Starting in October 2021, the first edition of Design For Food, the Master’s program of the Politecnico di Milano carried out in collaboration with the University of Gastronomic Sciences of Pollenzo, which was born with the goal of training professionals and entrepreneurs capable of combining the design approach and experimental method typical of design, with thematic knowledge of the principles underlying the food sector, with a specific focus on sustainability.
As noted by the TuttoFood Observatory the agri-food sector has so far been less affected than other sectors by the crisis triggered by the pandemic. However, it is certain that following the health emergency, new trends and new consumer habits have emerged in the consumption of products and services related to the food sector. The Observatory also highlights that export, digital technology, and sustainability are the key points credited for the positive results. The Covid emergency has allowed a push towards issues of fundamental importance, which have seen a change in perspective among the consumers themselves. These include food safety (55%), health (53%), environmental impact (38%) and social impact (35%), origin of the product and ingredients (65%), use of compostable or recyclable packaging (68%), measures to reduce food waste (61%), and respect for animal welfare (53%).
New customer needs arise, capable of clearly changing the strategic and managerial structure of companies. Today more than ever, the agri-food sector has the task of becoming transparent and aware, respecting sustainability criteria and ecological impact on the product.
Faced with these challenges, new scenarios open that require the involvement of new professional figures capable of supporting producers in undertaking new paths toward innovation and development. It is precisely at this moment that the Politecnico di Milano and the University of Gastronomic Sciences of Pollenzo choose to redesign the curriculum of the International Master Design for Food, which will be managed by POLI.design.
The course, which from the month of October 2021 aims to provide all the analytical and design skills proper to design, combined with those specific to gastronomic sciences and the study of food technologies, will have as its strength the Study Trips, educational trips that will allow integration, deepening and contextualization through an experiential approach of the theoretical knowledge acquired through direct interaction with the territory and producers, experts and professionals in the sector. Each tour will focus on the production, processing, transport and consumption food supply chains, through visits, workshops and tastings. Two particular themes proposed are: the local supply system (Food Local System) and wine production (Wine System).
The employment opportunities at the end of the training program are many: R&D experts, professionals for the design and management of services in business innovation processes, experts in strategic innovation in the food sector, consultants for public bodies for the development of strategies and policies, operators for the management of events and initiatives for territorial, cultural and social promotion in the food sector or individuals able to develop independent entrepreneurial projects.
Enrollment is open to all those who wish to enhance their professional path in the field of food innovation, acquiring and developing specific and qualified skills. Simply submit your application online to access the selection phase. Info: formazione@polidesign.net.
