Food Design
Design Strategies for Gastronomic and Food Transformation
Barcelona
ENG
Master
Language
English
Start date
October 2026
Frequency
Evening
Fruition
On campus
Duration
10 Months
Course Coordination
Sergi Freixes
Price
Apply design to contemporary food challenges, where sustainability, technology and gastronomy converge to create new experiences.
The Master in Food Design: Design Strategies for Gastronomic and Food Transformation at IED Barcelona invites you to explore the role of design as an agent of change within the food system. Through a creative, strategic and critical approach, you will learn to develop proposals that bring together sustainability, wellbeing and gastronomic culture.
You will enter a field in full transformation, where design contributes to “humanising food” by redefining the way we produce, consume and experience it. From the creation of products or services to the design of experiences and sensory narratives, you will discover how design can improve the relationship between people, food and the environment.
In Barcelona, one of the international epicentres of gastronomic innovation, you will experience an immersive learning journey, connecting with professionals from the Mediterranean and international Food Design ecosystem.
Cover photo: Prototype M1899, project for Miele’s 125th anniversary. S. Freixes, R. Moreno and M. Arcusa
Information to decide
An innovative programme that integrates design, gastronomy and wellbeing, driving strategic projects in collaboration with experts from the Mediterranean gastronomic ecosystem.
The academic objectives of the Master in Food Design evolve throughout the course. It begins with an understanding of the food system and its cultural and social dimensions; continues with the learning of creative, technological and strategic tools for gastronomic innovation; and concludes with the development of real projects in collaboration with companies and institutions in the sector.
The programme combines lectures, seminars, workshops and teamwork through an experiential and multidisciplinary approach.
It also integrates the Design Mindset, sustainable innovation and sensory experimentation as key learning axes, encouraging a critical and creative approach to Food Design.
The Final Master Project consolidates all knowledge acquired and applies it to a challenge within the food or gastronomic field.
Designed for professionals from various design disciplines who wish to apply their creative and strategic vision to the food and gastronomic sectors.
The course is open to recent graduates and active professionals who seek to enhance their skills and acquire a multidisciplinary, critical and contemporary perspective on the relationship between design, gastronomy, wellbeing and sustainability.
Applicants are required to submit a portfolio for admission to the master.
Studying the Master in Food Design in Barcelona allows you to develop within an environment where design, gastronomy and food innovation converge. The IED Barcelona programme combines project-based practice and applied research, addressing sustainability, technology and wellbeing as key drivers in transforming the food system.
With an interdisciplinary and collaborative approach, the master connects students and professionals from the sector through real challenges. Through this experience, you will develop a critical and creative perspective linking design with gastronomic culture and the contemporary challenges of food.
Upon completion, you will be prepared to work in design studios, food companies, hospitality or innovation sectors, as well as to develop your own creative projects.
Syllabus
The programme is structured into six modules that will enable you to gain a comprehensive understanding of Food Design, from research and creativity to the implementation of innovative solutions.
Module 00: Design / Food / Society
Explores the relationship between design and food from a critical, cultural and environmental standpoint. Introduces Design for Wellbeing and research methodologies applied to contemporary food-system challenges.
Module 01: Designing for the Food Sector
Explores how design can drive innovation in production, transformation and consumption processes through creative, sustainable and circular design strategies.
Module 02: Food Design for the Food Industry
Focuses on developing products, services and experiences from a strategic perspective, integrating prototyping, communication and the assessment of social, environmental and economic impact.
Module 03: Food Design for the Horeca Channel
Promotes innovation in hospitality, restaurant and catering services through multisensory gastronomic experiences and collaborative projects with companies in the sector.
Module 04: Foodtech and New Food Business Models
Explores opportunities at the intersection of technology, sustainability and gastronomy, using digital tools, biomaterials and emerging trends such as artificial intelligence and gastrophysics.
Module 05: Projects
Integrates all learning outcomes through real projects developed with companies. The programme culminates in a final Food Design project presented before a professional and academic jury.
Inside the labs
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Design Labs
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