The Master in Food Design aims to address emerging global food challenges by encouraging the design of experiences that connect people, cultures and environments. The programme trains designers to see food as an interface for human interaction and a catalyst for change, developing innovative and sustainable solutions to sustainability, identity and communityconcerns, often re-imagining existing food systems.
Faculty of Excellence
The teaching staff includes professionals such as Martì Guixé, Astrid Luglio, Stefano Citi and Katja Gruijters.
Futuristic Vision of Food
The programme encourages you to imagine and reinvent the future of food, challenging existing conventions and pushing the boundaries of what is considered ‘food’. This is particularly interesting for those interested in innovation and future trends.
Innovative Design Approach
The course is distinguished by its approach to food design that is rooted in design itself, not in traditional gastronomy or food engineering. This means exploring food from a creative and design perspective, opening up new frontiers.
Exploring the Essence of Food and Circular Systems
The programme goes beyond the purely culinary, exploring the complex systems surrounding food, from production to consumption, touching on social, cultural and economic issues.
Educational Partner
Discover the topics, download the brochure
Discover your path. Become Food Designer.
The Master in Food Design aims to address emerging global food challenges by encouraging the design of experiences that connect people, cultures and environments.
The programme trains designers to see food as an interface for human interaction and a catalyst for change, developing innovative and sustainable solutions to sustainability, identity and communityconcerns, often re-imagining existing food systems.
Educational Partner
Course Length
2 Academic Years
Start
January 2025
Language
English
Where
Milan
Discover the topics, download the brochure
Master of Arts in
Food Design
The program analyzes food markets, focusing ondesign as an approach and method.
Faculty of Excellence
The teaching staff includes professionals such as Martì Guixe, Astrid Luglio, Stefano Citi and Katja Gruijters.
Futuristic Vision of Food
The programme encourages you to imagine and reinvent the future of food, challenging existing conventions and pushing the boundaries of what is considered ‘food’. This is particularly interesting for those interested in innovation and future trends.
Innovative Design Approach
The course is distinguished by its approach to food design that is rooted in design itself, not in traditional gastronomy or food engineering. This means exploring food from a creative and design perspective, opening up new frontiers.
Exploring the Essence of Food and Circular Systems
The programme goes beyond the purely culinary, exploring the complex systems surrounding food, from production to consumption, touching on social, cultural and economic issues.
Educational Partner
Study Plan
Below you will find the Study Plan for the Master of Arts specifically designed to bring you an excellent education in Food Design. Please note! Study Plan may be subject to change.
First Year
Food and Design Intertwined - 20 credits Object Food and Food Objects - 40 credits Food Contextualized and Displayed - 40 credits Food Experience - 20 credits
Second Year
Advanced Practice
Major Project - 60 credits
Course Leader
Martí Guixé
Martí Guixé formed in Barcelona and Milan as an interior and industrial designer.
In 1994, living in Berlin, he formulated a new way to understand the culture of products. Martí started to exhibit his work in 1997, a work characterized by the search for new product systems, the introduction of design in food ambits, and presentation through performance. His non-conventional gaze provides brilliant and simple ideas of a curious seriousness.
He is based in Barcelona and Berlin and works as a Designer for worldwide companies such as Camper, Chupa-Chups, Desigual, Droog Design, and Watx, and has exhibited his creations at the MoMA in New York, the Design Museum in London, the MACBA in Barcelona, and the Centre Pompidou in Paris.
Career Opportunities
Those who complete the Master in Food Design at SPD Scuola Politecnica di Design are ready to pursue careers in:
+ Food Product Designer
+ Food Communication Designer
+ Food Design Researcher
+ Sustainable Food Consultant
+ Food Event Designer and Manager
+ Food Experience Designer
+ Food Entrepreneur
Employability
82% of our students find work after a year from their master’s degree.
About 10% of our students after the Master’s Degree decide to pursue their career by pursuing a higher education level.
Students of the Masters are mainly employed in communication agencies or design studios.
Training Programm
SPD’s goal is to prepare every student to be a complete professional. The courses are divided into a theoretical part, consisting of lectures and external visits, and a project part for each teaching area with workshops held in collaboration with important studios and design agencies.
Faculty
In SPD each student is followed individually by a teaching staff composed by designers, professionals from various sectors and tutors. Many of the most important international names in Design, such as Patricia Urquiola, Denis Santachiara, Ross Lovegrove and Chris Bangle gave lectures in SPD.
Aimed to
SPD’s Masters are aimed at graduates in subjects similar to the master; the students who want to undertake, in the Italian capital of design, a specialization path that allows them to improve their manual and creative skills; the places are limited and the selections happen in a previous cognitive call.
Milan
Milan, world capital of Design and Fashion, ideal for young international talents, thanks to museums, architecture, hotels, showrooms that give an incredible source of inspiration. The city offers great business opportunities, a bustling social life and exclusive events.
