>> APPLICATIONS OPEN <<

Applications for the 3rd Edition open until 15 July (Benefit from 10% discount in the tuition fee)

The applications for the 3rd edition of the Masters in Food Design are open until 15 July. If you apply now you will have a benefit of 10% discount in the tuition fee of the 1st year. Link for applications here.

Cátia Rodrigues, student of the Master in Food Design, is a finalist in the 1st FORK Challenge 2022

The project Re.lem.brar – Ao Sabor dos Tempos recalls the role that food has in our lives through the extensive study of edible species in extinction in Portugal. “How can we bring forgotten Portuguese ingredients back to table? How might we help consumers to be more aware of forgotten Portuguese foods, to avoid loss of food knowledge and create a more sustainable and local diet?” These are some of the questions posed by the project that will be presented again in July 2022 after the gastronomic experience: Re.lem.brar, a repast with forgotten ingredients from Portugal.

Students of the Masters in Food Design participate in Barcelona Design Week 22′

MASTER’S STUDENTS IN FOOD DESIGN PARTICIPATE IN BARCELONA DESIGN WEEK FROM JUNE 2nd TO 22nd
Students of the Masters in Food Design will present their projects together with two other schools ELISAVA and L’École de Design de Nantes as part of the challenge proposed by the non-profit organization The Fork Organization (Food Design for Opportunities, Research and Knowledge).

Students of the Masters in Food Design visit the Cockburn’s Caves in OPorto

As part of the Food Cultures discipline, the Master’s students visited the Instituto do Vinhos do Douro e Porto, Cockburn’s cellars and the World of Wine (WOW) in Porto. The visit allowed the students to understand the production and commercialization of Port wine as part of the identity of the gastronomic culture in Portugal.

MASTER IN FOOD DESIGN AT “MEDITERRANEAN DIET DESIGN CHALLENGE”

Some of the 2nd year students of the Master in Food Design and their teachers were invited to participate in the “Challenge Bootcamp in Paideia Campus” project. The invitation to this bootcamp in southern Italy – in Pollica, where the Mediterranean Diet was born – came from the Future Food Institute and the non-profit organization F.O.R.K and aims to revitalize the museum in the region through co-creation processes. Students from ELISAVA in Barcelona and ISIA Roma Design in Italy also participated in this bootcamp that takes place between the 20th and 26th of March and whose results will be presented during the 3rd International Conference on Food Design and Food Studies, Experiencing and Envisioning Food: Designing for Change.

3rd Edition January 2023 / 3.ª Edição janeiro de 2023
2nd Edition January 2022 / 2.ª Edição janeiro de 2022
1st Edition January 2021
/ 1.ª Edição janeiro de 2021

Visual Identity by Carolina Galegos (IPPortalegre)

O programa do ciclo de estudos em Food Design evidencia uma perspetiva holística no desenvolvimento de produtos, serviços e experiências alimentares com especial aplicação nas carências e nos problemas do sistema alimentar. Concentrando-se sobretudo nestes problemas pede-se aos estudantes que por via de processos, ferramentas e metodologias especializados em Design e inovação alimentar encontrem soluções que respondam a esses mesmos desafios. O contributo de diversas disciplinas com abordagens e backgrounds diferentes permite que neste contexto os alunos desenvolvam a sua atividade projetual. O turismo, a hotelaria, a restauração e a indústria alimentar que exigem cada vez mais um pensamento crítico e criativo permitem no âmbito do ciclo de estudos que os alunos possam desenvolver novo conhecimento, investigação, ideias e possibilidades dentro do atual sistema alimentar:

  • Formar profissionais de projeto no domínio do Food Design para o desenvolvimento de produtos, serviços e experiências alimentares, capazes de exercer a sua atividade profissional em diferentes cenários do sistema alimentar (indústria, restauração, hotelaria…);
  • Explorar as fronteiras entre o design e a alimentação ao combinar os processos, as metodologias e as ferramentas do design com a ciência, a inovação e a tecnologia alimentar num contexto inter e transdisciplinar;
  • Promover a reflexão e o pensamento crítico dos estudantes para as questões específicas do sistema alimentar, que permitam conceber, desenvolver e implementar projetos à escala (local, regional e global) no desenvolvimento de produtos, serviços e experiências alimentares;
  • Adotar uma abordagem ao design enquanto atividade projetual que promove o uso e o consumo alimentar de modo responsável e sustentável (sociedade, cultura, ambiente…);
  • Criar percursos de projetos individuais e de grupo, centrados nos estudantes, nos seus interesses e motivações;
  • Desenvolver projetos de Food Design em contexto real e em colaboração com entidades públicas e privadas, no âmbito da alimentação;

The master’s program in Food Design highlights the holistic perspective of the development of food products, services, and experiences with a particular focus on the needs and problems of food consumption. Focusing mainly on the problems of the current food system, students are asked to find solutions that respond to these same challenges through processes, tools, and methodologies specialized in food design and innovation. The contribution of different disciplines with various approaches and backgrounds allows students to develop their projects. Tourism, hospitality, restaurant, and food industry, which demand more and more critical and creative thinking, allow these students to develop new knowledge, research, ideas, and possibilities within the current food system:

  • Train future professionals in the field of Food Design to improve products, services, and food experiences, capable of exercising their professional activity in the different food system (industry, restaurants, hospitality);
  • Explore the boundaries between design and food by combining design processes, methodologies and tools with science, innovation and food technology in an interdisciplinary context;
  • Promote students’ reflection and critical thinking on the food system’s specific issues, allowing them to conceive, develop and implement projects at scale (local, regional and global) in the development of products, services, and food experiences;
  • Adopt an approach to design as a project activity that promotes the use and consumption of food responsibly and sustainably (society, culture, environment…);
  • Create pathways for individual and group projects, centered on students, their interests and motivations;
  • Develop Food Design projects in the real context and in collaboration with public and private entities, in the context of food.