Italy Senior Assistant Professor in Organizational Studies & Industry Leader Global MBA Food&Wine University of Modena and Reggio Emilia Visiting Faculty
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Ludovica Leone, Senior Assistant Professor in Organization Studies at the University of Modena and Reggio Emilia, Department of Communication and Economics. At Bologna Business School she serves as the Industry Leader for the Food and Wine Track of the Global MBA, where she also teaches Business Development Lab for the Global MBA Food and Wine. She is also Adjunct professor at Dickinson College in Bologna, where she teaches Management of Food, Wine and Tourism in Italy.

Her research activity is focused on creativity and improvisation in organizations and on the study of collaborative spaces. She is the Author of Improvvisazione e management: indagine sui grandi chef italiani. Her academic research is published on international (Applied Psychology, International Studies of Management & Organization, Technovation) and national journals (Economia & Management, Economia e Società Regionale, Prospettive in Organizzazione, Sviluppo & Organizzazione).

She attended many academic conferences to present her research both internationally (AIMAC, AOM, EGOS, EURAM) and locally (WOA). She obtained her Ph.D. in Management from the University of Bologna, her BSc and MSc from Bocconi University. She has been Visiting Scholar at the Ross School of Business, University of Michigan and Research Fellow at Bocconi University. She is a member of the Eupean Group of Organization Studies (EGOS), of the Academy of Management (AOM), the European Academy of Management (EURAM) and of the Italian Association of Organization Studies Academics (ASSIOA).


Participants in the program will actively work on business development concepts during a project that does not just entail the practical application of theoretical issues but a “learning by doing” project, during which they will discuss, analyze and work with a hands-on approach. Participants in the project will be led by a manager in order to develop a challenging real-life, long-term project of business redefinition, launch and development, where not only the analysis is important but also planning for the implementation stage.

The Capstone Project (CP) is the final and unique project that Global MBA students will complete in each track as the culminating experience of their academic year. The CP distinctive feature is that students will work as a consulting team on real-world projects that companies are working on and/or want to implement. The “client” companies participate in the CP not only to contribute to the GMBA educational journey and let students improve their professional competence in a real “industrial project”, but also because they see real value in the work of our students, who will serve as real consultant and will apply the knowledge, theories and tools acquired during the year.

The objective of this course is that students, through their own work on a company-based authentic project, will synthesize and develop their knowledge as well as their skills in their chosen sector. The students will work with a real problem within an established organization or start-up. By working on problem identification, collecting data, analyzing, drawing conclusions, and presenting a thoroughly elaborated plan for the implementation of the project, students will draw upon their knowledge at the same time as they train their skills in central areas, such as leadership and project management.



  • Work on real project in an existing company or start-up
  • Students work in teams
  • Students work on-site, for some days, at their project companies
  • Each team gets a company advisor
  • Confidentiality agreement signed to kick off the project
Food and Wine

The course aims to provide the right tools and competences needed to become a change maker in organizations going through both the soft and hard skills needed to lead change in organizations. In particular the course will delve into organizational change and how innovation and change can be properly communicated and introduced in organizations, considering the following topics: what is organizational change and why it is so difficult to change (sources of change and sources of resistance to change); how to communicate change (the role of perception, visual management and feedback); how to become a change maker (how to learn a new pattern, the emotional side of change and facilitating change); collaborative innovation at work; team emotional intelligence and how to increase social capital; a scientific approach to change.

Food Innovation and Regeneration