Food Design

According to Maslow’s theory, eating is a primary physiological need. Education, culture, and customs have embraced this need and integrated it into a certain art of living. This art engages all our senses, reflects its time, and creates a space for meeting and sharing. Chewing and swallowing food solely to nourish oneself is no longer enough: these acts now generate creative, sociological, and philosophical questions. What if we approached the issue of food through the lens of design?

The Executive Master Food Design takes a cross-disciplinary view on the topics of Food, Nutrition, and the Food Industry. It is conceived as a laboratory of experimentation and reflection, bringing together the knowledge and expertise of various specialists in the food sector: designers, artists, scientists, food stylists, chefs, theorists, artisans, and more.

For one year, these experts guide students through the realm of food to teach them its uses, meanings, codes, necessities, and uncertainties — so they can redraw its boundaries and anticipate its evolution. The program covers a wide range of subjects, all linked to food. Students are encouraged to observe, analyze, listen, write, speak, taste, create, and think about food.

This Executive Master, aimed at motivated and autonomous individuals, offers a program of theoretical courses, meetings, visits, workshops, and internships that nourish studio practices from idea to realization — whether that be a work of art, a meal, a product, a service, etc.

The Executive Master Food Design aims to train future professionals active in the field of food. Its goal is to enable each student to develop a personal vision, discourse, and universe concerning food and nutrition, providing them the means to evolve later in their own field or to create a new, rapidly evolving profession.

Want more info? Visit us during the open house on March 28 and 29, 2025, at the Royal Academy of Fine Arts Brussels or contact us by email at lauriane.depaoli@arba-esa.be

The Executive Master Food Design at the Royal Academy of Fine Arts of Brussels (ArBA-Esa) offers a creative and innovative training program. It includes the study of food design theories, practical workshops, design techniques applied to food, and collaborative projects with professionals. Students participate in an internship and benefit from numerous networking opportunities. The program emphasizes sustainability, innovation, and interdisciplinarity, preparing graduates to transform the food sector.

The program is divided into six main modules, each composed of theoretical courses, workshops, visits, and meetings. Module 7 consists of a one-month professional internship.

1. Introduction to Food and Food Design

• History and evolution of Food Design
• History of art and food
• Herbalism and wild plants
• Sommellerie: wines, winemaking, and new non-alcoholic alternatives
• Current actors and trends

2. Techniques and Creative Processes

• Savory and sweet culinary techniques for food product design
• Culinary creation process: how to conceive a table, menu, or food item
• New foods, legislation, and practical aspects

3. Design and Communication

• Principles of digital communication and practical case studies
• Graphic design applied to the restaurant sector
• Food photography and styling
• Branding and storytelling

4. Sustainability, Ethics, and Circular Economy

• Principles of food sustainability
• Circular economy in food design
• Design of sustainable products and services

5. Experimentation and Prototyping

• Designing gastronomic experiences with dedicated scenography
• Design of utensils and containers
• Culinary prototyping

6. Project Management and Entrepreneurship

• Project management in Food Design
• Introduction to entrepreneurial skills
• Case studies and real projects

7. Professional Internship

For more information, visit www.masterfooddesign.be

L’Executive Master Food Design lance l’agenda des cours libres. Des cours à suivre en élève libre et de manière ponctuelle. Différents temps forts pendant l’année, réservés à des disciplines variées.

Histoire de l’art et de l’alimentation, cycle de 3 conférences.

Encadré par Geneviève Lacroix, historienne

Le 14 octobre, de 10h à 12h : Le pain, le vin, la bière et le fromafe : les produits monastiques, l’alimentation conventuelle et les produits du terroir.

Le 4 novembre, de 10h à 12h : Agriculture : être paysan et deveni agriculteur, de la révolution agricole noélithique à la PAC et ses dérives.

Le 6 décembre, de 10h à 12h : Les gourmandises des fêtes traditionnelles de fin d’année : histoire et anthopologie des fêtes au fil du calendrier agricole.

Herboristerie et plantes sauvages, workshop de 4 matinées.

Encadré par Charlotte Staber, herboriste

Du 21 au 24 octobre, de 10h 13h : Le workshop propose une immersion complète autour des herbes sauvages, de leurs propriétés gustatives et curatives, et de leurs multiples usages en cuisine.

Stylisme culinaire, workshop d’une semaine.

Encadré par Laurie Greco, styliste culinaire et Maurine Toussaint, photographe

Du 12 au 16 janvier, de 9h à 17h : Cet atelier est consacré à l’art du stylisme culinaire. Il propose d’apprendre à construire une scène visuelle autour d’un plat, et à créer une atmosphère où authenticité et esthétisme dialoguent.

Plus d'informations sur www.masterfoodesign.be

Groupes limités à 15 personnes. Pour qui ? Pro ou passionné.e, pas de pré-requis.

Adresse : Académie royale des Beaux-Arts, 144 rue du Midi, 1000 Bruxelles.

