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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.