Master in Design For Food

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Master in Design For Food

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

16/10/2026

𝗙𝗼𝗼𝗱 𝘀𝘆𝘀𝘁𝗲𝗺𝘀 𝗮𝗿𝗲 𝗰𝗼𝗺𝗽𝗹𝗲𝘅. 𝗗𝗲𝘀𝗶𝗴𝗻𝗶𝗻𝗴 𝘁𝗵𝗲𝗶𝗿 𝗳𝘂𝘁𝘂𝗿𝗲 𝗿𝗲𝗾𝘂𝗶𝗿𝗲𝘀 𝗺𝗼𝗿𝗲 𝘁𝗵𝗮𝗻 𝗼𝗻𝗲 𝗽𝗲𝗿𝘀𝗽𝗲𝗰𝘁𝗶𝘃𝗲. 
The Specializing Master in Design for Food brings together design, food engineering and technology, gastronomic sciences, humanities and business to explore how food is produced, transformed, communicated and experienced.

Through a multidisciplinary approach, participants learn to connect scientific, technological, cultural and strategic perspectives, turning complex challenges into new products, services, experiences and systems.

𝗪𝗮𝗻𝘁 𝘁𝗼 𝗸𝗻𝗼𝘄 𝗺𝗼𝗿𝗲? 𝗠𝗲𝗲𝘁 𝘁𝗵𝗲 𝗠𝗮𝘀𝘁𝗲𝗿 𝗕𝗼𝗮𝗿𝗱 𝗮𝗻𝗱 𝗱𝗶𝘀𝗰𝗼𝘃𝗲𝗿 𝘁𝗵𝗲 𝗽𝗿𝗼𝗴𝗿𝗮𝗺 𝗱𝘂𝗿𝗶𝗻𝗴 𝗼𝘂𝗿 𝗻𝗲𝘅𝘁 𝗼𝗻𝗹𝗶𝗻𝗲 𝗣𝗿𝗲𝘀𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻 𝗗𝗮𝘆𝘀. 
📅 October 27, 2026 | 5:00 PM
📅 November 12, 2026 | 5:00 PM
📍 Online via Microsoft Teams 
Register through the link in bio ☝🏻

13/10/2026

𝗪𝗵𝗮𝘁 𝗶𝗳 𝘁𝗵𝗲 𝗳𝘂𝘁𝘂𝗿𝗲 𝗼𝗳 𝗳𝗼𝗼𝗱 𝗶𝘀𝗻’𝘁 𝗮𝗯𝗼𝘂𝘁 𝗻𝗲𝘄 𝗳𝗼𝗼𝗱𝘀?
When we talk about food innovation, we often think about what comes next: new ingredients, alternative proteins, novel technologies.

But some of the biggest transformations may happen somewhere else.
In the infrastructures that make food accessible. In the cultures that shape what and how we eat. In the systems that reduce waste and create new value. In the relationships between people, places and resources.
Because designing the future of food means looking beyond the product and understanding the system around it.

𝗧𝗵𝗲 𝗳𝘂𝘁𝘂𝗿𝗲 𝗼𝗳 𝗳𝗼𝗼𝗱 𝗶𝘀 𝗮 𝘀𝘆𝘀𝘁𝗲𝗺. 𝗔𝗻𝗱 𝗲𝘃𝗲𝗿𝘆𝘁𝗵𝗶𝗻𝗴 𝗶𝘀 𝗰𝗼𝗻𝗻𝗲𝗰𝘁𝗲𝗱.

02/10/2026

𝗪𝗵𝗮𝘁 𝗶𝗳 𝗼𝗻𝗲 𝗼𝗳 𝘁𝗵𝗲 𝗺𝗼𝘀𝘁 𝗶𝗻𝘁𝗲𝗿𝗲𝘀𝘁𝗶𝗻𝗴 𝘁𝗲𝗰𝗵𝗻𝗼𝗹𝗼𝗴𝗶𝗲𝘀 𝘀𝗵𝗮𝗽𝗶𝗻𝗴 𝘁𝗵𝗲 𝗳𝘂𝘁𝘂𝗿𝗲 𝗼𝗳 𝗳𝗼𝗼𝗱 𝘄𝗮𝘀 𝗮𝗰𝘁𝘂𝗮𝗹𝗹𝘆 𝘁𝗵𝗼𝘂𝘀𝗮𝗻𝗱𝘀 𝗼𝗳 𝘆𝗲𝗮𝗿𝘀 𝗼𝗹𝗱?

Fermentation is ancient. But its potential is anything but old.
Working with microorganisms means working with living systems. Transforming ingredients, creating flavour, preserving food and opening up new possibilities for the future.
And innovation doesn’t always mean inventing something new. Sometimes, it means looking differently at knowledge that has been with us for centuries.

At Acetaia San Giacomo in Novellara, fermentation, time and tradition are part of a living food culture.

