PreGel sponsors the 4th course of 'Food Experience Design'

The fourth higher education course in “Food Experience Design – Design for the Innovation of Pizzeria Interiors” has recently concluded at POLI.design, Milan Polytechnic Consortium. This was the first course for architects and designers to be targeted at this sizeable sector of the restaurant industry, where new design styles, spaces with new functions and innovative propositions for consumers are establishing themselves (www.foodexperiencedesign.it).

The 36 selected designers who participated in the course presented six new design projects at the Triennale in Milan, reworking an eminent New York pizzeria and restaurant in terms of its design, interior and commercial proposition. Their projects were presented to an audience of academics, journalists and representatives of the Academic Sponsors PreGel and Agugiaro & Figna.

Split into six groups, the participants developed six design solutions, in line with the recommendations of the two Sponsors, Agugiaro & Figna Molini, a leading flour manufacturer for the pizzeria industry with its “Le 5 Stagioni” line of flour, and PreGel, the world’s leading manufacturer of Italian ice cream products. Within the framework of an innovative commercial proposition, the concepts that were developed tie in with and complement pizza and ice cream consumption, in accordance with changing consumer tastes and new consumer behaviour.

As well as studying international trends, the projects also focused on promoting the raw materials, their quality and their Italian identity to the US public, through innovation and design. All the concepts were also supported by the creation of a coordinated image for the designed premises, in the form of merchandising, packaging, menus and staff uniforms.

The concepts can be seen at www.foodexperiencedesign.it under the heading “Projects”.