The University of Reggio Emilia , the Institute for the Future and the Future Food Institute have come together to create the Food Innovation Program , a 10-month master’s program (from March to December 2015) offered to Italian and international participants interested in developing dynamic careers in the food industry.
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The first phase of the Master’s will be theory based and will be carried out at the Tecnopolo of the University of Reggio Emilia, lead by a faculty of international acclaim including Caleb Harper, founder of the MITCityFarm Project and a strategic foresight practitioner from Institute for the Future will teach methods for systematically thinking about the future of food as well as various international opinion leaders and successful entrepreneurs who have been inspired by the “Reggio Approach” developed in Reggio Emilia, which promotes creativity and interests in learning.
The second phase of the Masters will be hands-on and will be carried out over a 5 month span in various laboratories in the Officucina, a maker space created specifically for the Food Innovation Program. This will be the phase where participants will be able to create and put to the test their innovative product or service prototypes through a series of challenges launched by partnering companies. Participants will be given the opportunity to take part in Foresight engine and hackathons that will involve the public and the business community in disruptive experiences throughout the entire period of EXPO 2015. This will be the defining period: 5 months of intense laboratory training at one of the most anticipated EXPO events where participants have the chance to become game changers and contribute to the innovation of global issues and bring about positive feedback loop to society.
5 Courses will compose the full-time program structured in 1500 hours that combine Design Thinking and Foresight Thinking, fueled by a well integrated multidisciplinary and technically advanced faculty.
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The lectures of the program will be given by renowned international Professors, Entrepreneurs, Opinion Leaders, Policy Makers and Social Entrepreneurs and the students will also experience learning by doing sessions in the Officucina. It is an exclusive maker space for food innovators. The Officucina will offer a creative learning experience for students to develop their prototypes. The first three months will be in Reggio Emilia and then in Milan during EXPO Milan 2015: feeding the planet, energy for life . A series of stimulating and dynamic workshops will be carried out in the ”Officucina”, a state of the art kitchen inspired makerspace for prototyping innovative products and services. Specifically created for the program, the Officucina is a unique space that blends culinary tools with 3D printers, laser cutters, sensors, Arduino, and more.
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Admission is open till February 6, 2015. Applicant must provide the following items:
• Curriculum Vitae
• Video
• Motivational letter
Academic requirements for course admission and relative titles (degree(s)/pre-reform; title(s)/year of graduation; title(s) of degree/masters). Graduates in technical subjects, natural sciences, health sciences, economics and jurisprudence are eligible to apply as well as graduates in humanities.Degree obtained according to the previous system DM 509/99Degree attained in compliance with DM 509/99Degree attained in compliance with DM 270/04. Title of equal value and recognized as equivalent by the Scientific Council, for the sole and limited purpose of the course. Staff currently working in companies in the sector and industry professionals may be admitted to the course as auditors, and will receive a certificate of participation but not the accreditation of the master program.
€ 7500……. Tuition fee
€ 7500……. Tuition fee (for auditors)
10 Scholarships will be awarded based on candidate assessment. Candidates must specify in their motivation description what type of scholarship they would require, specific needs and include a description themselves, their personal ambitions and entrepreneurial aspirations. Here are the following are the scholarships available:
• 5 full scholarships (7.500€)
• 5 partial scholarships covering 50% tuition (3.750 € tuition rate)
SCIENTIFIC COMMITEE
Prof. Matteo Vignoli
(Director of the Food Innovation Program)
Prof. Diego Maria Macrì
Ms. Sara Roversi
(Future Food Institute)
Mr. Francesco Bombardi
(REI – FabLab)
Mrs. Marina Gorbis
(Institute for the Future)
Mr. Nicoletta Cavazza
(UNIMORE)
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further details on FOODINNOVATIONPROGRAM.ORG