Design for Food

Course

​​​​​The future of the Food System is now!

​​​The food sector is experiencing major changes in manufacturing, processing and distributing. For example, there is increasing attention to food waste and innovative recovery strategies, with a focus on sustainability and circular economy. The Specializing Master in Design for Food addresses these themes by combining design, gastronomic and humanistic sciences, engineering and food technology. Through a learning-by-doing approach, it explores science and technology aspects of the contemporary Food System as well as the cultural, social and economic implications of the supply chain. 

​​​​The training experience targets participants willing to develop a critical spirit and acquire skills and techniques to design innovative products and services in the Food System, with special attention to the issues of circularity and sustainability in the entire supply chain. Future R&D Managers, Product & Service Designers, Brand Managers and entrepreneurs in the food industry: the Specializing Master programme shapes these and other figures through trainings that enhance individual backgrounds and develop diversified expertise. In addition, students connect with a global professional network and expand their network thanks to a multicultural class, as well as exchange and continuous comparison with industry experts. 

The Specializing Master in Design for Food is a programme in English that opens up new business opportunities in an ever-changing market. Systemic vision, ability to manage complexity, design from micro to macro scale, creativity and strategy: these are the skills that ones will acquire through the experimental approach of the educational activities listed below.

• Theoretical lessons to analyse and understand the principles of the Food System
• Workshops focusing on the design of new products and services
• Study trips to deepen theoretical aspects through direct experience and meetings with professionals and people working in the industry
• Internships in attractive businesses of the Food System or development of professionalising projects based on specific interests

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Testimonials

Didactics

Training objectives

The Specializing Master in Design for Food trains highly skilled professionals qualified to develop innovative and sustainable solutions for the food sector. The core goals of the teaching activities are outlined below. 

• Acquiring methods and tools to analyze food supply chains, taking into account territorial, economic and environmental aspects 
• Maturing a solid understanding of the main technologies employed to innovate production and distribution processes in the food sector 
• Developing the ability to intervene strategically within the food system, with particular attention to circularity and reduction of environmental impact 
• Acquiring relevant skills to develop integrated products and services, combining design, communication and user experience 
• Gaining the skills to manage complex projects, from conception to implementation, through a strategic and transversal approach 

Didactic Plan

The teaching approach combines theory and practice, by alternating lectures and hands-on activities (group works, exercises and projects).

The didactic path (FEB – JUN 2025, in Milan) is characterized by:

• Lessons: aimed to introduce the main topics of the programme and provide students with a general framework;
• Design classes: aimed to the acquisition of tools and methodologies for analysis and design development;
• Workshop: “hands-on” activities developed in collaboration with external companies and realities aimed at the application of tools and methodologies for the development of product-service ideas;
• Study Trip* in Piedmont organized in collaboration with Università degli studi di Scienze Gatronomiche di Pollenzo: 10 days spent in Piedmont with teaching modules on the UNISG campus and visits to interesting food companies in the surrounding areas.
• Study Trip* in Emilia Romagna: a complete immersion to delve into the specific food topics of a typical Italian area.

At the end of the didactic activities, the programme includes a final training experience (JUL 2025 – MAR 2026, in Italy or abroad), which can be:

• Internship: 500 hours of training experience in a partner reality of the Master or suggested directly by the participants in agreement with the Master Board
• Professionalizing Project: a scientific research activity that involves the in-depth study of issues shared between the Student and the Master Board.

* The costs of the study trips (travel, room and board) are included in the registration fee.

Didactic Modules

The Specializing Master lasts 15 months (for a total of 1000 teaching hours). The didactic plan is divided into areas and training modules that guarantee a unique and transversal training by integrating contributions from the academic and professional world. 

FOOD SCIENCE AND TECHNOLOGY AREA 

Goal: analysing and understanding the main aspects, processes and problems related to food production and processing. 

Focus: 

• ​​​​​Food and ecology 
• Foraging and ethnobotany 
• Food and taste sciences 
• Food safety
• Sensory analysis and food technology for quality food 
• Principles and processes of food fermentation  

HUMANITIES & FOOD STUDIES AREA 

Goal: implementing knowledge related to the complexity of the contemporary food system in order to develop skills related to communication and entrepreneurial strategies. 

Focus: 

• Semiotics of food 
• Food aesthetics and communication
• Circularity strategy
• Advanced food and trade law
• Novel food entrepreneurship 

 DESIGN AREA 

Goal: investigating how the discipline of design – in its various declinations and through the application of specific tools – enables a strategic approach to the contemporary food system. 

Focus: 

• Food packaging design
• Food service design
• Food product design
• Food branding and narrative
• Systemic design for circular economy
• Design for social innovation and sustainability
• Retail design and event creative process
• Food innovation future practices (contemporary challenges)
• Food design experience 

DESIGN – WORKSHOP AREA 

Goal: developing – through ‘hands-on’ project experiences – new product/service solutions on the basis of real needs shared by companies and external entities collaborating in the development of classroom activities. 

