The Food Design Master’s degree program enables students to become design professionals in the food industry, exploring all related sectord. Combining marketing management and communication skills with design innovation, the program’s education model engages with design sensibility and methodology for food packaging, tourism, nutrition, agriculture, retail, restaurants, science, objects and experiences.
This Master’s degree is an opportunity not only for students holding a degree in design, marketing and communication, but also for managers and professionals to develop all the necessary skills to give their creative contribution to an increasingly growing sector, of which Italy constitutes one of the main benchmarks known worldwide.
The context of food and design, 2013
The combination between food and design creates a “food designer” who is able to manage the design:
- of processes, methods and spaces where products are processed, distributed and consumed;
- of food in terms of its aesthetics, communication and representation;
- of equipment and tools used to prepare and consume food;
- of all the communication activities implemented for the promotion of food products.
This Master degree is an opportunity not only for students holding a degree in design, marketing and communication, but also for managers and professionals to develop all the necessary skills to give their creative contribution to an increasingly growing sector, of which Italy constitutes one of the main benchmarks known worldwide.
The Master is open to Italian and foreign graduates coming from various scientific disciplines, social sciences and liberal arts.
The Master’s includes lessons, design workshops and seminars with the leaders of the food and agriculture industry and the design field: entrepreneurs, managers, journalists, food critics, designers, architects, publishers and chefs. The program includes visits to food companies, concept stores, restaurants as well as gastronomic fairs and events. After the end of the course, students complete an internship in a company, agency or firm working in the field.
The eleventh edition will start the 9th of November 2022. It will include 600 hours of lessons and a three-month internship. Attendance is compulsory. The total course hours will be 1500 h/student which will include lessons, class exercises, internship and individual study.
The Master’s program is taught in English and open to students of different nationalities.
The Master’s has a limited number of places available and accepts students on a rolling basis. Applicants will be admitted upon selection based on CV/resume, portfolio, degree certificate, letter of intension, transcript(s) and cognitive interview. Applications must be sent to the Scuola Politecnica di Design.
Applications must be sent to the Scuola Politecnica di Design Master’s Office email@example.com
Embedded Drinks, 2013
Several projects, have been developed with Pepsico, Bahlsen Group, COOP, Whirlpool, Moooi, NaturaSì and Cioccolati Italiani.
After passing the final exam, students will obtain a Taught Master’s Degree from IULM and SPD.
The Master corresponds to 60 ECTS credits.
The Master’s is managed by:
Founded in 1968, IULM is an education centre of excellence in the field of languages, communication, tourism and cultural heritage management.
Scuola Politecnica di Design (SPD) is the first postgraduate school for design disciplines in Italy, founded in Milan in 1954. With an ADI Compass d’Oro award, the school offers six post-graduate Master’s programs in Food Design, Industrial Design, Interior Design, Transportation Design, Visual Design and Web Design. Since 1980, SPD’s Research Center has developed a consultancy for companies and institutions around the world.
Segreteria Master Scuola Politecnica di Design
via Carlo Bo, 1 20143 Milano Italy
T +39 02 21597590 - F +39 02 21597613
The food and agriculture system
The food and agriculture industry
The distribution system in the food sector
Eating outside: structure and leaders of the restaurant industry
The food and agriculture areas and the territorial networks (consortium, associations, Slow Food organizations)
Sustainability and the concept of “food sovereignty”
The relationship between food, culture and territory in planning reception
Atomic Snack, 2013
Principles of human nutrition
Food structure and composition
Sensorial analysis of food
Food technologies and biotechnologies
Food properties and definition of nutritional quality of foods and food-derived products
Conception/Design of innovative products and/or with nutritional value
The influence of foods on well-being and on diseases prevention
Triptycon. Transition Menu, 2013
History of wine and food
The culture of food around the world
Italian wine and food and the Mediterranean diet
Nouvelle cuisine, creative, fusion, molecular gastronomy and vegetarian cuisine
Finger Ice, 1997
Semiotics and symbols of food
Consumers behaviours with food
Principles of wine and food aesthetics
Wine and food communication and marketing of food and agriculture products
Promotion techniques in the food sector
New marketing strategies in the food sector: the role of “viral” marketing
Food blogger and social media communication
Wine and food events organization
Neuromarketing applied to the food sector
Web communication techniques
Newsprint wine and food communication
Art and food
Solar Kitchen Restaurant, 2011
Building the experience: general principles and models
Experience models in the restaurant and distribution industry
Retail experience: the experience “store”
Living kitchen: designing the food home experience
From the “gastronomic guide” to the increased reality: new tools for food experience
Food Design School Meal, 2012
Food and agriculture design
Elements of food design
History of food design
Planning the wine and food experience
Food and design-driven innovation
The Open Kitchen, 2013
Food project and food architecture
Food as a “plastic material”: formal, sensorial and perceptive aspects
The objects of food - project work
The objects of food: tools and objects for table and kitchen
Designing technologies for kitchen and electrical appliances
Food project - project work
Mealing. A Futuristic Banquet, 2009
The places of food: points of sales and concept stores
Designing exhibition spaces
Designing restaurants and consumption areas
Designing “street food” solutions
Distribution spaces - project work
Restaurant spaces - project work
Camper FoodBall Restaurant, 2004
Elements of packaging design
Designing food packaging
Solutions for an “intelligent” packaging
Packaging design - project work
Sketch for Food Facility, 2005
Elements of service design
Customer experience and design of food services
Food service design - project work
Wine and food as a cultural heritage for the territory
Territoriality of taste
Food experience and planning of reception
Tourist centres story and story-telling: the cookery experience
Wine routes and renowned wine cellars
Strategies for combining tourism, culture and wine and food
Scuola Politecnica di Design SPD | Via Carlo Bo 7, 20143 Milano | T+39 0221597590 | F+39 0221597613 | P.IVA 11705380159
All food design projects by Martí Guixé Photographs © Inga Knölke/Imagekontainer