Food Talks – Think, Talk and Design, an initiative of the MSc in Innovation in Science and Culinary Arts and Master’s in Food Design. The project Food Talks – Think, Talk & Act won in 2019 the Best Educational Project of the Hospitality Education Awards.

Food Talks Edition 2021/2022

foodtalk#51 Suzana Parreira
7 May 2022 – 10 am

No more cookbooks?
No, more cookbooks.

Suzana Parreira is a Communication Design Assistant Professor at Faculdade de Belas-Artes, Universidade de Lisboa. As a researcher, currently a member of CIEBA — — Center for Research and Studies in Fine Arts, she has been working in the fields of creativity, design methods, food design and food studies.

Although the cookbook goes back many centuries, in the second half of the 20th century in the wake of food plentitude, its production increased as well as its availability. In the last decades, even if home cooking has decreased, the publishing food-related market has grown with the digital era. As a cultural artifact, a cookbook is a system of different components working together in order to provide an editorial output — a strategy involved in expressing information through visual design. Cookbooks are always more than writing and cooking: for the final result, one must also consider layout, imagery, typography and the printing and binding work that makes a printed book. Considering some iconic cookbooks published in Portugal in the last 100 years, we will try to navigate both the technical-scientific and narrative nature of cookbooks, whilst also looking at the relationship between form and function, and the interaction between typography, colour and image.

Poster Design: Flúor Studio

foodtalk#50 Dalila M. Vieira
10 May 2022 – 2 pm

Poster Design: Flúor Studio

foodtalk#49 Ivana Carmen Mottola
19 March 2022 – 3 pm

Design Food House – Multsensory Eating Lab

Experience & Eating Designer
Specialized in innovation management, at the Sant’Anna / LaNormale in Pisa, in Food Experience Design at, Consortium of the Politecnico di Milano and in Culinary Nutrition, at Cucina Evolution. Founding member of supperclub Italia, a visionary and newly conceived place, Founder and Creative Director of Design Food House, innovative startup thanks to Invitalia funding. Multisensorial and Eating Design Studio that deals with conceptual design aimed at places, atmospheres, emotional paths, Food through the organization of workshops and sensorial installations, eating design concepts and events.
Author of projects and concepts that have received wide recognition (including ADI), she is currently 
a lecturer and researcher in Food Design for universities and higher education institutions and collaborates with the Saperi & Co interdepartmental research and services center Sapienza University of Rome for the development of food concept & product. She has curated concepts and food experiences, events and training in international and multifaceted areas for many international institutions and brands.

Poster Design: Flúor Studio

foodtalk#48 Giulia Soldati
05 March 2022 – 1 pm

Eating Experiences

Poster Design: Flúor Studio

foodtalk#47 Dan Saladino
05 March 2022 – 2 pm

Eating to Extinction. The World’s Rarest Foods and Why We Need to Save Them

Dan Saladino is a food journalist and presenter of BBC Radio 4’s The Food Programme. He honed his journalistic skills on Radio 4’s investigative series Face the Facts before specialising in food and farming stories more than a decade ago. Dan is listed in the ‘Progress 1000: The Evening Standard’s Most Influential People in Food and Drink’, The Telegraph’s Food Power List and he is the recipient of a James Beard Awards (America’s most high-profile award for food journalism). He has won multiple awards for his radio work, including his efforts to document the loss of biodiversity around the world, in which he has travelled through Europe, Africa, Asia and the Americas recording the world’s most endangered foods and the disappearance of traditional and indigenous food cultures. His first book, an epic journey into the history, culture and future of food, being published by Jonathan Cape, has been awarded The Jane Grigson Trust prize for a debut food book. It will be published September 23rd 2021.

Poster Design: Flúor Studio

foodtalk#46 Ricardo Yudi
19 March 2022 – 1 pm

The Future of Food Design

Ph.D. in Design, consultant of Food Design at S3 Food Design Lab, professor of Gastronomy at Federal University of Health Sciences of Porto Alegre (UFCSPA), graduated in Gastronomy. 
Founding member of the Latin American Food Design Network (redLaFD) and Co-owner of Bar Justo. 
My goal is to transform the food design realm into something simple, useful, and accessible to everyone. I use new technologies and techniques in food-related projects. My fields of interest are: ideation methodologies, product development, virtual reality, augmented reality, metaverse and future trends.

