Master in Design For Food

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Italia
Milan
Master in Design For Food

The First Specializing Master in Design For Food at the Politecnico di Milano in collaboration with
(1)

14/05/2026

We are pleased to invite you to the presentation of the Specializing Master in Design for Food by Politecnico di Milano / POLI.design in collaboration with Università di Parma.

• Parma – Aula K9, Polo Didattico, Vicolo Santa Maria
• May 20, 2025
• 4:00 PM – 6:00 PM
• The presentation will be held in Italian

A moment to discover the Master and its approach to designing innovative and sustainable food systems through design, food science, and humanities.

It will also be possible to attend online by registering through the link in bio and in the stories.

More info:
https://www.polidesign.net/it/formazione/business-design/master—design-for-food/

We look forward to seeing you in Parma! .

11/05/2026

EN 🇬🇧
The Design for Food Master workshop has officially come to an end, marking the conclusion of this semester’s classes with an exciting challenge launched by and : designing a new “Lasagna Express” format.

A complex and inspiring brief that asked us to rethink an apparent paradox: how can a deeply traditional, “slow” product like lasagna enter the world of Quick Service Restaurants?
The concepts developed explored a variety of contexts, from comfort street food to special events and international travel hubs, shaping user experiences across low-tech, high-tech, and high-fidelity approaches.
Different visions, one shared mission: bringing one of the most iconic products of Italian culinary tradition into new markets and cultural contexts around the world.

A special thanks to for guiding and supporting the students throughout the workshop activities, and to for making this collaboration possible.

IT 🇮🇹
Il workshop del Master in Design for Food si è ufficialmente concluso, segnando la fine delle lezioni di questo semestre con una sfida stimolante lanciata da Surgital e Ca’Pelletti: progettare un nuovo format “Lasagna Express”.

Un brief complesso e ispirante che ci ha chiesto di ripensare un apparente paradosso: come può un prodotto profondamente tradizionale e “slow” come la lasagna entrare nel mondo dei Quick Service Restaurant?
I concept sviluppati hanno esplorato diversi contesti, dallo street food di comfort a eventi speciali e hub di viaggio internazionali, dando forma a esperienze utente che spaziano tra approcci low-tech, high-tech e ad alta fedeltà.
Visioni diverse, una missione condivisa: portare uno dei prodotti più iconici della tradizione culinaria italiana in nuovi mercati e contesti culturali in tutto il mondo.

Un ringraziamento speciale a per aver guidato e supportato gli studenti durante le attività del workshop, e a per aver reso possibile questa collaborazione.

21/04/2026

Designing food retail today means working across multiple layers: space, product, logistics, and user experience.

Within the “Retail and Cultural Event System” module, students explored how food environments are shaped, from cold chain to point of sale, understanding how technical, spatial, and experiential aspects intertwine.  The module concludes with a shift in perspective: from efficiency to experience, and from isolated solutions to interconnected systems.

03/03/2026

One of the key takeaways from last week’s Career Coaching Lab was simple yet powerful: people don’t remember words, they remember stories.

During the mock interviews, students worked on communicating themselves as a brand, transforming experiences into concrete examples rather than abstract skills.
Because a good interview is not about listing achievements.
It’s about making them memorable.

30/01/2026

Understanding food through legal frameworks and global trade.

In the Advanced Food and Trade Law module, students explored how laws, trade, and culture shape food, protecting its quality, origin, and meaning in a global context.
FoodCulture

29/01/2026

Over the past two days, our students explored the legal frameworks that shape how food is produced, protected, and communicated globally. Led by Michele Fino, Full Professor of Roman Law and Fundamentals of European Law at the University of Gastronomic Sciences, the module offered a deep dive into European and international food legislation — from novel foods and geographical indications to food labelling and trade rules.

By addressing timely issues such as nutritional labelling systems, health-related information, and the protection of food as both cultural heritage and economic value, this module provided students with essential tools to navigate the complex legal landscape behind quality food products.

23/01/2026

In Food Packaging Design, students explore how packaging is not just about protection, but about possibility. By shaping shelf life, accessibility, and context of use, packaging allows food to move across time and space, connecting production, consumption, and meaning within complex food systems.

21/01/2026

Led by Erik Ciravegna, PhD in Design and member of the Advanced Design Unit at the University of Bologna, the module “Food Packaging Design” invites students to explore food packaging as more than a container. Through a mix of theory, case studies, and hands-on projects, packaging becomes a space where protection, communication, identity, and culture intersect.

Using arts-based methods and the Design Drama approach, the course turns packaging design into a powerful creative exercise — a tool to unlock ideas, question responsibilities, and imagine meaningful solutions within complex food systems.
DesignDrama

20/01/2026

In the Food Safety module, students learned how safety is built through informed choices and scientific evaluation.

From understanding risks and benefits in the diet to assessing food contact materials, shelf life, compliance, and regulations, the course equips students to make packaging decisions that protect food and people.

By connecting packaging choices to dietary risk and food quality, students gain a critical mindset to design safer systems before food even reaches the table.

19/01/2026

Last week, Francesca Mostardini, food technologist and food packaging expert at PackLab (University of Milan), shared her deep passion for Food Safety with our students.  Through theory, real cases, and practical exercises, she guided them in understanding how hazards, regulations, and packaging choices shape safer food systems and help prevent food waste. 
A fundamental module in our Master’s program, laying the groundwork for this week’s Food Packaging Design course. .
FoodWastePrevention LearningByDoing

Indirizzo

Via Don Giovanni Verità 25
Milan

Sito Web

https://www.polidesign.net/en/formazione/business-design/master--design-for-food/

Notifiche

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