Food Design Project Experience

Master Courses - Rome

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The Master in Food Design Project Experience trains designers carrying critical skills to develop a constant inclination to innovation. Food Designers gain the necessary flexibility to deal with different fields - where they can apply their design ability - paying a special attention the users participation in defining needs and expectations.


Professional opportunities – graduates can start a path in all the fields connected to production, communication and fruition of food. Thanks to the acquired critical competences they can face managerial and cultural field activities.

  • Start date
    January 2021
  • Duration
    10 months
  • Attendance
    weekend
  • Language
    Italian

Get an insight: find out more about Master's activities

Target - the Master is addressed to BA graduates in architecture, design, visual communication, nutritional sciences and related fields.

Methodology and structure – the didactic path involves students in a practical R&D activity including project simulations in collaboration with institutions and private companies. The course perfectly fits market requirements, training professionals  who design and realise innovation. Food is no longer just a primary need, but a sensorial experience that must be faced from the use of raw materials to the definition of consumption models.

Due to the constant development of competitiveness and company strategic needs contemporary Designers are demanded to interact with marketing experts, engineers, corporate image consultants, graphics and interior designers.
The Master provides transversal competences, connected to the analysis and interpretation of consumers’ needs and behaviors, creation of scenarios connected to new products, presentation and communication of a project, underlying the success factors.

Besides theory there are 4 design areas related to: packaging design, place design, food design and  communication.

There is also a moment dedicated to the implementation of social network activities with relevant communities.

  • Syllabus

    • History of Food

      The course focuses on “kitchen invention” and its oral and written transmission. Through the analysis of different cultures, the goal is to stimulate personal deepenings. Themes are production local - in relation to weather and crops - and  raw materials transformation both in artisanal and industrial fields. Scientific and sociological considerations.

    • Food: Production and Consumption

      Core feature is the development of a design methodology to get a proper food typology, appropriate to contemporary living. The course provides different competences, according to the different features of the product, enhancing students design potential.

       

    • Communication and Sharing of Competences

      The course analyses the most effective techniques to properly develop the product image, interpreting the contemporary issues of communication. The module includes tasting analysis of products and experiences connected to food, information on food&wine journalism, main marketing levers, also in relation to packaging design and design of consumption spaces.

       

    • Rising Technologies

      Expressive potential of materials: handling the range of materials according to the storytelling necessity of a product / Ecological and social sustainability of a project / Web and smart society: analysis of smart cities and their influence on the relation between city and people to find the trends connected to food experience / Sharing as instrument: analysis of cases related to sharing economy.

    • Design Fundamentals

      Design shapes and spaces: elements for a convenient and functional design, able to meet design needs connected to food / Theory and technique of representation: the tools for a project enhancement within a path of shared design / Contemporary sociology and language, elements to interpret the changing behaviors in relation to different cultures.

       

    • Design Management: Marketing and Sociology of Consumptions

      The course provides the competences to promote and manage cultural and design activities, with reference to the specific features of creative industry. Starting from the analysis of strategic and operational marketing tools, up to the definition of a new competitive framework / Analysis of the enterprise system model, evaluating marketing mix strategies, interaction culture, communicative features, symbolic features of product-brand combination.

    • Ws: Designing Food

      The course deals with food design. Starting from the analysis of user needs and the evolution of social behaviors, there are defined those product characteristics finalised to define a practical answer to consumption and production. A meeting with Chef Arcangelo Dandini on Rinascimental and contemporary Roman food is included too.

       

    • Ws: Designing Consumption Places

      Analysis of architectural and communicative features of those spaces dedicated to food consumption. Definition of the rising behaviors related to feeding. The research covers the analysis of both national and international realities and involves these format related to direct food consumption or its purchase in stores.

       

    • Ws: Designing Integrated Communication

      Wine&food communication is made of tools and rules constantly changing according to the different dynamics of food societies. The course deals with communication from product packaging to POP, analyzing the ways and techniques to communicate through both traditional and digital media.

Remarkable is that teacher who accomplishes himself what he teaches to others.
(Italian proverb)

IED faculty are professionals that daily face the market. Here you can read their bios.

Nerina Di Nunzio - Course coordinator

Nerina Di Nunzio - Course coordinator
Expert in digital communication and marketing, she worked in the telecommunication, finance and training fields. She specialized in the subjects concerning food and wine. She was Marketing Manager of Gambero Rosso, a famous food publishing house, and she founded the consulting company Food Confidential. She teaches and organizes courses linked to the postgraduate training. She published a book for Coldiretti concerning the direct sale of organic products in Italy.

Francesco Subioli - Course coordinator

Francesco Subioli - Course coordinator
Designer. Since 1989, he has been a freelance professional in the Industrial and Exhibition Design and in the Visual Communication fields. He is delegated member at Adi Centro. He worked as teacher at the University of Venice and at La Sapienza University in Rome. In 1989, he co-founded Studio Random.

