Food Design
With the dual objective of enhancing the territories of origin and at the same time innovating the supply chain by making it more sustainable, design intervenes by imagining new concepts in all areas: innovative production systems, food form and presentation, sustainable packaging and communication systems, preparation tools, spaces and formats where food is consumed and distributed. A systemic approach to Food Design makes it possible to train professionals in the fields of Product and Interior Design capable of innovating a leading sector for the economy and international positioning of our country.
Agroma
Hub for the promotion of the agri-food chain in the Roman territory.
Nocina
Food format and sustainable packaging.
Venchi
Pop up store for Venchi
Otrivio
Food concept for the promotion of typical Castelli Romani products.
Project from the courses of
