Study-unit FOOD DESIGN

Course name Design
Study-unit Code A002522
Curriculum Comune a tutti i curricula
Lecturer Giovanna Ramaccini
CFU 8
Course Regulation Coorte 2021
Supplied 2022/23
Supplied other course regulation
Type of study-unit Opzionale (Optional)
Type of learning activities Attività formativa integrata
Partition

ECONOMICS, POLICIES AND FOOD SUSTAINABILITY

Code A002524
CFU 3
Lecturer Pierluigi Milone
Lecturers
  • Pierluigi Milone
Hours
  • 27 ore - Pierluigi Milone
Learning activities Affine/integrativa
Area Attività formative affini o integrative
Sector AGR/01
Type of study-unit Opzionale (Optional)

FOOD VISUAL MERCHANDISING

Code A002523
CFU 5
Lecturer Giovanna Ramaccini
Lecturers
  • Giovanna Ramaccini
  • Paul Henry Robb
Hours
  • 27 ore - Giovanna Ramaccini
  • 18 ore - Paul Henry Robb
Learning activities Caratterizzante
Area Design e comunicazioni multimediali
Sector ICAR/16
Type of study-unit Opzionale (Optional)
Language of instruction Italian
Contents The course aims to convey the role assumed by the design of spaces destined for product display, with specific reference to food, interpreted in its multiple values, from the aesthetic to the symbolic, from the economic to the social.
Reference texts Falcinelli, R. (2014). Critica portatile al visual design: da Gutenberg ai social network. Come informano, narrano e seducono i linguaggi che ci circondano. Torino: Einaudi.

Iannilli, V. M. (2016). Visual merchandising: il senso dello spazio allestito. Bologna: Esculapio.

Mangano, D. (2014). Che cos'è il food design. Roma: Carocci.

Trevisan, M., Pegoraro, M. (2007). Retail design: progettare la shopping experience. Milano: FrancoAngeli.
Educational objectives The aim of the course is to provide students with the tools to analyse, understand and modify food display spaces, both from a material and immaterial point of view. To this end, the course aims, on the one hand, to provide students with theoretical and analytical knowledge, mainly aimed at understanding the evolution of the purposes and methods of food display in different contexts, and, on the other hand, to provide students with technical and design knowledge, mainly aimed at understanding the minimum design criteria as well as the acquisition of a critical capacity necessary for their application.
Teaching methods The course is divided into theoretical lectures and design activities.
Other information The professor will communicate with students for exam results and/or course materials via www.unistudium.unipg.it
Learning verification modality The examination includes an individual oral test focusing on the discussion of theoretical content and the presentation of design activities. These tests are aimed at checking the level of cognitive, critical and relational skills.
Extended program Acquire a knowledge of visual merchandising principles;
acquire knowledge of the criteria for the composition of the set-up space;
acquire a basic knowledge of the techniques used in product design, with particular regard to the most innovative techniques;
develop an awareness with respect to the relationship between the exhibition design and the involvement of the user, with specific reference to the sensory and emotional aspects;
develop an awareness of the potential relationship between the exhibition design and compliance with sustainability principles.