FOOD DESIGN FOOD DESIGN FOOD DESIGN FOOD DESIGN FOOD DESIGN FOOD DESIGN FOOD DESIGN FOOD DESIGN
︎︎︎ FREE WEBINAR
INTRODUCTION TO FOOD DESIGN
Professor: Ivan Merino & Nacho de Juan Creix
Place: (On-site) PLAT Institute
MARCH 2024
Dates: Day 1: Saturday 16 of March
Day 2: Wednesday 20 of MarchDay 3: Friday 22 of March
Day 1: (11:00h to 19:00h) Presential.
Day 2: (16:00h to 20:00h) Online.
Day 3: (15:30h to 19:30h) Presential.
The course was created to train designers and chefs in food design, an interdisciplinary field that is currently trending in the gastronomic world.
Created to train designers and chefs in Food Design, an interdisciplinary field that combines design methodology and creativity to develop new concepts for gastronomy.
The course will present the basic principles of Food Design, including its definition and what falls outside its scope. It will cover design processes, formalization, and historical references to pioneers in the field. The course will also explore the evolution of Food Design, current trends, and prominent figures in the industry.
The course Introduction to Food Design will require students to analyze a real product, examining its content, form, and evolution. Using the methodology of the Food Designer, students will then create a new product. This course emphasizes the importance of objective analysis and logical structure in food design.
Goals
Create disruptive products in food design.
Learn what food design is and its methodology.
Analyze and learn from different food design projects.
Reflect and develop new ways of working in the food sector.
Learn what food design is and its methodology.
Analyze and learn from different food design projects.
Reflect and develop new ways of working in the food sector.
Methodology
After reviewing and educating the students with the necessary knowledge to apply to a project, a briefing or assignment will be launched. Based on this briefing, the students will conduct further research on the product or sector and formalize several creative proposals through sketching. At the end of the brainstorming phase, the final proposal will be selected and developed.
Target students
Designers
Chefs
People interested in the Foodie world.
People who are passionate about cooking.
Artists interested in the gastronomic world.
Chefs
People interested in the Foodie world.
People who are passionate about cooking.
Artists interested in the gastronomic world.
TASTE / AROMA / ODOR / TEMPERATURE / SOUND / DUNCTIONAL / ERGONOMIC / NUTRITIONAL / USABILITY ASPECTS / TASTE / AROMA / ODOR / TEMPERATURE / SOUND / DUNCTIONAL / ERGONOMIC / NUTRITIONAL / USABILITY ASPECTS /
(material included)