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
For personal and professional growth. Covers communication, leadership quotient, digital profile and many more
Coordination with other department for engineering projects, Input & Output Required Details with other department.
Learn Just a few Tricks to Stop Procrastinating and Start Breaking Through Barriers to Achieve Successes Anywhere
In this short course I use 2 problems to illustrate Polya's 4-step problem solving method.
Hi there! I am a Food Design researcher, consultant, teacher, and keen public speaker. I am the founder of the Online School of Food Design© where I teach online courses on Food Design and Food Design Thinking. I am the founding editor of the International Journal of Food Design, the first and only academic journal of Food Design, and I am the founder of the International Food Design Society. I have organized the first, second, and third International Conferences on Food Design, and I have taught Food Design and Design Theory at London Metropolitan University and Auckland University of Technology. I have a Ph.D. in Design Theory applied to Food Design, and I have spent the last eight years developing the Food Design Thinking methodology, as a food-specific branch of Design Thinking.