𝗪𝗵𝗮𝘁 𝗶𝗳 𝘁𝗵𝗲 𝗳𝘂𝘁𝘂𝗿𝗲 𝗼𝗳 𝗳𝗼𝗼𝗱 𝗶𝘀 𝗮𝗹𝗿𝗲𝗮𝗱𝘆 𝗮𝗹𝗶𝘃𝗲?
Swipe to explore →

29/09/2026

𝗔 𝘀𝘂𝗽𝗲𝗿𝗺𝗮𝗿𝗸𝗲𝘁 𝗶𝘀 𝗻𝗲𝘃𝗲𝗿 𝗷𝘂𝘀𝘁 𝗮 𝗽𝗹𝗮𝗰𝗲 𝘄𝗵𝗲𝗿𝗲 𝗳𝗼𝗼𝗱 𝗶𝘀 𝘀𝗼𝗹𝗱. 𝗜𝘁 𝗶𝘀 𝗮 𝗱𝗲𝘀𝗶𝗴𝗻𝗲𝗱 𝘀𝘆𝘀𝘁𝗲𝗺.

Layout, product placement, visibility, lighting, signage and assortment work together, shaping how people move through the space, what they notice and, ultimately, the choices they make.

From the architecture of an aisle to the position of a product on a shelf, every element is part of a larger system connecting 𝘀𝗽𝗮𝗰𝗲, 𝗶𝗻𝗳𝗼𝗿𝗺𝗮𝘁𝗶𝗼𝗻, 𝗽𝗿𝗼𝗱𝘂𝗰𝘁𝘀 𝗮𝗻𝗱 𝗯𝗲𝗵𝗮𝘃𝗶𝗼𝘂𝗿.

Looking at the supermarket through a food design perspective means moving beyond individual objects and asking a broader question: how does the system around food shape the way we choose, buy and eat?

Because food design doesn’t only happen on the plate or in the package.
𝗦𝗼𝗺𝗲𝘁𝗶𝗺𝗲𝘀, 𝗶𝘁 𝗶𝘀 𝘁𝗵𝗲 𝗲𝗻𝘃𝗶𝗿𝗼𝗻𝗺𝗲𝗻𝘁 𝗶𝘁𝘀𝗲𝗹𝗳 𝘁𝗵𝗮𝘁 𝗶𝘀 𝗯𝗲𝗶𝗻𝗴 𝗱𝗲𝘀𝗶𝗴𝗻𝗲𝗱.
FoodInnovation

22/09/2026

𝗗𝗲𝘀𝗶𝗴𝗻 𝗶𝘀 𝗺𝗮𝗸𝗶𝗻𝗴 𝘀𝗲𝗻𝘀𝗲 𝗼𝗳 𝘁𝗵𝗶𝗻𝗴𝘀.

Ezio Manzini reminds us that design isn’t just about objects. It’s about people, relationships, and the systems that shape everyday life.
Sustainable food systems don’t happen by accident. They are designed.

08/09/2026

𝗗𝗼𝗲𝘀 𝘁𝗵𝗲 𝗰𝗼𝗹𝗼𝗿 𝗼𝗳 𝗮 𝗽𝗹𝗮𝘁𝗲 𝗵𝗮𝘃𝗲 𝗮 𝘁𝗮𝘀𝘁𝗲?

We often think of taste as something that happens on the tongue. But the experience of food starts much earlier.

The color of a plate can influence how we perceive sweetness, intensity, richness and even portion size, before we take a single bite.

This is what 𝗗𝗲𝘀𝗶𝗴𝗻 𝗳𝗼𝗿 𝗙𝗼𝗼𝗱 is about: understanding how every design choice can shape the way we perceive, interact with and experience food.

𝗚𝗼𝗼𝗱 𝗱𝗲𝘀𝗶𝗴𝗻 𝗱𝗼𝗲𝘀𝗻’𝘁 𝗷𝘂𝘀𝘁 𝗽𝗿𝗲𝘀𝗲𝗻𝘁 𝗳𝗼𝗼𝗱. 𝗜𝘁 𝘀𝗵𝗮𝗽𝗲𝘀 𝗲𝘅𝗽𝗲𝗰𝘁𝗮𝘁𝗶𝗼𝗻.

Every object. Every choice. Every detail. Every experience. Has been designed.

01/09/2026

𝗪𝗶𝗹𝗹 𝗔𝗜 𝗯𝗲𝗰𝗼𝗺𝗲 𝘁𝗵𝗲 𝗻𝗲𝘅𝘁 𝗰𝗵𝗲𝗳?
Artificial Intelligence is already changing the way we produce, design and experience food.
From creating new recipes and reducing food waste to supporting farmers and developing more personalized nutrition, AI is becoming part of the food system.

But technology alone isn’t enough.
The real challenge isn’t asking whether AI will replace human creativity. It’s understanding how designers, scientists and food professionals can work alongside it to build food systems that are smarter, more sustainable and more inclusive.

👉 Swipe through the carousel to explore the opportunities, the challenges and some real-world examples already shaping the future of food.

𝙒𝙝𝙖𝙩 𝙧𝙤𝙡𝙚 𝙙𝙤 𝙮𝙤𝙪 𝙩𝙝𝙞𝙣𝙠 𝘼𝙄 𝙨𝙝𝙤𝙪𝙡𝙙 𝙥𝙡𝙖𝙮 𝙞𝙣 𝙩𝙝𝙚 𝙛𝙪𝙩𝙪𝙧𝙚 𝙤𝙛 𝙛𝙤𝙤𝙙?

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.

Indirizzo

Via Don Giovanni Verità 25
Milan

Sito Web

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

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