cod. 1011041

Academic year 2024/25
2° year of course - Second semester
Academic discipline
Fisica tecnica ambientale (ING-IND/11)
A scelta dello studente
Type of training activity
Student's choice
30 hours
of face-to-face activities
3 credits
course unit

Integrated course unit module: FOOD SPACE DESIGN

Learning objectives

Knowing how to identify, analyze and solve design problems using up-to-date methods, techniques and tools.

Knowing how to describe and interpret the context's problems to prepare appropriate and relevant design strategies and solutions.

More specifically:
Knowing how to develop a correct proposal according to needs and performances required, construction feasibility, and the contextualization of the proposal in the spaces chosen.
Developing design autonomy.
Being able to integrate furnishing solutions with those related to Lighting Design and Soundscape Design and, in this way, make the project proposal complete.


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Course unit content

The course develops knowledge related to the characteristics of the environmental conditions of exposure, with particular reference to the aspects of light and sound. The lessons will define the parameters and the dimensions for the design of the lighting, acoustic and environmental comfort; the course will provide the tools for the evaluation of photometric performance, the acoustics of materials, and the mastery of the manufactured components used in exhibiting, with particular attention to artificial lighting systems. Moreover, the course will introduce the mathematical and computational software used to simulate the results related to the light design project as an essential element for the use and enhancement of the object of the exhibition. The course will pay particular attention to the solutions based on reducing energy consumption and using innovative technologies.

In particular, the course provides students with a broad knowledge base on the following topics:
- the lighting and acoustic design requirements (4 hours);
- the technical standard (3 hours);
- components of lighting systems, sound systems and acoustic materials (4 hours);
- the graphic representation of the lighting and acoustic project - software for simulation (4 hours);
A design assignment will complement the methodological-cultural introduction. The design exercise intends to encourage students to measure themselves with concrete aspects of the design of food spaces (15 hours).

Full programme

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- Forcolini G., Lighting - Lampade, apparecchi, impianti, progettazione per ambienti interni ed esterni, HOEPLI, Milan 2004
- Frascarolo M., Manuale di progettazione illuminotecnica, Mancosu Editore, 2010.
- R. Spagnolo, Acustica: Fondamenti e applicazioni, UTET, 2015
- P. D’Antonio and T. J. Cox, Acoustic absorbers and diffusers theory, design and application, Spon Press, New York, 2004
- J. Kang and B. Schulte-Fortkamp, Soundscape and the Built Environment, CRC Press, 2017.
A summary of the covered topics and a copy of the slides used during the lessons will be available on the teaching portal. The teacher will provide other more specific bibliographical indications during class.

Teaching methods

The Laboratory intends to address the following topics through lessons and exercises:
- principles of environmental technical physics: light and sound in food space design
- materials and finishes
- light and colour
- active and passive solutions for soundscape design (e.g. use of sound reproduction systems, natural sounds, etc. )

The Laboratory will investigate in particular:
- environmental, performance and performance analysis;
- the comfort of the public concerning the built and the food products;
- knowledge of materials and their applications in the field;
- the integration of the spatial design project with the lighting project;
- the integration of the spatial design project with the sound project.

A design assignment will complement the methodological-cultural introduction. The design exercise intends to encourage students to measure themselves with concrete aspects of the design of food spaces (15 hours).
As for the project assignment, the students will be asked to respond to a design brief aroused from the relationship with companies and entities operating in the sectors of interest. The students will work on the assignment in groups, alternating lessons, reviews and field visits.

Assessment methods and criteria

The final mark of the Laboratory of Food Space Design is the average of the exams of the two courses, INTERIOR DESIGN FOR FOOD SPACES and LIGHT, SOUND AND CLIMATE FOR FOOD SPACES. The exams will consist of an oral presentation, a discussion of the design exercise and its final elaborations, and questions that ascertain knowledge and understanding of the theoretical contents.
The Laboratory requires assiduous attendance, considering the final grade will be expressed with a single examination. For the different phases of the project development, the activities carried out will be monitored through moments of public presentation in the classroom and the submission of materials reviewed by the teachers during seminars.
The assessment of these moments will contribute to the final mark. As mentioned, the final grade will also take into account the evaluation of the final project's representation material (tables in format A2 and A1, supplementary books with comments on the tables, and technical reports) presented and discussed at the exam. Students, organized in groups, carry out Laboratory activities. Still, the evaluation for each student is individual (expressed with a single vote), and it will consider the student's participation in teaching and reviews of the project. These will be organized to complement the lessons according to a specific calendar (which will be communicated to the students). Also, other elements that determine the individual evaluation of each student are the intermediate assessments (written, oral, graphic) and the evaluation of the oral presentation of each group to the examination committee with the discussion of the final project, the individual participation in this work, the knowledge acquired through the lessons. The maximum grade is 30 cum Laude.

Other information

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