Poster Design: Flúor Studio

foodtalk#45 Ana Gutman
19 February 2022 – 7 pm

Food Photography for Self Discovery

Ana Gutman is a food designer, photographer and visual artist based in Mexico City who explores food through its material, healing and emotional properties. 

She's the co-founder and creative director of YACA ÑACA, a Mexican company that produces plant based food made from jackfruit following a regenerative production system. Currently, she collaborates with the international Food Design Nation collective, seeking to have a powerfully positive impact on the food industry.

Poster Design: Flúor Studio

foodtalk#44 Center for Genomic Gastronomy
16 February 2022 – 4 pm

Biodiversity of the Kitchen

Biodiversity of the Kitchen is a talk about the ways that taste, place, technology and food shape our planet and our lives. Moving from the simple to the complex, this talk will describe ingredients, recipes and menus created by the Center for Genomic Gastronomy over the last decade. We will focus on the sourcing of unusual ingredients and the creation of tastable futures in our work.

The Center for Genomic Gastronomy is an artist-led think tank launched in 2010 by Cathrine Kramer (NO) and Zack Denfeld (US) that examines the biotechnologies and biodiversity of human food systems. Their mission is to map food controversies, prototype alternative culinary futures and imagine a more just, biodiverse & beautiful food system. The Center presents its research on the organisms and environments manipulated by human food cultures in the form of public lectures, research publications, meals and exhibitions. They have conducted research in Europe, Asia, and North America, collaborating with scientists, chefs, hackers and farmers. The Center’s work has been published in WIRED, We Make Money Not Art, Science, Nature and Gastronomica and exhibited at the World Health Organization, Kew Gardens, Science Gallery Dublin and others.

Poster Design: Flúor Studio

foodtalk#43 Charles Spence
31 January 2022 – 4 pm

Gastrophysics: How to use the power of your senses

Poster Design: Flúor Studio

foodtalk#42 Ole G Mouritsen
17 January 2022 – 5 pm

Gastrophysics in Food Design

The subject matters of gastrophysics are food, preparation techniques, and flavour, and the methods of study include an arsenal of techniques and concepts from the physical and chemical sciences. I will provide examples of what a gastrophysicist may work on, and will speak about taste experience, flavour, mouthfeel, and texture, thereby illustrating how physics and physical chemistry can illuminate fundamental properties of taste, in particular umami, and the structure of complex foodstuff like emulsions, sauces, seaweeds, cephalopods, and vegetables. Finally, I will point out that the culinary sciences and their practitioners are instrumental for promoting a green transition and a sustainable eating behaviour.

Ole G. Mouritsen PhD DSc is a physicist and professor of gastrophysics and culinary food innovation at the University of Copenhagen. He is an elected fellow of the Danish Academy of Sciences and Letters, the Danish Gastronomical Academy, and Sigma Xi. He is president of the Danish Gastronomical Academy and director of the Danish national center for taste Taste for Life. He is the author of several scientific books and about 400 scientific papers and reports, in addition to being recipient of a number of prestigious science and science communication prizes. He is appointed Japanese Cuisine Goodwill Ambassador. In his spare time, he cooks, collaborates with chefs, furthers his knowledge of all aspects of food, and writes articles and books about the science of food and taste, including English editions Sushi: Food for The Eye, the Body, and the Soul (2009), Seaweeds: Edible, Available & Sustainable (2014), Umami: Unlocking the Secrets of the Fifth Taste (2014), Life-As a Matter of Fat (2015), Mouthfeel: How Texture Makes Taste (2017), Octopuses, Squid and Cuttlefish. Seafood for Today and Tomorrow (2021), and  The Science and Art of Pickled Vegetables: Tsukemono (2021). 

