Product Design

Have the basic knowledge to deal with the phases of conception, design, development, and implementation of innovative concepts in the design field for food or projects relating to objects and services for the transformation, conservation, distribution, communication, and sharing of food and wine products. – Know the history of food culture and its implications from a social and cultural point of view, to learn to read a territory based on its cibosophy. – Have the necessary knowledge to analyze and understand the cultural and social changes in the food culture of a territory. – Have the necessary knowledge to develop the aesthetic-anthropological sensitivity necessary to approach a survey methodology that knows how to enhance the strengths of the food culture of a territory. – Have a basic knowledge of sustainability in the agri-food sector. – Have basic knowledge of legislation in the agri-food sector.


Today the agri-food sector is increasingly oriented towards sustainability. Governments, operators, and entrepreneurs have understood the need to intervene in this area with strategic projects that promote sustainable development not only from an environmental point of view but also from a cultural and social point of view. From this point of view, the various territories can enhance their food heritage to access new opportunities for economic and social promotion and relaunch, thanks to the new technologies and communication systems offered by digital. For this context, the figure of a specialized designer is therefore required, with a high profile from a technical and humanistic point of view. The second level Academic Diploma in “Product design – sustainable planning for agri-food culture” therefore aims to train designers, consultants, and innovators capable of analyzing and understanding the food heritage of a territory from an anthropological and social point of view for the design of culturally sustainable projects and processes. Designers aware of the production, distribution, transformation, and consumption processes also understand food as a cultural and sustainable expression of a territory and its promotional potential in the digital communication system.

Employment prospects

Graduates in the second level course in “Product design – sustainable planning for agri-food culture” will be able to devise new concepts in various areas of agri-food culture, with the dual objective of enhancing territories and innovating the food supply chain in a sustainable key. Therefore, He is a designer able to consciously manage the aspects related to the design and development of objects, tools, services, and processes for producing economic, cultural, and environmental value in the food supply chain. He can therefore work as a designer for companies and individuals or as a freelancer in the following areas of food: presentation, tableware, transformation tools, conservation, consumption, and packaging. He can therefore work: in professional studios, manufacturing and tertiary sectors of the food sector, in the field of design, impact assessment, research, and development, and in public and private organizations that work for the promotion of cultural, social, and environmental sustainability. His knowledge will also allow him to work as a consultant in multidisciplinary teams, in public and private contexts, in the context of regional, national, and European planning for projects related to promoting and enhancing the agri-food culture of the territories in a sustainable key. Therefore, He can deal with strategic consultancy to develop innovative projects in public or private realities, design and manage experiences and events for territorial, cultural, and social promotion in the food sector, and develop independent entrepreneurial projects.