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Master's Degree in Coffee Economics and Science - Ernesto Illy

Casa
Italia
Trieste
Master's Degree in Coffee Economics and Science - Ernesto Illy

Informazioni di contatto, mappa e indicazioni stradali, modulo di contatto, orari di apertura, servizi, valutazioni, foto, video e annunci di Master's Degree in Coffee Economics and Science - Ernesto Illy, College e università, Via Flavia 110, Trieste.

Welcome to the official page of the Master in Coffee Economics and Science Ernesto Illy! ☕️
Explore the Word of coffee with us!
The master's degree in Coffee Economics and Science is a university master's degree is an in-depth multidisciplinary preparation to graduates interested in working in the world of coffee, and more genera

lly, in the field of agro-alimentary -- in every stage of the productive cycle -- from the cultivation to the catering industry, including logistics and the industrial process.

05/06/2026

🌟 Day 13 🌟- Complexity & Supply Chain Management

Day 13 brought the focus back to systems thinking, closing the week with a deeper understanding of how complexity shapes the coffee industry. 🌐📦

The session was led by Prof. Maurizio Zugna, expert in Complexity and Supply Chain Management, who guided students through the dynamics of global coffee logistics, inventory management, and quality preservation across the supply chain.
Through practical examples and discussion, the class explored how coffee – far from being a linear product – is the result of multiple interconnected processes, from origin to destination, where each decision influences quality, value, and efficiency along the entire system.

The session encouraged students to adopt a more holistic and strategic perspective, learning to read complexity while understanding the operational challenges and best practices behind the movement of green coffee worldwide.

👉 Follow us to continue discovering the Residential Period of the Master, day by day.

04/06/2026

🌟 Day 12 🌟 - Green Coffee Selection & Espresso Cupping

Building directly on the sensory work of the previous day, Day 12 explored the connection between green coffee quality and its expression in espresso. ⚙️☕️

The session was led by the Teixeira Team, with Allan Monteiro, General Director of Experimental Agrícola do Brasil — illycaffè’s Brazilian research and production hub — and alumnus of the Master.

Throughout the day, students worked across theory and practice to understand how origin, processing methods, and green coffee characteristics influence extraction, balance, and aromatic clarity in the cup. Moving between green coffee analysis and espresso cupping made this connection tangible and immediate.

👉 Follow us to continue discovering the Residential Period of the Master, day by day.

03/06/2026

🌟 Day 11 🌟 - Cupping Day – Developing Sensory Awareness

The third week of the Residential Period start with one of the most anticipated moments: a full Cupping Day entirely dedicated to sensory training. ☕️👃

Guided by Daniel Sanchez Gamboa, SCA Authorized Trainer, founder of his own training school, MAE Coffee School, and proud alumnus of the Master, students immersed themselves in structured cupping sessions, working on the recognition of aromas, flavors, balance, and defects across different coffees. His journey — from student to professional trainer — added a meaningful layer to the experience, showing what this path can become over time.

Through repetition, comparison, and guided discussion, tasting moved beyond individual perception to become a shared and structured language, essential for professionals working in quality, sourcing, and product development.

👉 Follow us to continue discovering the Residential Period of the Master, day by day.

29/05/2026

🌟 Day 10 🌟- Coffee Industrial Day – From Process to Product

The second week of the Residential Period concluded with a full Coffee Industrial Day, dedicated to understanding how coffee is transformed from raw material into a consistent, high-quality product. ⚙️☕️

The day brought together different perspectives, with Paola Muggia and Marina Marin, illycaffè experts in coffee processing and packaging, alongside Professor Sonia Calligaris, Professor of Food Science at the University of Udine.

Students explored key industrial phases such as roasting, packaging, and process control, gaining insight into how precision, technology, and scientific knowledge ensure consistency and quality at scale. The sessions highlighted how every step — from thermal processes to preservation techniques — plays a crucial role in protecting the integrity of the coffee.

👉 Follow us to continue discovering the Residential Period of the Master, day by day.

28/05/2026

🌟 Day 9 🌟 - Complexity, Supply Chain & Systems Thinking

Day 9 brought the focus to analytical thinking, expanding the perspective on how complexity shapes the coffee industry at a global level. 🌐📦

Guided by Professor Pietro Romano, Full Professor of Supply Chain Management at the University of Udine, students explored the concept of complex systems, learning how interdependence, uncertainty, and multiple decision layers influence global supply chains.

Through models and discussion, the session encouraged a shift from linear thinking to a more systemic approach, essential for understanding and managing real-world dynamics.

The day was enriched, in the afternoon, by a session with Gian Luca Malvicini, Agronomist at illycaffè, who focused on coffee cultivation and climate change, highlighting how environmental factors directly impact production, quality, and long-term sustainability.

👉 Follow us to continue discovering the Residential Period of the Master, day by day.

27/05/2026

🌟 Day 8 🌟 – Social Impact, Inclusion & Responsible Leadership

Day 8 marked an important shift in perspective: from technical and strategic topics to a deeper reflection on the role of leadership in shaping people, organizations, and society. 🌍🤝

Led by Dr. Chiara Ferretti from the EY Foundation, the Workshop of today combined insights, discussions and experiential activities to explore what it really means to lead in today’s complex and constantly evolving world. Starting from the idea that every leader develops their own unique “blend”, students reflected on their personal leadership style, values, and aspirations.

