Food Innovation and Regeneration

How can we drive and manage innovation in the food industry?

The Executive Master in Food Innovation and Regeneration aims to turn participants in catalyst of change and innovation, providing a systemic vision on innovation and the practical skills required to drive transformative innovation within the entire agrifood industry.

The program provides a range of tools and resources, including techniques for generating and promoting innovation, as well as business strategies for effectively managing and implementing innovation within food companies, helping to face the newest social and environmental challenges, sustainability imperatives and the integration of upcoming technology in the food industry.

This program is directed to talented professionals who aim to drive a positive change in the agrifood industry, involving the entire value chain from farm to fork.

The Executive Master in Food Innovation and Regeneration is a unique part-time hybrid program jointly developed by BBS and Future Food Institute, an inclusive network and platform that is making exponential positive change through education and innovation in global food systems. Our joint commitment aspires to empower the most brilliant minds in the industry, equipping them with the skills and competences necessary to instigate positive transformations in the agrifood industry.

Through the program participants will:

  • develop a transformative mindset on innovation
  • understand the impact of regeneration in the agrifood industry
  • understand how to understand change with tools like foresight and prosperity thinking
  • be able to develop innovative business models
  • be able to introduce and communicate properly disruptive innovation in their companies
  • acquire managerial competences and tools needed to launch successful innovations

The program has a hybrid format, blending online weekly sessions with two in-person Smart Weeks. This structure aims to strike the perfect balance between work, family commitments, and study. The two in person smart week will involve immersive on-campus experiences held in the Food Valley and the in Living Lab in Pollica (Cilento).

Participants will also have the exciting opportunity to take part in an optional International Boot Camp, held in captivating locations such as the USA, Portugal, or Japan.

Embark on an extraordinary opportunity to shape the future of the agrifood industry. Lead the positive change in your company. Apply to the Executive Master in Food Innovation and Regeneration.





Bologna Business School is EQUIS – EFMD Quality Improvement System accredited, one of the most important international quality assessment and continuous improvement systems for Schools of Management and Business Administration.

Ludovica Leone

Ludovica Leone

Academic Director

" Agrifood companies today face pivotal challenges that are leading to profound changes, such as the need for more sustainable production processes, reducing food waste, and applying 4.0 innovation.
The Executive Master in Food Innovation and Regeneration provides participants with a systemic vision of innovation and the competencies to lead transformative change and disruptive innovation in the agrifood industry. It is a program dedicated to those who aspire to become a catalyst of change in this field. "

Sara Roversi

Sara Roversi

Executive Director

" The Emilia Romagna region is known worldwide for its excellence in food and wine: it is a territory where innovation and tradition are both part of its DNA. Today, discussing innovation in the agri-food sector means rethinking business models that encompass a political vision, ecological awareness, social impact, the enhancement of "living heritages," and, of course, economic development, all integrated with the theme of individual health. Food is culture and identity: it brings people together, unites them, and facilitates communication among individuals. In the Executive Master in Food Innovation and Regeneration, we provide a unique opportunity for growth for individuals who are or will be called upon to lead this change. "



The Executive Master in Food Innovation and Regeneration consists of 3 mandatory modules, with an additional optional module abroad. Each module focuses on specific topics and includes online and in-person lectures, testimonials, practical activities, and a final assessment to evaluate participants’ level of learning.

Module 1


On-line courses on Tuesdays and Thursdays from 6 pm till 9 pm (September – November)

– Regeneration Mindset

– Integral Ecology Indicators

– Foresight, Food Trends and Regeneration Scenarios

– Innovation Fundamentals in the Food Sector

Smart Week On campus, 4 days, Bologna (November)


Module 2 


On-line courses on Tuesdays and Thursdays from 6 pm till 9 pm (November – March)

– Prosperity Thinking for Future Food Systems

– Methods and Tools: from theory to practice

– Designinig new Food Products and Experiences

– Creating Sustainable Networks and Ecosystems

Smart Week on Campus, 4 days, Living Lab in Pollica (March)


Module 3 


On-line courses on Tuesdays and Thursdays from 6 pm till 9 pm (March – June)

– Corporate Strategy

– Food Law and Food Safety

– Food Marketing

– Communication and Change Management

– Measuring Sustainable Performance

– Business Impact and Financing of Innovation

– Supply Chain and Operations

Optional Module


Intensive Learning Experiences in the USA, Japan or Portugal



Two Smart Weeks, each lasting four days, designed to enhance the value of personal interaction among participants and the School. These two experiences will take place in Bologna and Pollica.​


5 seminars aimed at transferring methodological know-how and applicable managerial tools: Consumer-Based New Products
Development for the Food Industry, AI and Data Management in Food Industry, Agenda2030 for Sustainability-Oriented
Innovation, Innovation in Hautè Causine, Alternative Proteins, Innovation in Private Label.