Focus: 

• WS1 Product-service innovation
• WS2 Product-service innovation
• WS3 Product-service innovation 

FOOD ENGINEERING AREA 

Goal: acquiring the basics of the major processes and management systems in the contemporary food system. 

Focus: 

• Systems, technologies and logistics for food industry
• Food business innovation and sustainability challenges 

FIELD EXPERIENCE AREA | STUDY TRIP  

Goal: deepening the topics covered during classroom sessions through direct experiences in real situations: tastings, visits to companies and production facilities, meetings with experts in the Italian food sector. 

Focus: 

• Study trip in Piemonte (10 days)
• Study trip in Emilia Romagna (3/4 days) 

EMPOWERMENT AREA 

Goal: acquiring relevant soft skills in terms of personal and professional growth. This module is accompanied and integrated with the ‘Talent Placement’ programme, which guides  students in the phase of identifying and choosing an apprenticeship and/or developing a professional development project. 

Focus: 

• Career Building
• Curricular traineeship or professional development project (500 hours), to be carried out at one of the Specializing Master’s partner institutions or proposed by the participants, in agreement with didactic coordination. 

Title Released

The Specializing Master awards 60 CFU, equivalent to 60 ECTS. The Specializing Master’s Degree in Design for Food from Politecnico di Milano is awarded at the end of the course. 

Employment Opportunities

Employment opportunities in the labour market at the end of the Specializing Master’s course are manifold. The exiting professionals combine the design and experimental approach typical of design with the thematic knowledge of the logics underlying the Food industry in all its extension ‘from the field to the table’. Students acquire awareness of traditional as well as more advanced production and distribution systems, with a specific focus on sustainability. Below are some of the trained professionals ending the programme. 

• R&D Food Project Manager: Research and development managers for the improvement and implementation of food processing and production processes
• Food Service & Product Designer: professionals specialising in the conception and design development of sustainable food products and services
• Food Brand Manager: marketing managers for the development and implementation of innovative food product-service lines
• Food startupper/entrepreneur: inventors and self-employed entrepreneurs capable of transforming innovative ideas into sustainable new agri-food businesses 
• Food Innovation Specialist: professionals and consultants of innovative food strategies and policies within companies, public institutions, research centres and third sector organisations 

Admission

Requirements

The Specializing Master welcomes candidates with a Degree or Specialist/Master’s Degree in Design, Engineering, Architecture, Economics and/or Management, Social Sciences/Humanistic Sciences, Gastronomic Sciences, Agriculture, Food Technology, or to people with other types of degrees who have also gained significant professional and work experience and who wish to strengthen their professional path in the field of food innovation, acquiring and developing specific and qualified competences.

Selection will be made on the basis of the documentation sent, followed by a possible interview in English language (remotely). The selections will be made in chronological order with respect to the date of receipt of the application, until all available places are filled.

The formal evaluation of the study title eligibility is by Politecnico di Milano. As a consequence the formal application should be done on the website www.polimi.it (the steps are described in the following weblink).

In particular, the steps that you will have to follow are those mentioned from page 1 to page 8 (by clicking on the following link you will find yourself directly in the same page shown on guidelines).

Deadlines

To take part to the selection process, the application form must be completed online within the following deadlines:

• Italian/foreign citizens with a qualification obtained in Italy and Italian/U.E. citizens with a qualification obtained abroad within August 27, 2025
• Non-EU citizens with qualifications obtained abroad by July 27, 2025

Price

The Specializing Master costs € 16.500 (€ 16.000 participation fee + € 500 enrollment fee at the Politecnico di Milano) EXEMPT VAT ART. 10 DPR 633/72.

PROMO

EARLY BIRD: -10%
The promotion for those who have clear ideas, know which educational path can enrich their future, and can’t wait to get back to the classroom.

Deadline application: within May 16, 2025
Deadline for sending the signed contract and payment of the deposit of the participation fee: within May 30, 2025

FAMILY SUPPORT: -50%
A chance to gift your siblings the encouragement they need to invest in their future.

FRIEND TO FRIEND: -20%
An opportunity to gift to a friend to make education the foundation of their growth.

POLI.NETWORK: -50%
A promotion designed to strengthen the bond and identity among members of the Politecnico di Milano community.

BACK TO SCHOOL: -1.000€ on Specializing Masters
The discount for those who have already trusted POLI.design and Polimi, and wish to return to study and build their future.

PER MERITO
Intesa San Paolo supports talents and gives everyone access to training. Discover more details here.

Faculty

The Specializing Master in Design For Food programme is taught by a multidisciplinary faculty, with academics from Politecnico di Milano and other universities, and a selection of external professionals.

Partners

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