Cristina Bowerman

Cristina Bowerman
She graduated in Law, and was graphic designer for almost ten years. In 2003, she graduated in cooking. In Austin, Texas, she founded the small company The Two Skinny Ladies, where she works as chef and as teacher. Thanks to the program organized by the famous Paris school Cordon Bleu, she started working in different, non-important restaurants such as Driskill Grill in Austin, TX "“ 5 Michelin stars, and Il Convivio Troiani in Rome, 1 Michelin star. Since 2006, she has been Chef co-owner of Glass Hostaria, that, despite its pure and essential design, is a warm and welcoming environment designed by the Roman designer Andrea Lupacchini.

Niko Romito

Niko Romito
Chef of the Restaurant Reale in Castel di Sangro, 3 Michelin stars, included in 2017 within the World’s 50 Best Restaurants. Through relentless research and a strong entrepreneurial drive, Romito pursued a path of essentiality, balance and taste. He is Founder of the School of Professional Training and Specialization “Accademia Niko Romito” and the creator of the project “IN-Intelligenza Nutrizionale”, a groundbreaking, scientific food protocol designed for hospital catering.

Paolo Barichella

Paolo Barichella
Designer and Creative Director of Food Design Studio. He is a consultant, lecturer and entrepreneur active in the strategical and operative implementation of the food design in the business.

Giovanni Fiorin

Giovanni Fiorin
Startupper and Food and Beverage Manager. He supervised the opening and managing of many successful restaurants and venues, such as Pisacco and Dry in Milan.

Sonia Massari

Sonia Massari
Resident Director of the Rome - Food Studies Programs of the University of Illinois Urbana-Champaign. Executive and Academic Director at Gustolab International Food Systems and Sustainability. Scientific Counsultant for The Barilla Center for Food & Nutrition Foundation. She was a winner of the Women and Technologies Award 2012 and in 2014 she won the NAFSA TLS KC’s Innovative Research in International Education Award. She was Ambassador for WE Women for Expo2015.

Mauro Olivieri

Mauro Olivieri
Brand Designer in the field of territorial systems and local communications. He organizes food cultural events in Italy and abroad. He received the Mention of Honour at the XXIII Compasso d’Oro ADI with Campotti Project, pasta of Gragnano.

Marco Pietrosante

Marco Pietrosante
Designer. Training Manager at IED Rome. He deals with industrial product, communication, organization and preparation of cultural events for public and private customers. Since 2003, he has worked in the training field with reference to the project area. He is member of the ADI Food Design delegation.

Benno Simma

Benno Simma
Architect, Artist, Designer. During the course of his activity he dealt with architecture in the field of wine and food. He teaches in Bozen, Rome, Innsbruck, Madrid, München and Treviri.

Federico De Cesare Viola

Federico De Cesare Viola
Food and Beverage Journalist, he writes for the daily newspapers La Repubblica and Sole 24 Ore and collaborates for L’Uomo Vogue. Author of numerous issues, including Louis Vuitton City Guide Rome Edition. He has organized and moderated food and wine related conferences.

Marco Bolasco

Marco Bolasco
Giunti Editore Food and Beverage area Director, Slow Food Editor board member. He was Director of the Guida Ristoranti Gambero Rosso and TV Author for Rai Sat Gambero Rosso Channel.

Chiara Maci

Chiara Maci
Food Blogger e influencer. Testimonial for Italian and foreign brands. Consultant for several food & beverage companies. TV face of Cuochi e Fiamme on La7 and author of several cooking books.

Mauro Rosati

Mauro Rosati
Journalist, expert in agricultural and agrifood policies. He is Director of Qualivita Foundation, whose aim is to valorize the quality in food sector. He is author of several publications related with food and beverage sector and DOP IGP Italian and European products.

Luca De Nardo

Luca De Nardo
Journalist specialized in the packaging industry, of which he has great knowledge of the main aspects:  from marketing and communication aspects to technical and regulatory requirements. He is Director of the packagingobserver.it magazine.

Anna Laura Morelli

Anna Laura Morelli
Director of Cookinc. –  food magazine devoted to experimentation and avant-garde thinking related to good food, fine dining and art from all over the world. Every issue examines countries, cultures, customs and habits looking for renowed restaurants, emerging chefs, producers and whatever may appear exciting in the current food scene.

Alessandra Colucci

Alessandra Colucci
She lives between Oxford and Rome. She is a consultant specializing in brand management, strategic planning and creative direction. She works in Italy and abroad with companies and professionals of different business sectors. Since 2016 she has worked as a lecturer in Brand Retail at Oxford Brookes University.  

Valentina Lanza

Valentina Lanza
Head of Marketing and Communication at Gruppo FINI. She has created and developed the new positioning and rebranding for the company including market and consumer analysis, logo and packaging restyling and communications strategies.