Master in Design For Food

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.

One of the key takeaways from last week’s Career Coaching Lab was simple yet powerful: people don’t remember words, they remember stories.

During the mock interviews, students worked on communicating themselves as a brand, transforming experiences into concrete examples rather than abstract skills.
Because a good interview is not about listing achievements.
It’s about making them memorable.

Over the past two days, our students explored the legal frameworks that shape how food is produced, protected, and communicated globally. Led by Michele Fino, Full Professor of Roman Law and Fundamentals of European Law at the University of Gastronomic Sciences, the module offered a deep dive into European and international food legislation — from novel foods and geographical indications to food labelling and trade rules.

By addressing timely issues such as nutritional labelling systems, health-related information, and the protection of food as both cultural heritage and economic value, this module provided students with essential tools to navigate the complex legal landscape behind quality food products.