Master in Design For Food

We are pleased to invite you to the presentation of the Specializing Master in Design for Food by Politecnico di Milano / POLI.design in collaboration with Università di Parma.

• Parma – Aula K9, Polo Didattico, Vicolo Santa Maria
• May 20, 2025
• 4:00 PM – 6:00 PM
• The presentation will be held in Italian

A moment to discover the Master and its approach to designing innovative and sustainable food systems through design, food science, and humanities.

It will also be possible to attend online by registering through the link in bio and in the stories.

More info:
https://www.polidesign.net/it/formazione/business-design/master—design-for-food/

We look forward to seeing you in Parma!
.

EN 🇬🇧
The Design for Food Master workshop has officially come to an end, marking the conclusion of this semester’s classes with an exciting challenge launched by and : designing a new “Lasagna Express” format.

A complex and inspiring brief that asked us to rethink an apparent paradox: how can a deeply traditional, “slow” product like lasagna enter the world of Quick Service Restaurants?
The concepts developed explored a variety of contexts, from comfort street food to special events and international travel hubs, shaping user experiences across low-tech, high-tech, and high-fidelity approaches.
Different visions, one shared mission: bringing one of the most iconic products of Italian culinary tradition into new markets and cultural contexts around the world.

A special thanks to for guiding and supporting the students throughout the workshop activities, and to for making this collaboration possible.

IT 🇮🇹
Il workshop del Master in Design for Food si è ufficialmente concluso, segnando la fine delle lezioni di questo semestre con una sfida stimolante lanciata da Surgital e Ca’Pelletti: progettare un nuovo format “Lasagna Express”.

Un brief complesso e ispirante che ci ha chiesto di ripensare un apparente paradosso: come può un prodotto profondamente tradizionale e “slow” come la lasagna entrare nel mondo dei Quick Service Restaurant?
I concept sviluppati hanno esplorato diversi contesti, dallo street food di comfort a eventi speciali e hub di viaggio internazionali, dando forma a esperienze utente che spaziano tra approcci low-tech, high-tech e ad alta fedeltà.
Visioni diverse, una missione condivisa: portare uno dei prodotti più iconici della tradizione culinaria italiana in nuovi mercati e contesti culturali in tutto il mondo.

Un ringraziamento speciale a per aver guidato e supportato gli studenti durante le attività del workshop, e a per aver reso possibile questa collaborazione.

Designing food retail today means working across multiple layers: space, product, logistics, and user experience.

Within the “Retail and Cultural Event System” module, students explored how food environments are shaped, from cold chain to point of sale, understanding how technical, spatial, and experiential aspects intertwine.

The module concludes with a shift in perspective: from efficiency to experience, and from isolated solutions to interconnected systems.