| Current Status: Terminato | |||
| Course Type: Master | Level: 1 | ||
| Available Financing: | |||
| Tuition: | Duration y/mm: | 0/16 | |
| Places Available: | Credits: | 120 ECTS | |
| Application Deadline: | 10/11/2015 | Admissions: | |
| Start Date: | 10/11/2015 | End Date: | 20/02/2017 |
Description
In recent years, the attention given to food and the issues related to it has increased a lot, often losing sight of the design aspects related to the various spheres around which revolves the food favouring only the edible result.
Spaces, objects, behaviours and communications are, however, the substrate on which the whole life cycle of the food develops and it is only through careful design ethics and aesthetics of these elements that the edible side of food acquires a symbolic value, as spokesman of a series of cultural aspects, and a real value, since lowered into the daily life of each of us.
In a time when food becomes a real holistic experience and, as such, involves spaces and objects besides food and drinks, the designer becomes a figure of reference and a privileged interlocutor able to manage and mediate the dialogue between the different actors involved.
Building on the tools for cooking, going to the objects of the table, to get to the domestic space with its furniture and end up in an urban dimension, the Master investigates all components involved in the life cycle of the food, in order to understand its meaning and value.
Objectives
The objective of the master program is to train designers who work in the world of food & beverage responding to needs cut across multiple disciplines, but with a very clear appetite. Through a design thinking approach, it is given knowledge of marketing, communication, management and anthropology, materials needed to develop projects in a strategic and accomplished way. In this way each designer becomes a figure of reference for professional firms, companies and institutions operating in the food world and seeking innovation in this area.
A path from the particular to the general, weaving through a transversal approach the worlds of product, interior and graphic design to anthropological and strategic, trains professionals heterogeneous, each geared to a particular theme, but able to tackle the "project food" in an integral and integrated way.
To traditional lessons of practical and theoretical character, come alongside workshops, lectures, seminars and visits to companies and institutions.
In addition to the conscience of the economics of the project, IAAD students must acquire the ability to do marketing of themselves - essential to present and understand their work and their skills. During the course, great importance is given to presentations and then design contest, students are encouraged to make presentations of their work and supported the participation in national and international contests: the projects must not only meet the designers, but they must be able to be appreciated and understood by juries of experts and the public.
Contents
Structure of the Master Progamme
The Master Programme From food to design - Designing everything abot food is a full time course lasting 16 months divided into 2 modules:
• Preliminary Module
• Master Module
Preliminary Module (60 ECTS credits)
Language: English
Framework: full time course (active lectures, laboratories and individual studying) with compulsory attendance classes Monday through Friday (some lectures and external didactic activities may take place on Saturday).
Objectives: the key objective of the module is to introduce actors, dynamics and instruments involved in the planning of cities and the design elements for the transformation of public space.
Master Module (60 ECTS credits)
Language: English
Framework: full time course (active lectures, laboratories and individual studying) with compulsory attendance classes Monday through Friday (certain lectures and external didactic activities may take place on Saturday).
Objectives: The Master module focuses on the application of skills acquired in Module Preliminary depending on the configuration in the various fields of urban design.
Scholarships
IAAD offers 5 scholarships to be assigned to candidates according to curriculum and portfolio evaluation.
The available scholarships are:
- 1 worth 100% the tuition fee
- 2 worth 50% the tuition fee
- 2 worth 20% the tuition fee
Scholarships will be assigned to the top 5 students in the Preliminary application ranking, and will be confirmed for the Master module prior the passing of all Preliminary exams with a minimum 27/30 average. Scholarships will be awarded with merit criteria from a board selected from the Direction and from the Coordinator of the "Communication Design" department.
Requirements
Preliminary module
Preliminary can be accessed by graduates and postgraduates in Architecture, Design. The course is also geared to welcome young professionals coming form marketing, commerce, communication fields, who desire to specialize in the world of design for food.
Admission depends on the evaluation of the candidacy, which will have to be presented thorough a cover letter, curriculum vitae and portfolio. IAAD reserves the right to ask the candidate, when deemed necessary, an additional interview at the head office or via Skype.
Master module
Admission to Master from Preliminary depends on the positive result of the exams undertaken during Preliminary. Access to Master is possible only with the authorization of the Coordinator based on the evaluation of academic titles, professional curriculum and portfolio.
Video
IAAD - Master course From Food to Design
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