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.