Opportunities for discussion with international managers. The purpose of the meeting is to share experiences, business cases and best practices.​


Company visits, organized during in-person time, enabling participants to engage with realities of excellence in food and regeneration.​


In the last part of the master, participants, organized into groups, are called upon to develop, putting into practice the knowledge they have acquired, innovative projects. The projects are carried out with the support of professional experts and are presented to management and company representatives at the final day of the Master’s program.


Integral ecology means realizing the deep interconnectedness of political, economic, human, environmental, social, and cultural pillars, which is unfortunately often lacking in many large companies’ approaches to sustainability. A strategy to take care of the food system cannot ignore an important transformative factor, largely independent of governmental and institutional actions: a change in mindset, which can only come from spreading a broader awareness about food. This module focuses on regeneration, starting with the soil: regenerating the Earth must be a process and mindset that takes time, the time of nature’s cycles. It is a circle that begins with individuals returning the value of beauty to society and the economy. People and communities are expanding their vision beyond what we need today and tomorrow to what we need 20 years from now. This replaces quick fixes with completely dismantling our thinking to rebuild a more future-oriented mindset.

Roversi Sara

This module will explore key concepts and methodologies to understand and anticipate future food landscapes, analyze emerging trends, and develop sustainable strategies for the food industry. The course begins with an introduction to foresight methodologies and tools used to anticipate future scenarios in the food sector. Students will gain practical skills in scenario planning and trend analysis, enabling them to assess and respond to future challenges and opportunities. The exploration of food trends forms a significant component of the course. Students will examine the driving forces behind food trends, including shifting consumer preferences, technological advancements, and sustainability concerns. Through case studies and analysis, students will learn to identify and evaluate emerging trends, enabling them to make informed decisions in the evolving food industry.

An essential focus of the course is on regeneration scenarios for the food industry. Students will study innovative strategies to promote sustainable food production, circular economies, and regenerative agriculture. By considering environmental, social, and economic factors, students will learn to develop scenarios that balance sustainability and economic viability. They will possess the skills to anticipate and respond to emerging trends, assess their impact on the food industry, and develop sustainable and regenerative strategies for a future-oriented food system.


Vignoli Matteo

From Farm to Fork, it is critical today to help sustainable food companies to have a comprehensive understanding of the fundamental principles and advancements in food industry. Accelerating innovation means learning how to build a food system that produces healthy, sustainable food for all. Achieving innovation in global food systems requires an understanding of food chemistry, flavor, and processing. This module will introduce the complex interactions between food components, their transformations during processing, and their impact on sensory properties and human health. The course provides insights into developing functional foods and dietary guidelines for improved well-being and disease prevention.

Prosperity thinking is a methodological approach to designing a world that fulfills all its beings’ needs within the planet’s ecological means. This concept goes beyond the more traditional design thinking approach by putting the planet at the center. Prosperity thinking aims to enable the design of a better food system starting from a shared, inclusive idea of prosperity that encompasses not only economic growth but also social and environmental well-being. Prosperity Thinking means that we can only thrive, as well as our economy or business if the planet thrives. This module focuses on Prosperity Thinking methodology for future food systems, Future Thinking and Foresight for regeneration, Values Thinking, and food behaviors. In this module, participants will become familiar with the approach that goes beyond user-centered design to designing for human- and planet-centered growth.

Chhavi Jatwani

This module offers a comprehensive examination on strategies and frameworks that foster innovation within organizations. How to practically apply an ecosystem approach that embraces diversity and prosperity? From Stage and Gate to Systems Thinking. This module introduces how to solve problems, but more importantly, how to identify opportunities and dynamics in an innovation process; learn how to manage it by leveraging user-centered analysis, co-creation techniques, and scientific and lean procedures of food development. The course explores with practical examples in the food industry, the application of design thinking, agile, stage-gate and lean startup as prominent methodologies for innovation.  The course also examines the role of organizational culture in fostering innovation. The course emphasizes the importance of creating an innovation-friendly culture that encourages experimentation, embraces failure as a learning opportunity, and rewards entrepreneurial behavior. Participants will be equipped with practical tools and frameworks to drive innovation within organizations and navigate the challenges of a rapidly changing business environment.

