Food Design

Food Design

Start date: April 2012 | Duration: 12 months - Weekend formula | Language: Italian

 
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The Master course aims at training referents for the innovative design project of the content/shape and packaging/packing of food as well as of the areas where food is sold and consumed. 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.

Aimed at

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 training pathway 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. The pathway consists in three steps: Preliminary – Acquisition of the conceptual and project patterns concerning the food industry. Research and Development – Working-out and development of projects dedicated to packaging and design of the food containers; Realization of a Final Project – Development of the thesis project with the support of the teachers.

TEACHINGS
Carlo Cannella
Carlo Cannella

Carlo Cannella

Ordinary teacher of Food Science at the Faculty of Medicine and Surgery at La Sapienza University in Rome where he is also Director of the Institute of Food Science and of the Postgraduate School in Food Science.

Celestino Sanna
Celestino Sanna

Celestino Sanna

Designer. He deals with product design. In 2000, he founded (together with Annunziata Fontanarosa), Factory Design where he also deals with creative strategy, exhibition area design, branding image, definition of the product lines.

Cristina Barbagli
Cristina Barbagli

Cristina Barbagli

Nutritionist, editor of the column “Sai cosa mangi?” (Do you know what you eat?) of the monthly magazine Gambero Rosso and teacher at the schools belonging to Gambero Rosso company.

Igles Corelli
Igles Corelli

Igles Corelli

Chef at “Locanda della Tamerice” (one of the best Italian restaurants) and teacher at cooking schools.

Ilaria Legato
Ilaria Legato

Ilaria Legato

Director of the school IED Comunicazione in Rome. Sociologist, partner of Food Design Studio, specialized in Communication in the food field. She deals with Food Event Management: Planning, Promotion and Organization of Banqueting Event.

Luca De Nardo
Luca De Nardo

Luca De Nardo

He is a journalist specialized in packaging and its aspects (design, materials, machines, marketing, brand identity, environmental and logistics functions). He works as free-lance for specialized magazines and as consultant for companies working in the concept research and development field.

Lucia Venturi
Lucia Venturi

Lucia Venturi

Biologist. Since 1986, she has been member of the national secretary’s office of Legambiente. Since 1992, she has been scientific manager of the association and coordinates the programmes of the analysis and information campaign concerning pollution as well as other national initiatives regarding disposals, waters, and the relationship between environment and health as well as the fight against pollution.

Marco Bolasco
Marco Bolasco

Marco Bolasco

Editor of the Gambero Rosso Italian Restaurants guide and author of RaiSat Gambero Rosso Channel.

Naoko Shintani
Naoko Shintani

Naoko Shintani

Designer. She has lived and worked as freelance in Italy since 1988. She deals with industrial, interior and packaging design and with the design of paper gifts goods. Her works are influenced by her original Japanese culture.

Nerina Di Nunzio
Nerina Di Nunzio

Nerina Di Nunzio

Marketing & Communication manager at Gambero Rosso. She deals with target, products and different services.

Paolo Barichella
Paolo Barichella

Paolo Barichella

He is owner of Food Design Studio and works as consultant for Creative Direction, Art Direction and Design for companies working in the field of Design, Publishing and Wine-and-food.

Stefano Bonilli
Stefano Bonilli

Stefano Bonilli

Founder and Director of Gambero Rosso.

Virginio Briatore
Virginio Briatore

Virginio Briatore

Scientist of the contemporary languages. He especially deals with Life Design. He is Design Director at Villa Tosca Design Management Centre in Milan, a European research centre of the Japanese international company Matsushita. He writes for Interni Annual International, Graphics - New York, Design Week - London.

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