The agri-food chain, from production to distribution, from packaging to consumption, represents a highly relevant professional and research-based field.

With the dual objective of enhancing the territories of origin and at the same time innovating the supply chain by making it more sustainable, design intervenes by imagining new concepts in all areas: innovative production systems, food form and presentation, sustainable packaging and communication systems, preparation tools, spaces and formats where food is consumed and distributed. A systemic approach to Food Design makes it possible to train professionals in the fields of Product and Interior Design capable of innovating a leading sector for the economy and international positioning of our country.