Through interactive sessions, they engaged with key dimensions of contemporary leadership — agility, vision, connection and entrepreneurship — and explored how these translate into action within organizations and across the coffee value chain. From navigating uncertainty and reading emerging trends, to building meaningful collaborations and fostering inclusive environments, the focus was on leadership as a practice that enables others and creates shared value.

👉 Follow us to continue discovering the Residential Period of the Master, day by day.

26/05/2026

🌟 Day 7 🌟 - Quality, Sensory Evaluation & Competitive Strategies

Day 7 of the Residential Period brought students deeper into the systems behind quality and competition, combining hands-on observation with strategic and agronomic insight. ⚙️☕️

The morning was dedicated to immersive visits to the Sensory Lab and the Quality Lab at illycaffè, offering a closer look at how quality is measured, calibrated, and protected.

The Sensory Lab, illycaffè’s hub for sensory training and calibration, is where perception becomes a shared and structured language. Alongside it, the Quality Lab showed the analytical side of quality control, where scientific protocols ensure consistency before the coffee reaches the market.

Later in the morning, the focus shifted to strategy with Giuseppe Taccari, Vending Director & General Manager Austria&Germany at illycaffè, who explored Competitive Strategies in the Coffee Industry, offering insights into positioning, innovation, and differentiation in a global market.

The day concluded with a session led by Luca Turello, Head Agronomist at illycaffè, who invited students to rethink coffee not simply as a crop, but as a complex agribusiness system. His lecture explored how market volatility, capital concentration, and systemic uncertainty shape decisions at farm level, highlighting the need to manage variability through a holistic, non-linear approach.

👉 Follow us to continue discovering the Residential Period of the Master, day by day.

25/05/2026

🌟 Day 6 🌟 - Sensory Foundations, Markets & Aroma Exploration

The second week of the Residential Period opened with a day that connected sensory awareness, market insight, and innovation. ☕️🔬

The morning began with an introduction to the Sensory Lab, led by Barbara Mazzon, Sensory Analysis Specialist at illycaffè. The Sensory Lab — illycaffè’s hub for sensory training, calibration, and quality evaluation — represents a key space where perception becomes measurable and shareable. This first session helped students take another step in developing a more structured sensory approach, linking intuition with method.

The day then moved into the market perspective with Enrico Piccoli, Global Marketing professional at illycaffè, who guided the class through Markets and Consumption Models. His session offered insight into how coffee is positioned, communicated, and experienced across different contexts, with a focus on the B2B sector.

In the afternoon, students visited the AromaLab, illycaffè’s research space dedicated to aroma development and sensory perception, where science and creativity meet to shape the aromatic identity of coffee. The visit offered a behind-the-scenes look at how aromas are studied, selected, and refined to ensure consistency and excellence.

👉 Follow us to continue discovering the Residential Period of the Master, day by day.

22/05/2026

🌟 Day 5 🌟 - Sustainability, Quality Control & Market Perspectives

Day 5 marked the conclusion of the first week of the Residential Period of the Master in Coffee Economics and Science Ernesto Illy, expanding the focus from product quality to the systems that sustain and communicate it. 🌍☕️

The morning sessions were led by David Brussa, Quality & Sustainability Manager at illycaffè, who introduced students to Sustainability and Quality Control. Through theory and real-world examples, the class explored how quality, traceability, and responsible practices are interconnected, and how they create long-term value across the coffee value chain.

In the afternoon, the focus shifted to the market perspective with Lorenzo Glavici, Brand Manager at illycaffè, who presented Markets and Consumption Models from within the illy universe. His talk highlighted how illy builds its global positioning, translates quality into a consistent experience, and connects with consumers across cultures while maintaining a clear identity.

👉 Follow us to continue discovering the Residential Period of the Master, day by day.

21/05/2026

✨️ Day 4 ✨️ - Green Coffee Selection – From Knowledge to Practice

Building directly on the analytical work developed in the previous days, Day 4 marked the final step of a three-day journey with Professor Sunalini Menon, where theory and observation were finally transformed into hands-on experience.

After learning how to read green coffee and developing a shared technical language, students were now invited to apply that knowledge through structured cupping sessions.

The day focused on tasting a wide range of coffees, with particular attention to identifying and understanding different types of defects and quality variations.

What had been discussed and analyzed in earlier sessions now became immediate and tangible, something to recognize, compare, and interpret directly in the cup.

👉 Follow us to continue discovering the Residential Period of the Master, day by day.

ResidentialPeriod Day4

Indirizzo

Via Flavia 110
Trieste
34147

Orario di apertura

Lunedì	09:00 - 17:00
Martedì	09:00 - 17:00
Mercoledì	09:00 - 17:00
Giovedì	09:00 - 17:00
Venerdì	09:00 - 17:00

Telefono

+390403890527

Sito Web

https://fondazionernestoilly.org/en/activities/educational-projects/master-in-coffee-economics-and-science/

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