Master in Design for Food fondato dal Politecnico di Milano

It integrates extensive design skills with thematic and specific competences in the food area, related to humanities, gastronomic sciences, engineering and food technology.Provides also a wide-ranging designing capacity on process and tools for the design of the food product-service system.As a whole, it provides an explanatory and comprehensive overview of food systems, from agricultural production to food processing, from distribution to consumption, from planning to recycling in a circular economy perspective.The Specializing Master trains design and consulting profiles who are able to integrate creative and operational skills, through the development of hard and soft skills, which train participants to work in multidisciplinary teams, in competitive and highly strategic contexts, in quick and dynamic private and public organizations.

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The Specializing Master DESIGN FOR FOOD aims to train professionals, entrepreneurs, independent innovators, civil servants with competences in the design and management of systems, processes and products-services in the food sector. Professional Profiles characterized by a profile combining the design and experimental approach of design with the thematic knowledge of the logics of the food sector in all its extension “from field to table”, including the traditional and more advanced production and distribution systems and with a specific attention to sustainability.
The sector already expresses forms, experimentations, experiences, innovation and project-oriented cases, requires a transversal expertise able to integrate in a strategic way the different design factors. For this reason, the Specializing Master completes the design and food engineering skills, brought by Politecnico di Milano, with the thematic and specific ones in the food area related to humanities, food technology and gastronomic sciences, brought by the University of Gastronomic Sciences.

Participants will be able to:

  • understand the socio-economic and environmental transformations of the sector
    outline innovative models and strategic orientations for the specific sector
    design for sustainability;
  • understand and design the territorial impacts of food supply chains;
  • use theoretical and critical skills to define design opportunities;
  • understand and use the potential of the sector’s technologies, as well as the main elements of the production processes of the different supply chains;
  • design complex solutions and their articulation in terms of product, service, communication and space;
  • manage the main elements of food safety and planning;
  • manage all phases of the process of conception, design, development and implementation of an innovative solution in an advanced perspective that includes participatory approaches;
  • use specific design tools for design.


The job opportunities for graduates are manifold. These will be practitioners whose profiles combine the design and experimental approach with specific knowledge of the underlying logic of the food sector in its extension “from field to table”, considering traditional and innovative production and distribution systems, with specific attention to sustainability.

For example, we can list:

  • R&D FOOD Project Manager: R&D managers for the improvement and implementation of food processing and production processes;
  • FOOD Service & Product Designer: professionals specialised in the conception and design development of sustainable food products and services;
  • FOOD Brand Manager: marketing managers for the development and implementation of innovative food product-service lines;
  • FOOD startupper/entrepreneur: inventors and self-employed entrepreneurs capable of transforming innovative ideas into sustainable new businesses in the agri-food sector;
  • FOOD Innovation Specialist: professionals and consultants of innovative food strategies and policies within companies, public institutions, research centres and third sector organisations.

The Specializing Master DESIGN FOR FOOD is organized according to a mix of theory and practice that sees the alternation of lessons and hands-on activities on projects and exercises organized in the form of workshops or applied experiences, such as study-tours and compulsory internship.

The Specializing Master DESIGN FOR FOOD is structured according to an lesson plan that provides:

  • Frontal lessons: aimed to introduce the main themes of study and the acquisition of tools and methodologies for analysis and design development; the lessons are held by a Faculty with professors from the Politecnico di Milano and the University of Gastronomic Sciences in Pollenzo, in addition to qualified external professionals;
  • Workshop: “hands-on” activities developed in studio (also in collaboration with external companies) aimed at the application of tools and methodologies for the development of product-service ideas;
  • Study Trips: educational trips aimed to approach the topics dealt with, through experiences applied to real contexts in the food sector;
  • Internship: 470 hours of training experience in a partner reality of the Master or suggested directly by the participants in agreement with the coordination of the Master.

Title and acknowledgements At the end of the Course, a certificate of attendance will be issued by S.c.r.l.

Request information to get in touch with a tutor and receive more specific details

  • Classe internationale
  • Internationales d'enseignants
  • Cours de langue étrangère 0%
  • Stage formative à l'étranger
  • Formation dans les entreprises internationales
  • La présence aux cours à des endroits étrangers

The Specializing Master welcomes candidates with a Degree or Specialist/Master’s Degree in Design, Engineering, Architecture, Economics and/or Management, Social Sciences/Humanistic Sciences, Gastronomic Sciences, Agriculture, Food Technology, or to people with other types of degrees who have also gained significant professional and work experience and who wish to strengthen their professional path in the field of food innovation, acquiring and developing specific and qualified competences.

The selection will be made on the basis of the documentation sent, followed by a possible interview in English language (remotely). The selections will be made in chronological order with respect to the date of receipt of the application, until all available places are filled.

Conditions d'admission:
  • Bac+3
  • Qualification équivalente
Submit the information request form by entering "SCOLARSHIP" and you'll receive a free consultation.
Coût du Master: Non révélé
Bourses d'études disponibles
  • Tutorat
  • Laboratoire
  • Accès WiFi
  • Accessibilité handicapée
This mode of contribution supports the emergence and development of a cultural community formed by the Master's students, faculty, visitor professors and supporters of the project in general.This mode involves direct contact with the sponsor through brand presentation,organization of visits to showrooms, factories, workshops, etc. Each edition of the Master will produce professional figures, capable of representing a cultural point of reference and able to spread and support in the world the identity of the sponsor.

  • Livre et/ou la base de données des diplômés
  • Sondages sur les carrières anciens étudiants
  • Envoi de CV
  • Suivi de commentaires
  • Opportunités internationales
  • Identifier les sociétés de stage
  • Coaching dans les contacts avec les entreprises
  • Surveillance de la qualité du stage
Activités liées à l'Alumni:
  • Association des anciens diplômés
  • Présence dans les social network
  • Bulletin
  • Autre
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        Master in Design for Food

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                  * champs obligatoires
                    • Autres éditions
                    • Milan - Italie 29 novembre 2023

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