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MDes New Eating Habits / Food Design

  • // Initial Education
  • // Program taught in French
  • // Nantes (France)

A postgraduate program in two years specialized in Food Design, a single master’s degree in design

This program is only open to students who validate their undergraduate studies at L’École de design.

Delphine Bagnol / Wow / Posicles that increase the youth’s water intake during parties

Within the MDes Food Design, designers explore and project future scenarios for food industry. They work in multidisciplinary teams, imagine new concepts and give shape to tomorrow’s food while meeting sanitation, social and environmental issues.

Main themes

  • Food and new technologie
  • Healthy food
  • Protein transition (from meat to other sources of protein)

Curriculum

The MDes programs, established over two years, are organized in four semesters validated by 30 ECTS each. A consequent and increasing personal working time is expected for each module.

Semester 1
Students spend this semester abroad, either in academic exchange or internship as a junior designer (13 weeks minimum).

The objective of this semester for students studying at a partner school is to discover other teaching methods, other tools and approaches of the design project.
For students in internship, the goal is to highlight and expand professional knowledge in the context of another culture.

Semester 2
During this semester, students learn how to manage complex design projects, deepen their knowledge of the economic, social and cultural aspects of the field covered in their program, build and apply a methodology and support their end-of-term project. studies, the subject of which they themselves define.

Teaching, delivered in the form of projects in partnership with industry, workshops, lectures, conferences and professional meetings includes the following compulsory credits:
• Design and complexity project
• Workshop to define the end of studies project
• Prospective design project
• Seminar methodologies
• Innovation seminar
• Intellectual property
• Seminar specific to the theme of the program
• Introduction to research workshop
• Professionalisation / lab
• Contests
• TOEIC preparation
• Preparation for the end of studies project, complementary seminar
• Memory preparation workshop

Semester 3
Continuation and finalization of the end-of-studies project summarizing all the professional skills acquired. It can be conducted in collaboration with a company and / or research laboratory of a partner university. This personal end-of-studies project must be related to the program in which students are enrolled.
Supervision is ensured in the form of workshops under the direction of a referent designer, to which punctual speakers are associated. Writing a thesis in the theme of the project.

Courses:
• Initiation to law
• introduction to management
• End of studies project workshop
• Memory Workshop
• Professionalization & lab
• Competitions

Semester 4
The study program ends with a minimum of sixteen weeks (and a maximum of six months) internship within a company, in France or abroad.
Trainees work as junior designers and support all or part of a project.
The student must demonstrate his ability to integrate into a team, manage a project and develop all the sequences of the project for its smooth running. It allows the student to articulate all of his studies with what will be his first professional experience.
Depending on the professional project of the student, this internship can also take place within a company that the student will create, or even within a research laboratory.

> The New Eating Design Lab

The New Eating Design Lab focuses on a very recent speciality : Food Design, including the food itself and its anthropological approach.

Public health challenges, as well as high geopolitical and environmental stakes, are leading to an evolution in contemporary eating habits. Food Design seeks to reconcile well-being, pleasure and appeal with these issues and cultural requirements. New uses, increasingly diverse food systems and new distribution systems will also be taken into account.

Within this program, designers explore innovation projetcs and new concepts. They work in multidisciplinary teams, imagine new concepts and give shape to tomorrow’s food while meeting sanitation, social and environmental issues. They also imagine new ways of consumption, including production, distribution, preparation and tasting, new services related to distribution and packaging, and the integration of technical innovations.

Areas of application
Food culture, local product, tourism
Food transformation and preparation
Packaging
Distribution systems

This program is taught in French.

Admission requirements

> Academic requirements

This program is only open to students who validate their undergraduate studies at L’École de design.

> Tuition fees

Tuition fees 2019 : 7 700 € per year.

Double degree

During their fifth year students can prepare a double degree to improve certain skills.

This program taught by the partner institutions is taught in French. A minimum level of CEFR B2 is recommended to be able to follow the courses.

 

Teaching staff

Head of program
Dolly Daou, Director of the New Eating Habits Design Lab.

Educational coordinator
Aude Chaigneau-Messager

Job prospects and further education

> Areas of application

  • Food transformation and preparation
  • Packaging and food outlets
  • Distribution
  • Branding and communication

> Master’s degree in design

As all our master programs, this one leads you to the Master’s degree in design, certified by the French Ministry of Higher Education and Research and registered in the Registre National des Certifications Professionnelles (the French directory for vocational qualifications or RNCP) as a Level I Master’s degree.

To know more about this diplome, check out the Our degrees page.

Partners

Industries
Appolia, Brioche Pasquier, Brossard Savane, Carrefour, Charal, Cryolog, Elle et Vire, Eurial-Soignon, Fleury Michon, La Boulangère, Monbana, Panzani, Seb-Tefal, Sodebo, Système U, Terraillon, Tipiak

Competitiveness clusters
Accelerise - French Food Tech, Cap-Aliment - Food for Tomorrow, Ligépack, Nova Child,Valorial, Vitagora

Educational institutions
ADRIA Normandie Technical Food Industry, Institute, Oniris (National Veterinary School), University of Nantes, ID4Food-regional platform for food innovation ESA, Oniris, Université de Nantes, Audencia et L’École de design)

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