The Master's Degree curriculum in 'Food and Beverage Innovation and Management' aims to train professionals able to perform technical tasks and advanced management activities in food and beverage production, processing, storage, distribution and administration. Fundamental objective of professional activities of Graduates is management, including coordination and guidance, of activities aimed to continuously improve food and beverages from the sanitary, sensory, nutritional, and economic point of view, with the aim to adopt and propose innovations in production processes, in respect to environmental compatibility and sustainability. Even in the agro-feed sector most of the innovations are in fact driven by keyword 'sustainability', in its multiple economic, environmental and social aspects. In particular, the modern skills of a Food Technologist should include a deep knowledge of strategies of environmentally sustainable rationalization of processes and energy sources, including the management of waste and waste processing, and the knowledge of regulations regarding the environmental performance of a product and the communication of this performance.