Massari Sonia

How is it possible to build bridges between countries and bring more sustainable practices into the food industry through “innovative and educating products” that can change food behaviors? This module will focus on food trends and new scenarios (new food production, 4.0 technologies applied to the food industry, new food culture, and identity as drivers of innovation). The course begins by investigating the Maillard reaction and its effects on flavor, color, and potentially harmful compounds in food processing. Participants will learn how to optimize processing conditions to enhance flavor while minimizing negative substances. Participants will then examine the impact of various food processing techniques on nutritional quality. They will learn about thermal processing’s effects on nutrient bioavailability and preservation of bioactive compounds. The course emphasizes innovative approaches to maintain nutritional value while ensuring food safety. Sensory analysis and flavor perception are explored in the subsequent segment. Participants will gain knowledge of advanced techniques used to assess sensory properties like aroma, taste, and texture. They will understand the factors influencing flavor perception and learn to develop consumer-friendly food products.

Francisco ‘Paco’ Alvarez

Being able to “connect the dots” to design and innovate food processes, systems, and products. How do we harness creativity and technology to address today’s agribusiness challenges? How can we generate cultural and social innovation through design? This module introduces the Design method applied to the world of food and agriculture, where the designer is increasingly involved in re-designing the value chain of food systems. This module analyzes transdisciplinary and successful case studies on food and design, using the Empathy-Systems Thinking Mindset and toolkit for the Food Sector. The course delves into sustainable food production and waste valorization. Participants will discover strategies to reduce food waste, optimize resource utilization, and promote eco-friendly practices in the food industry. The course emphasizes the value of utilizing food by-products and waste streams to establish a circular economy model.

Massari Sonia

Living Labs are dynamic spaces where we host innovators and people who want to test their ideas and interact with the broader community. Smart Week program, the so-called Boot Camp, will be organized in Pollica Living Lab. The Boot Camp is based on an experiential learning approach that allows participants to engage in a based-workshop environment comprised of live experiences, challenges, prototyping exercises, teamwork-based innovation challenges, mentorship sessions, and inspirational talks presented by visionary food entrepreneurs, policymakers, innovators, and thought leaders. Held in the historic Princes Capano Castle and home of the Mediterranean Diet Study Center “Angelo Vassallo”, Pollica Living Lab espouses the protection of gastronomic pleasure and defense of biodiversity, pride for one’s own identity, and awareness of the continuous exchange between cultures, love for the sea, and roots firmly planted in the earth. The Mediterranean Diet is the perfect example of respecting the landscape, the territory, the community, and the economy, combining creativity with resilience and adaptation. It symbolizes eating together, connecting with the social and natural environments, respecting natural cycles, and promoting healthy diets, lifestyles, and well-being. The Mediterranean Diet should be proposed for its systemic approach, forward-looking mindset, and for the whole range of values that make it so sustainable: resilience, inclusivity, conviviality, and community.

This course specifically targets the executives of modern businesses who confront the growing consumers’ expectations regarding the economic, societal, and environmental impact of their organizations. By utilizing contemporary, economics-based models of firms and markets, a diverse range of strategic real-world scenarios are examined. Students will gain the knowledge and skills to effectively identify and select a superior competitive position, establish and maintain a competitive advantage, and create an organizational context that facilitates the successful implementation of their chosen strategy. Moreover, they will be introduced to analytical tools that support them in making strategic decisions. Extensive research has definitively shown that the creation of innovative business models yields the highest return on investment for fostering innovation and this course provides effective frameworks to validate any high level corporate strategy and product diversification.

Esposito Mark

The major part of the EU and national food law is structured around the concept of food safety and the legal principles aiming at guaranteeing a reliable risk assessment and an effective risk management. Apart from the food-related issues of quality and intellectual property, the most important “building materials” of the food law are acts establishing the legal principles of food safety, and the administrative procedures and business processes concerning the food safety and the crisis management in that field. More, the entire harmonized regulation concerning the circulation of food in the internal market actually stems from the need to get over national legislations and obstacles driven by food safety concerns; and aims at making it work by harmonizing the safety rules and requirements.
The objective of this course is to give participants the tools to fully understand all the mechanisms above.

Borghi Paolo

The course is a dynamic and interactive program designed to empower professionals with the knowledge and skills needed to successfully navigate the complexities of bringing products and services to market. This comprehensive program, divided into four engaging lessons, will feature top professionals as guest speakers, sharing their own business cases to illuminate key topics.

Fontanelli Felippe

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.

