreneurs of the Food & Beverage field. In order to achieve this goal, we need to provide international training with a global perspective. This is why the IFBM Master is taught in English and takes place in two countries: Italy and France, two nations which embody the world’s “enogastronomic” culture. And now additionally also in Germany.

The first semester takes place at ESCP Europe Turin campus, the exciting capital city of Piedmont, cradle of many important Italian companies of the food and beverage sector. The second semester will be held at the Paris campus, the largest of the six ESCP Europe campuses, located in the centre of the “Ville Lumière”.

Thanks to this great new feature, the Master in International Food & Beverage may be supplemented by an additional semester in ESCP Europe Berlin campus, where students also discuss their Master thesis. These modules take place from September to December, at the end of the double track at the ESCP Europe Campus in Turin and Paris, and before the professional experience requirement.

The German MSc, delivered by the Berlin Senate and the German Ministry of Education and Research, is the equivalent of the Italian Masters’ Degree in Economics and Management.

For further information, contact the Master Admission Coordinator Federica Simionato.

Why Turin should be the next step in your post-graduate training and career?

Turin, the best city for students

 

Why Turin should be the next step in your post-graduate training and career? 

The ESCP Europe Master in International Food & Beverage Management will start in September in Turin, in the capital city of Piedmont. We have started the countdown to the application deadline.


Enrolment for the ESCP Europe Master in International Food & Beverage Management will soon be closed. Indeed, we have started the countdown to the application deadline for the first master in the field of Food & Beverage based in the two countries that are the symbols of “enogastronomic” culture in the world: Italy and France. The Master IFBM, which lasts one year divided into 4 trimesters, will start in September in Turin, then will continue on the Paris campus of ESCP Europe and will end with an international internship in one of the companies in the food & beverage industry.

So the first steps in this journey through the excellence of the food industry will be taken in Turin, the dynamic and attractive capital city of Piedmont.  The territory is the cradle of many important Italian companies of the food and beverage sector, such as Caffarel, Baladin, Ferrero, Grom, Lavazza, D. Barbero and Lurisia, most of which (among many others) are available to recruit our Master IFBM students for internships. We have already students from 8 different nationalities who applied to our Master in International Food & Beverage Management starting in September!

Turin has many different faces, it’s a lively city that knows how to renew itself and look to the future. The city in the last 10 years has changed its image a lot: from a grey working-class town it has become a fresh, smart, modern and open-minded hub of all that is European. The city is a place for bringing ideas to life in fact it took second place at The European Capital of Innovation Award – iCapital 2016.

Turin's exciting lifestyle is particularly appreciated by the young people and students who want to pursue their academic careers in this city. In fact, Turin attracts many international students because it offers a wide range of higher education opportunities as its academic poles and post diploma schools are among the most prestigious in the world.

Turin, with more than 2000 years of history, has plenty of museums and exciting places to visit and the city hosts loads of events and international cinema, art and music festivals.Thanks to its many parks, the city is one of Italy’s greenest towns and has a privileged location. It is surrounded on the western and northern fronts by the Alps and on the southern front by the hills of Monferrato and Langhe where you can admire the wonderful vineyard landscape which is on the UNESCO World Heritage List.

In addition to all these merits Turin is also an exceptionally affordable place to live. Compared to other Italian cities as far as rents, cost of living and access to services go, Turin is not only a practical and enjoyable city, but it is also a worthwhile choice from an economic point of view. The cost of living for students is low compared to the other European cities.

All these positive factors make Turin a strategic city to live in and start your career at the ESCP Europe Business School!

The next admission test for the ESCP Europe Master in International Food & Beverage Management in Turin is July 1st. The final deadline for latecomers is August 22nd. So hurry up! Start your application process now!

Choose "Master - Master of Sciences" menu in the "Admission" section after having created your account.

ESCP Europe at Cibus, the International Food Exhibition of Parma

This is the year of the Master in International food&beverage Management!

This is THE year of the NEW ESCP Europe Master in International Food & Beverage Management

2016 – this is THE year of the NEW ESCP Europe Master in International Food & Beverage Management


This year is a special year for the ESCP Europe Turin campus – it is the start of the first specialised full time Master Programme in International Food & Beverage Management in Turin. We welcome all interested students and/or employees, start-uppers, entrepreneurs etc. to our NEWS section, which provides you with interesting articles in different languages, comments and news about management, careers, statistics etc. for the food and beverage sector.

No crisis in the food and beverage industry in Italy

This specialised Master has the right origins to start in Italy at the ESCP Europe Campus Turin.

Statistics show that this sector is strongly increasing especially in Italy. Within the last years, exports demonstrate a growth of more than 30% and this in times when everybody is talking about the crisis. The Master in International Food & Beverage Management at ESCP is a great opportunity to specialise in this growing segment. During the full year programme in English, in Italy and France, you will get the perfect basis for a career starting in this segment.

Italian brands and companies in the food and beverage sector are of high value

Italian products like Parmesan, Beer, coffee and many others are extremely sought after and highly valued abroad. The famous Italian beer Peroni, for instance, is the object of a fierce battle to acquire it which goes to show the strength of the “Made in Italy” brand.


This first Master in International Food & Beverage Management, based in Italy and France, provided by ESCP Europe, one of the best business schools worldwide, gives all passionate people interested in this segment the best basis for a strong career and knowledge of this industry. Experienced Top Managers from the food and beverage industry worldwide (such as Ferrero, Lavazza, Unilever, Danone and many others) will combine theory with practice in this exciting course.


So welcome once again to the NEWS section of the Master IFBM! Be curious and keep updated on other news from the Food & Beverage Industry with us!