Students will be firstly introduced to scholarly and popular views of entrepreneurs, entrepreneurship, and intrapreneurship in the Food & Beverage industry. Furthermore, they will review types of individuals that become entrepreneurs (are they born or made?). The module will focus on principle forms and sources of entrepreneurial and opportunity – the different ways through which opportunities are recognised, evaluated, and developed into viable business ideas in the Food & Beverage industry. Furthermore, students will be introduced to the concept of disruptive innovation as well as issues of intellectual property for entrepreneurs in the Food & Beverage industry. The second part of the curriculum discusses innovation and the role of creativity in thinking innovatively in the Food & Beverage industry. Key topics of the module include invention, innovation and diffusion, process and product innovation, the life cycle approach, the economics of innovation, innovation, and competitive advantage, protecting innovation, early mover advantage, impediments to imitation, and patents in the Food & Beverage industry. Finally, the module will examine the Food & Beverage industry innovation in Greece.