Design, technology, and design cultures are integrated to support the development of innovative ideas. The Degree in “Food System Sustainable Design” (Class L-4) draws together different knowledge and disciplines to train professional figures expert in designing a wide range of artefacts for the food system. Thanks to a critical and conscious approach, the formation of the designer offers innovative solutions rooted within the challenges of contemporary society.
The course aims at emphasising the potential link between the culture of the design project and the food system, looking at consumption, management, production and circularity scenarios. This is happening via teaming the two universities involved in the course, the University of Parma and Politecnico di Torino. Both belong to cities interested in planning cultural and scientific initiatives for the Unesco Creative Cities Network: in 2015, Parma was nominated for the gastronomy area, while in 2016, Turin for the design sector.
The main objectives of the Degree Course are the training of designers with substantial preparation on design methods, with an ability on formulating design choices based on environmental, social and economic sustainability, and with a significant background of technical-scientific tools to advance projects.
The professional figure that this Degree prepares can fully and systemically address the needs of the production world in designing new products, processes and systems with a view to economic, environmental and social sustainability. Within the training course, the pivotal focus is on the food system, including food products and the whole industrial, economic and social ecosystem: elaboration, production, transformation, distribution, market placement and consumption.
The Course provides an all-around experience. The training program is structured as follows:
- 1st year at the University of Parma
- 2nd year at the Polytechnic of Turin
- 3rd year: 2 distinct curricula (curriculum 1: "Design for industry and food product" at the University of Parma; curriculum 2: "Design for the social and environmental sustainability of the food system" at the Politecnico di Torino).
The course foresees methods of carrying out frontal teaching divided into "studios" in which teaching modules resemble single scientific-disciplinary foci. The workshops are of a design nature: students, after foundational theories, students are practising by developing a project. The proposed pedagogy is based on "learning by doing".