Ghini Massimiliano
Leone Ludovica

The course aims to provide students with an introduction on how to measure sustainability in organizations. Specifically we will highlight how the agri-food sector could benefit from a proper implementation of sustainability measurement processes and practices. The course will have an “hands-on” approach, rooted in Life Cycle Thinking, and developed in accordance with the EU main regulatory frameworks. Students will receive the necessary knowledge for setting up a Life Cycle Assessment (LCA) for a product, a process or an organization. The course will provide a solid theoretical introduction and but also practical activities which will allow students to deal with the main critical aspects of the LCA methodology (e.g. conceptual model definition, interpretation of results) and acquire a first practical experience of these tools.

Mura Matteo
Zanni Sara

In this module, participants will be introduced to Sensory Marketing, gaining specific knowledge and tools to interpret and predict market choices. Starting with the product development process through the lens of sensory marketing, employing techniques such as Conjoint Analysis (mind genomics) and Slope Analysis to shape food innovations in their early stages, you will decipher the factors behind market preferences.

Exploring the sensory approach, participants will learn the complexities of developing detailed sensory profiles using Quantitative Descriptive Analysis. In addition, the module will cover the skills of determining sensory and consumer shelf life.

Sebastiano Porretta


    The Master’s program is designed for experienced professionals who seek to broaden their skills and expand their expertise across multiple business functions.

    The Master’s program is open to graduates with more than 3 years of professional experience and non-graduates with at least 5 years of work experience.


The Executive Master in Food Innovation and Regeneration gives the opportunity to engage with cutting-edge businesses through the on-campus Smart Week, Leadership Talks and events dedicated to the BBS community, for which it has been designed a dedicated platform that enable interaction among Alumni and current participants.


The Executive Master’s in Food Innovation and Regeneration provides a unique opportunity to engage with cutting-edge business realities through on-campus smart weeks and exclusive events. We have also developed a dedicated digital platform to facilitate interactions between alumni and current participants. This program has been co-designed with prominent companies to ensure its relevance and alignment with industry needs:



Programme Advisory Committee

Duccio Caccioni – Marketing Director, CAAB

Mauro D’Errico – President, Fra Diavolo Fragesa S.r.l.



During the Master, a series of seminars with head-hunters and HR managers are offered, to provide tools and resources to contribute to your career development and how to enter the job market in leadership positions.

Once the Master is ended, it is possible to join the activities dedicated to the Community, to further increase your own network. Furthermore, meetings open to the entire BBS Community are periodically scheduled with managers, entrepreneurs and guests, focusing on the different scenarios of a constantly evolving society and market.


The registration fee for the Master’s course on a company basis is 18.200 Euros + VAT.

The registration fee for the Master’s course on an individual basis is 15.200 Euros + VAT.

Reduced fee available for early-bird enrollment before July 31, 2024.


For further information, please contact


Companies that make investments in education 4.0 aimed at the acquisition or consolidation, by the company’s employees, of skills in the technologies relevant to the implementation of the process of technological and digital transformation can take advantage of the tax credit in 2022 provided by the “National Plan Enterprise 4.0”.  For more information, click here .


Special terms are available thanks to Interprofessional Funds:

Fondimpresa funds training activities aiming at supporting product and/or process technological innovation for SME’s in the manufacturing industry. Click here for further information.


BBS | Women Initiative

At Bologna Business School we understand the importance of financial aid in supporting our participants to achieve their educational goals. We are aware that an advanced, high quality training path can be a significant commitment, at the same time we also truly believe that investing in education always pays back.

BBS is making available 5 partial tuition waivers on a first-come, first-served basis, consisting of the possibility of benefiting from a 50% reduction in the Executive Master in Food Innovation and Regeneration program tuition fee.

Each partial tuition waiver will entitle the first four candidates who meet all the requirements mentioned below to pay a tuition fee of Euro 8.950,00 + VAT, instead of Euro 18.200,00 + VAT, in 2 instalments.

For further details on the requirements and application modality, please contact  (Iana Kichenko).

Deadline to apply: July 31, 2024


Admission is subject to passing an online selection process by appointment writing to

The selection process consists of:

Entry test: duration max 30 minutes, online
Assessment interview with Directors of the master, duration 30 minutes, online

The selection process is non-binding on entry and will assess master’s requirements (educational qualification and work experience), profile and development goals.


Should a group of colleagues wish to participate in the program, it is possible to contact the Program Manager to evaluate an ad hoc participation price.

The majority of participants have degrees. A quota of applicants who do not hold a three year degree and with a minimum 5 years of professional experience can be admitted





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