Food Design, what it is and who does it.

Name: Food Design, what it is and who does it.
Rating: 4.3 (429 reviews)

An introduction to the Food Design discipline

Created byDr. Francesca Zampollo

Last updated 1/2024

English

English [Auto],

What you'll learn

Students will achieve an understanding of Food Design and some basic information on what it means to design food and for food

Course content

1 section • 12 lectures • 34m total length

Introduction to Food Design1:30
Explore the evolving concept of food design, from plating and chef practice to packaging and carving pumpkins or watermelons, as version 2.0 redefines the discipline.
Food Product Design1:30
Explore food product design within food design, where edible items are crafted for mass production by designers with product or industrial design backgrounds, collaborating with food scientists and packaging designers.
Design For Food2:10
Design for food covers products from pots and pans to packaging and 3-D printers, highlighting collaboration between designers, chefs, and food scientists.
Design With Food4:03
Examine how design with food pushes culinary arts and edible products beyond mass production, highlighting collaborations among chefs, food scientists, and vessel design to shape the eating experience.
Food Space Design1:58
Shape food space design by integrating cooking and eating spaces, from restaurants to cinemas, cafes, and food trucks. Collaborate with chefs and bakers to design kitchen layer and dining space.
Eating Design3:46
Design the entire eating situation—from food and vessel to space, lighting, and service—and collaborate with chefs and designers to shape a cohesive, temporary dining experience.
Food Service Design4:25
Examine food service design as applying service design to food across cafes, restaurants, hospital kitchens, canteens, and food trucks, including its link to food space and domestic kitchens.
Critical Food Design1:26
Explore critical food design as a subdiscipline that raises awareness, exposes assumptions, and provokes actions about food and eating, with examples like the Southard Supper Club.
Food System Design2:19
Master food system design from product environment to feedback loops and measures of achievement. Recognize how resources, packaging, and disposal tie producers, supermarkets, and services into a larger system.
Sustainable Food Design2:35
Apply sustainable design to food, prioritizing impact across materials, production, distribution, preservation, disposal, water footprint, and energy efficiency, with Starbucks as an example of food service and food space design.
Definition of Food Design3:28
Define connection between food and design to drive innovations in products, services, and systems for food through a design process that addresses preservation, procurement, transportation, preparation, presentation, consumption, and disposal.
The Food Design Target5:02
The food design target presents a full design tool that maps person, food, vessel, and environment to shape the eating experience through all senses and social interactions.

Requirements

No previous knowledge or skills required!

Description

This course answers the question: What is Food Design?

This course will show you it is more thank you think it is! Promised.

Food Design is a vast discipline that in one sense is about 23-25 years old, since the moment when it seems the term Food Design was first coined, but in another sense this discipline is as old as human beings, because the first time we put a piece of meat on a fire we were applying innovation to food, so we were food design-ing. After that we have continued applying our creative abilities to food, and today we enjoy extremely refined dishes that result from hundreds of cooking techniques, we eat in space in zero gravity, we have functional food, we are able to preserve food’s properties for decades, etc. We have also applied innovation to everything that is outside of our plate but directly correlated to it: production, procurement, transportation, transformation, distribution, presentation, consumption, and disposal. Therefore, Food Design propositions are more than food, but are applied to any point in the food chain. These innovations would not be possible without available research on psychology, engineering, material production, sociology, sustainability, biology, chemistry, architecture, all of the Design disciplines, etc. Food Design is a discipline that does not stand on its own but is intimately intertwined with all other disciplines of human knowledge.

Find all my Food Design books here: francescazampollo dot com/books

Who this course is for:

Anyone who is curious to understand what Food Design is and what it can do