Food today is also a sensorial experience. The food sector companies realize more and more the necessity of a figure, which becomes the reference to the different subjects involved in the highly complex activity of projecting new products. The companies constant development of competitiveness and of necessary strategy has brought up a situation in which the designer’s ability to exchange information, according to the specific situation, with marketing experts, engineers from the technical area, market advisors, the creative graphic design unit, people in charge of communication design and creation of sites, has become an essential quality.
The course in Food Design therefore provides matching abilities which are connected to the analysis and interpretation of end users’ demands and behavior or even to the conception for possible environments that are likely to get new products’ acceptance, whenever presenting and informing about the projects are made possible, pointing out the specific topics that can determine success.
Professionals, graduates in the fields of Architecture, Industrial Design, Interior Design, Product Design, Company Managers, Designers, Product Managers (food, visual, organizational) within a Company, Managers of Points of Sale (in Store Promotion), people responsible for the Organization of Events linked to Food, Chef, Food Training Schools.
The course in Food Design aims at training referents for the innovative design and communication project of the content/shape and packaging/packing of food as well as of the areas where food is sold and consumed and that we appreciate and value the richness of italian culinary heritage.
Professionals who pay attention to the new consumption trends and who are able to explain the eating experience through aesthetic, value and performance principles that mostly characterize the current view. Operators involved in the complex mechanism that regulates the food industry, both at production and at final usage level. Operators seeking a complete vision of the system and able to talk with planners, i.e. interior designers, designers, graphic designer or communication employees..
Methodology and structure:
The training pathway of the course in Food Design uses a dynamic and effective methodology that includes theoretical lessons, practical individual or group exercises, laboratory activities, participation in trade fairs, visits to companies working in the food field, to design studios and catering realities, seminaries and the participation of experts working in the field, and a final examination.
This school offers programs in:
Last updated April 26, 2016