Description

Master in Design for Food

Design for Food at POLI.design – Milan (Italy), developed in collaboration with UNISG Università degli Studi di Scienze Gastronomiche di Pollenzo, integrates extensive design skills with thematic and specific competences in the food area, related to humanities, gastronomic sciences, engineering and food technology.

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Duration

13 months

Starting Date

January

Tuition Fee

€ 16,500

Location

Milano, Italy

About the programme

Design for Food at POLI.design – Milan (Italy) provides a wide-ranging designing capacity on process and tools for the design of the food product-service system and a series of specific thematic in-depth useful for the understanding of culture, sociological and anthropological factors and also scientific and technological. As a whole, it provides an explanatory and comprehensive overview of food systems, from agricultural production to food processing, from distribution to consumption, from planning to recycling in a circular economy perspective.

The Specializing Master trains design and consulting profiles who are able to integrate creative and operational skills, through the development of hard and soft skills, which train participants to work in multidisciplinary teams, in competitive and highly strategic contexts, in quick and dynamic private and public organizations.

Career

The opportunities for graduates to enter the job market are many and can be articulated according to different fields and roles that correspond to the different areas in which the food sector is expressed “from field to table”.

For example we can list:

experts in research and innovation in agricultural companies food processing and service production;
consultants, professionals and experts in strategic and sustainable innovation in the food and distribution sector _ consultants and operators who are experts in food policies and strategies within public, private and third sector organisations or research centres;
independent entrepreneurs able to create start-ups;
operators and curators who design and implement events and initiatives for territorial, entrepreneurial, cultural and social promotion.

Programme Structure

Participants will be able to:

understand the socio-economic and environmental transformations of the sector
outline innovative models and strategic orientations for the specific sector
design for sustainability;
understand and design the territorial impacts of food supply chains;
use theoretical and critical skills to define design opportunities;
understand and use the potential of the sector’s technologies, as well as the main elements of the production processes of the different supply chains;
design complex solutions and their articulation in terms of product, service, communication and space;
manage the main elements of food safety and planning;
manage all phases of the process of conception, design, development and implementation of an innovative solution in an advanced perspective that includes participatory approaches;
use specific design tools for design.