Learning objectives

The Degree Course in Design for the Food System and Sustainability (Class L-4) brings together varied knowledge and disciplines with the aim of training designers who are experts in the design of tangible and intangible artefacts, production, distribution and fruition processes related to the food system, with a particular sensitivity to environmental and social protection and innovation aspects. The designer figure that the course aims to train proposes innovative solutions to the challenges of sustainable and inclusive development of companies, territories and society, thanks to a critical and conscious approach.
The main objectives of the Degree Course are related to the training of designers with a solid grounding in the design method, an ability to read the food system as a whole, and an aptitude for making design choices, due to a broad, articulated and multidisciplinary technical-scientific background.
The professional figure that this degree prepares is able to comprehensively and openly address the needs for innovation in food products, processes and systems with a view to economic, environmental and social sustainability.
The course aims to train a professional figure who possesses soft skills related specifically to team building, conflict management skills, creative problem solving, and facilitation between different professional skills involved in design processes within the food system.