Exploring the future of the Food & Beverage industry with the Academic Director of ESCP’s MSc in International F&B Management, Francesco Venuti.
The Food & Beverage sector has undergone significant transformations, particularly in recent decades. From tackling sustainability challenges to embracing technological advancements, the industry demands leaders who not only understand the complexities of food production and consumption but also possess the strategic thinking necessary to drive impactful change. Francesco Venuti, Academic Director of the MSc in International Food & Beverage Management at ESCP, shares insights on why this programme is crucial for preparing students to meet the challenges and opportunities within the F&B industry.
A unique programme to address specific industry needs
The MSc in International Food & Beverage Management at ESCP is designed to develop future leaders for one of the world’s most complex and evolving industries. "The MSc in International Food & Beverage Management was established a decade ago with a clear mission: to prepare the next generation of responsible, well-rounded managers for the vibrant and rapidly evolving Food & Beverage industry," shares Professor Venuti.
"The programme leverages ESCP’s unique positioning with two key campuses in Italy and France—countries globally recognised for excellence in the food and beverage sector. These locations allow our students to immerse themselves in some of the world’s finest examples of industry practice, providing unparalleled exposure and learning," Venuti explains.
The programme also combines hands-on exploration of industry best practices with in-depth academic study, creating a holistic learning experience: “At the core of our programme is a commitment to combining a robust academic foundation with a strong connection to real-world practice. By integrating research-oriented faculty with guest speakers, testimonials from industry leaders, professors from the field, company visits, and hands-on projects, we create an environment that develops our students on all levels—building knowledge, skills, and traits,” Venuti says.
The programme leverages ESCP’s unique positioning with two key campuses in Italy and France—countries globally recognised for excellence in the food and beverage sector. These locations allow our students to immerse themselves in some of the world’s finest examples of industry practice, providing unparalleled exposure and learning.
Francesco VenutiAcademic Director of the MSc in International Food & Beverage Management
ESCP Business School
Food as a global matter: why the Food and Beverage Industry needs skilled managers
The food and beverage sector is a cornerstone of global culture and economy, requiring leaders who understand both its complexity and its cultural depth. The industry faces interconnected challenges, from sustainability to geopolitical disruptions, calling for innovative and adaptable solutions. Challenges that Professor Francesco Venuti hopes to tackle thanks to a new generation of leaders: "Our MSc programme is designed to prepare students for these realities with a 360-degree approach to food & beverage management. New consumer trends have solidified, with a strong emphasis on health-conscious consumption, organic products, sustainability, and premiumisation. Innovations such as vertical farming, agrifood tech, and aquaponics are reshaping the industry," Venuti says, pointing to the shifts in consumer priorities.
Thanks to world-class theoretical teachings and hands-on experience, the MSc programme equips students with the ability to navigate this evolving landscape: “We emphasise integrated thinking and a systemic perspective, essential in a world where geopolitical events directly affect food supply chains and market dynamics. For example, disruptions in grain and fertiliser supplies have caused ripple effects across the globe, with decreasing returns in production, and strong impacts on food prices."
Preparing future leaders to champion innovation and drive change
The Food & Beverage industry has undergone profound transformations in recent years, driven by global events and shifting consumer preferences. The Covid-19 pandemic, in particular, revealed the sector's resilience and adaptability, with trends like ghost kitchens emerging to address immediate challenges. Traditional Food & Beverage segments also saw a revival as consumers rediscovered home cooking. "We all remember the empty shelves and shortages of staples like yeast and flour," reflects Venuti. These experiences underscore the industry's enduring relevance and the need for leaders who can navigate both innovation and tradition.
To prepare students for these shifts, the MSc in International Food & Beverage Management emphasises a comprehensive understanding of market trends and encourages proactive responses to industry challenges. Lab-produced foods such as cultivated meat and lab-grown coffee are also sparking debates and opportunities.
However, these advancements also bring complex regulatory and societal questions: "Navigating this kind of complexity demands leaders who can understand interconnected systems and think strategically about challenges and opportunities," notes Venuti.
To cultivate this strategic mindset, the programme integrates unique learning methodologies such as the Art Thinking workshop. "This innovative approach encourages students to approach uncertainty and unpredictability with creativity, much like artists do when creating new works," Venuti says. This method fosters adaptability and resilience, empowering students to tackle unforeseen challenges and pioneer solutions for emerging needs, whether within established companies or through entrepreneurial ventures.
Encouraging a more sustainable, humane Food & Beverage Industry
Sustainability has increasingly become a cornerstone of the MSc programme. Topics such as food waste reduction, sustainable supply chains, and the development of agri-food systems are embedded throughout the curriculum. "The F&B sector is one of the world’s most significant industries, and the demand for ethical, well-trained managers is critical. Through our collaboration with the UN Food and Agriculture Organization (FAO), we bring a global perspective on the importance of sustainable agri-food systems, highlighting environmental sustainability, social equity, human rights, and poverty reduction," Venuti explains. "We seek to cultivate managers who not only understand these issues but are committed to making a positive impact."
The programme also emphasises real-world applications of sustainability concepts. For instance, students explore innovative approaches like BIOVA, a startup that brews beer from bread waste, and aquaponic farming, which merges fish farming and plant cultivation. "These examples encourage our students to think creatively and critically about how sustainability can be integrated into their future careers in the F&B industry," adds Venuti.
The F&B sector is one of the world’s most significant industries, and the demand for ethical, well-trained managers is critical.
The specific role of business schools in the future of the F&B industry
Ultimately, food and beverage are not just economic sectors—they are profound expressions of culture, identity, and connection. "Food is a universal language, promoting positive values, collaboration, curiosity, and multiculturalism," says Venuti. As global demands evolve, ESCP's MSc in International Food & Beverage Management prepares students to navigate this intricate landscape with adaptability and purpose. By fostering innovation and celebrating diversity, the programme empowers future leaders to advance sustainability and innovation while honouring the cultural significance and social connections that put the food industry at the centre of human experience.
Food is a universal language, promoting positive values, collaboration, curiosity, and multiculturalism.
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