A Master to innovate and relaunch the food product-service system in the post-Covid era will train professionals and entrepreneurs to combine the planning and experimental design approach with the food and sustainability sector.
Discount for those who register by March; EARLY BIRD of 10%: deadline 31 March 2021
Milan, February 2021 – Faced with health emergency challenges, new trends and consumer habits have emerged in the use of products and services related to the food sector*. This is why new scenarios are opening up, requiring new professionals to support producers to take new paths towards innovation and development. It is precisely at this moment that the Politecnico di Milano and the University of Gastronomic Sciences of Pollenzo choose to redesign the teaching program of the International Design for Food Specializing Master, which POLI.design will manage.
The course will aim to provide all the analytical and planning skills of design, combined with the specific ones coming from the gastronomic sciences and the study of food technologies from October 2021. With Study Trips – educational trips that will allow to integrate, deepen and contextualize the theoretical knowledge acquired through direct contact with the territory and producers, experts and professionals in the sector – as its strength. Each tour will focus on the production, processing, transport and consumption chains of food, through visits, workshops and tastings. In particular, two themes are proposed: the local supply chain system (Food Local System) and wine production (Wine System).
There are many employment opportunities at the end of the training course: research & development experts, professionals for the design and management of services in business innovation processes, strategic innovation experts in the food sector, consultants at public entities for the development strategies and policies, operators for the management of events and initiatives for territorial, cultural and social promotion in the food sector or even subjects capable of developing independent entrepreneurial projects.
Registration is open to all those who intend to enhance their professional career in the field of food innovation by acquiring and developing specific and qualified skills. All you have to do is send your application for admission online to access the selection phase.
For costs and registration procedures, visit the websites www.polidesign.net/designforfood and www.unisg.it/corsi-iscrizioni/master-in-design-for-food.
For any information, you can write at the following address: email@example.com
* The TuttoFood Observatory notes, the agri-food sector has so far been less affected than other sectors by the crisis triggered by the pandemic. However, it is certain that precisely following the health emergency, new trends and new consumer habits have emerged in the use of products and services related to the food sector. The Observatory also shows that export, digital and sustainability are the key points to which the positive results can be attributed. The Covid emergency has made it possible to give a boost to issues of fundamental importance, which have seen a change of perspective on the part of consumers themselves. We talk about food safety (55%), health (53%), environmental impact (38%) and social impact (35%), origin of the product and ingredients (65%), use of compostable or recyclable packaging (68%), measures to reduce food waste (61%) and respect for animal wellness (53%) **.
New needs arise on the part of customers, significantly changing the strategic and management structure of companies. Today, as never before, the agri-food sector has the task of becoming transparent and aware, in compliance with the criteria of sustainability and ecological impact of the product.