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WINE & System Design



The Higher Education Course in WINE & System Design aims to train, in terms of content and method, a new generation of professionals capable of managing complex design processes in the food farming chain.

The educational goal is to provide knowledge, methods and tools to coordinate and manage processes and complex innovation projects that involve more players in the wine industry. At the end of the course the student will have acquired cultural, creative, design and process knowledge, to transforme ideas and visions into concrete systemic and successful projects.




Anna Consolati Didactive Coordinator


Didactic Plan

Basic course
The course will consist of 120 hours of theoretical course, delivered in e-learning and a project work with four hours of distance coaching. The project work, to be managed independently, will be based on a brief proposed by the Direction or on a topic chosen by the candidate (also connected to an in progress professional activity) and will have as its purpose the development of a systemic innovation project for the wine and agri-food industries.
The Final Project may be presented to the Direction of the course in the presence or remotely (using Skype).

Students who complete the Basic Course described above may enroll in the design workshop (40 hours each) proposed during the year and developed in collaboration with companies, institutions, professionals and partners.
The following are the starting dates of the two Basic Courses and Workshop.
N.B. The participants of the basic course can choose to attend either the Workshop I and Workshop II. Instead those who decide to enroll in the Basic Course II  may necessarily choose to attend the Workshop II.

Didactic Modules

The theoretical training modules, delivered via e-learning, will cover the following thematic areas:

Knowledge: the wine industry, the supply chain and the product system

  • the current economic climate and future scenarios
  • social and environmental innovation as a new element of planning for the wine industry
  • the tradition of wine, including culture, perception and rites
  • comsumer behaviour and trends and the marketing of wine
    wine within emerging markets and new business opportunities
  • fairs and events
  • case studies and best practices
  • the new professions and scenarios for new entrepreneurships within the wine industry

Design methods for the agri-food supply chain

  • the strategic approach of design: the product system (the ensemble of product-communication-service) wine economies: the marketing point of view
  • the brand of regional systems to promote and communicate the production area
  • the design process: from design thinking to customer-user centred design
  • design management for the wine industry
  • networking on a local and global scale

Tools to analyse, plan and communicate
The course addresses in detail the spaces and places of production, processing and consumption of wine including accessories, objects, exhibition media, information and communication. It includes:

  • storytelling and narrative tools
  • territory analysis, stakeholders and genius loci
  • co-design tools for creating local and global networks
  • designing distribution formats
  • catering and hospitality establishments as spaces for designing experiences for wine
  • social media as a tool for analysis and communication
  • how to stage the product, from packaging to display

The theoretical modules will be disbursed in the form of e-learning. This mode requires that each student has the opportunity to access a restricted area of the e-learning platform of the course, where you can view the contents of individual classes, see the extra contributions and complete the tests or exercises.
Each learning module includes an evaluation by a test that will be considered passed with a minimum rating of 60/100.
In addition to the Basic course the board of the course will organize one or more optional workshops. The workshops are intensive practical sessions lasting two weeks with mandatory attendance.
The daily commitment will vary from 6 to 8 hours.
As part of the planning workshops will be offered to participants in a project theme chosen by the board of the course in cooperation with partners and sponsors and conducted with the support of experts and designers.

Title Released

At the end of the Basic Course will be awarded a Certificate of Attendance and Open Badge at the International Course of Advanced Training in WINE & System Design.



The course is designed for professionals, entrepreneurs, startuppers, consultants, technicians, industry operators and enthusiasts who are interested in exploring how the project can serve the entire wine industry and its territories.

The Higher Education Course in WINE & System Design is aimed at professionals, entrepreneurs, startuppers, industry operators and food & wine enthusiasts who want to:

  • understand all planning opportunities within the wine industry;
  • experiment with a typical approach of design thinking in all possible areas of innovation within the wine industry.


The fee to the Basic Course is € 1.650,00 + VAT (22%).
The participation fee for the Workshop is € 500,00 + VAT (22%).
Enrollment in the workshops and the payment of the participation fee will be formalized after receiving the program.
Registration for the second workshop to be entitled to a reduction of € 100,00.

Partial exempionts:
Partial exempionts of 50% are provided on the fee for the second employy who enrolls in the same Course.

Early bird:
The following facilities are available for the students residing in Italy and abroad:

– For the first 10 students interested in following the Basic Course (E-Learning Modules + Project Work) the fee will be € 1.500,00 + VAT (instead of 1650 + VAT)
(With regularization and payment of the registration fee by April 28th, 2017)
– For the first 10 students interested in following the Basic Course Plus (Basic Course + Workshop 1^ or Workshop 2^) the  fee will be of € 1.900,00 + VAT (instead of 2150 + VAT)
(With regularization and payment of the registration fee by April 28th, 2017)

Such partial exemptions are assignable only to students who request by e-mail at
The allocation of such partial reductions will be in chronological order of receipt of the application date, up to the available places.


Current edition


Anna Consolati Didactive Coordinator