Les conférences et workshops se déroulent en audience partagée : les sessions seront suivies en commun avec les participant.es inscrit.es au cursus annuel. Inscriptions et informations complémentaires : lauriane.depaoli@arba-esa.be

The program’s objectives aim to prepare students not only to be innovators and strategists in the field of Food Design but also artists capable of creating sensory and aesthetic food experiences that leave a lasting impression and inspire change in the contemporary food industry.

The Master’s in Food Design is a new discipline that trains future professionals to create and manage design projects for the food industry and related sectors such as gastronomy and culinary arts. Students will become true food designers, with core skills in research, analysis, creativity, development, innovation, as well as communication focused on food and edible materials.

After completing the Executive Master Food Design, participants will be ready to build new careers, notably as:

• Food project designers
• Project managers in the food sector
• Culinary design creators
• Culinary event planners
• Facilitators in sustainable food systems
• Designers of food experiences
• Entrepreneurs in the food industry

The Executive Master Food Design is a full-time continuing education program that supports students toward obtaining a professionally oriented certificate, which is not recognized by the French Community of Belgium. Enrollment in the program does not confer student status in Belgium.

The Executive Master is open to students holding a Bac +3 level degree as well as professionals with several years of experience in culinary arts, design, or related fields such as marketing, communication, the arts, or any domain connected to food and/or design.

Please note that a good level of French is required to follow the program. Admission is based on the review of your application by the teaching team. An interview, either in person or online, is also scheduled before final admission.

Applications are accepted from March 28 until June 30, 2025, for the 2025-2026 academic year. If the maximum number of applications is not reached by June 30, dossiers will be accepted until August 30.

The smooth running of such an Executive Master depends on a small group of highly motivated students.

We select a maximum of 20 students per academic year.

Your application must include:

• The completed registration form, copies of your diplomas with course descriptions
• Your CV
• A motivation letter
• A statement of intent outlining your ambitions and goals for the year
• A portfolio (not mandatory for candidates without prior training)

Please send your application by email to lauriane.depaoli@arba-esa.be

Coordinator: Lauriane De Paoli

Applications are accepted from March 28 until June 15, 2025, for the 2025-2026 academic year. As places are limited, only 20 complete applications will be accepted. A reserve list of 5 candidates will be formed.

Registration form link
Applications are accepted from March 28 until June 30, 2025, for the 2025-2026 academic year. As places are limited, only 20 complete applications will be accepted. A reserve list of 5 candidates will be formed.

The registration fee, payable after the approval of applications by the teaching team, is set at 5,900 euros (subject to change).

Payment of the registration fee must be made by bank transfer.

Checks and cash are not accepted.

Contact : 

Lauriane De Paoli
+32 478 67 30 76
lauriane.depaoli@arba-esa.be

The Executive Master Food Design establishes exceptional partnerships each year with renowned institutions and brands such as Maison Dandoy, Fooding, Gel Dansaert, and the be.cheffe competition (Fédération Horeca Brussels).

Would you like to become a partner? Contact us by email at lauriane.depaoli@arba-esa.be

L'Executive Master Food Design ouvre régulièrement son agenda des cours libres. Des cours à suivre en élève libre et de manière ponctuelle. Différents temps forts pendant l’année, réservés à des disciplines variées : 

Histoire de l’art et de l’alimentation, encadré par Geneviève Lacroix, historienne. 

Herboristerie et plantes sauvages, encadré par Charlotte Staber, herboriste.

Stylisme et photographie culinaire, encadré par Laurie Greco, styliste culinaire et Maurine Toussaint, photographe.

Nos prochaines dates de cours libres : cycle de 3 conférences consacrées à l’histoire de l’art et de l’alimentation. Ces rencontres offrent un espace de réflexion critique sur les liens entre pratiques artistiques, culture alimentaire et enjeux socio-politiques contemporains.

Le 3 février, de 10h à 12h -  L’Eat Art : Peut-on transformer la nourriture en œuvre sans la trahir ?

Le 3 mars, de 10h à 12h - Femmes et cuisine : une histoire politique.

Le 7 avril, de 10h à 12h - Plantes comestibles, plantes maudites.

Le cycle est encadré par Geneviève Lacroix, historienne, et s’adresse aux professionnel·les comme aux passionné·es, sans pré-requis.

Plus d'informations sur www.masterfoodesign.be et via notre compte instagram.

Groupes limités à 15 personnes. Pour qui ? Pro ou passionné.e, pas de pré-requis.

Adresse : Académie royale des Beaux-Arts, 144 rue du Midi, 1000 Bruxelles.

Les conférences et workshops se déroulent en audience partagée : les sessions seront suivies en commun avec les participant.es inscrit.es au cursus annuel. Inscriptions et informations complémentaires : lauriane.depaoli@arba-esa.be

L’Executive Master Food Design vous ouvre des portes pour votre avenir professionnel. 

Envie de vous lancer dans l’aventure de la restauration ? Ou simplement de découvrir de nouveaux moyens d’expression à travers le Food Design ?

Suivez les traces de nos alumni  et inscrivez-vous à l’Executive Master Food Design.