Poster Design: Flúor Studio

Food Talks Edition 2020/2021

foodtalk#40 Ricardo Bonacho
19 July 2021 – 3 pm

Designing the Future of Food. Master’s in Food Design an Holistic Approach to the Food System

Ricardo Bonacho has a degree in Communication Design, a post-graduate course in Communication Design and New Media, and a PhD in Design with a speciality in Food Design "Design Bites - The Practice of Design in Culinary Arts". He is a professor and member of the Scientific and Executive Commission of the Masters in "Innovation in Science and Culinary Arts" and "Food Design" at the Estoril Higher Institute for Tourism and Hotel Studies in Portugal. He teaches Design Applied to Culinary and Restoration and Creativity and Food Design in several courses in Portugal. He is a collaborating researcher at the Center for Research in Architecture, Urbanism and Design at the Lisbon School of Architecture at the Universidade de Lisboa and consulting member of several publications related to Food Design and Food. In the context of non-academic professional activity, he develops activity as a designer in communication design, being responsible for several projects in graphic design, packaging, editorial, institutional communication, interaction design and exhibitions. He collaborates in the management, organization, and promotion of fine dining events in the catering industry in Portugal.

Poster Design: Flúor Studio

foodtalk#39 Chef Andreu Genestra
29 June 2021 – 2 pm

Cuína de la terra

Poster Design: Flúor Studio

foodtalk#38 Xano Saguer
14 June 2021 – 6 pm

Cuína (MX)

Xano Saguer i Gregori, co-creator of the ESPAISUCRE METHOD, a new way of understanding gastronomy, the only creative gastronomic system that exists. In February 2000, he opened the first and only dessert restaurant in the world in Barcelona, together with the Espaisucre restaurant dessert school. In 2007 he founded the most important international competition of restaurant desserts that exists so far, "The best restaurant dessert". Saguer claims the restaurant dessert as an element with its own personality and codes, where the result, the sum of technique and experience, blurs without stridency the limits that separate the concepts of sweet and savory. He conceives pastry as a continuous training at a technical and gustatory level, always based on an innovative attitude, but at the same time respecting tradition, understood as an essential ingredient to move forward. In August 2020, together with his current partner Fernanda Prado, he moved to Mexico City to launch his current and biggest project. Çuina (Culinary Innovation Academy). A multidisciplinary gastronomic space where gastronomy, pedagogy and culture coexist in a wonderful Porfirian property from 1900 in the neighborhood of La Roma. Three different activities orchestrated by Fernanda and Xano. The Academy, the Restaurant and the Çuina Bakery. Throughout his culinary career, Chef Saguer has received numerous accolades and awards such as the "REVELATION TEAM, BEST PROMOTION" Award at the 8th World Pastry Cup 2003, the award for best dessert of the year (Club de Gourmets Magazine), the award for best sweet experience of 2013 in Mexico (Travel & Leisure), ranked 1st in its category in the guide The 100 best of Spanish gastronomy 2014 and together with 160 of the best pastry chefs in the world, holds the title of Global Ambassador of the firm Cacao Barry and serves as President of the jury of the prestigious World Chocolate Masters 2015 competition.

Poster Design: Flúor Studio

foodtalk#37 Emilie Baltz
2 June 2021 – 2 pm

Embodied Eating

Best known for her delightful innovation work in food & technology, Emilie uses food as a medium (and metaphor) for designing experience. With 20 years of work in design, hospitality, performance, technology and new media, her fluency across diverse creative industries successfully embraces both analogue and digital experience. Her expertise lies in using the 5 senses to tell stories that deepen engagement through embodiment.
She is a founding member of NEW INC, the first museum led incubator hosted at the New Museum, and is also part of the founding faculty of the School of Visual Arts Products of Design MFA program, as well as the founder of the first Food Design Studio at Pratt Institute.
Baltz is the author of the award-winning “L.O.V.E FOODBOOK“, recipient of Best First Cookbook in the World at the Prix Gourmand held annually in the Louvre, Paris; as well as the nationally featured cookbook, “Junk Foodie: 51 Delicious Recipes for the Lowbrow Gourmand“.
Emilie holds a Bachelors Degree in Film Studies from Vassar College and a Masters Degree in Industrial Design from Pratt Institute. From 1994-2000, she trained intensively in contemporary dance and classical voice, learning what it means to connect, listen and harmonize with others.

Poster Design: Flúor Studio

foodtalk#36 Raquel Seiça
1 June 2021 – 2 pm

Adipose tissue dysregulation and obesity-related comorbidities.

Raquel Maria Fino Seiça – Medical Doctor, PhD and Aggregation in Medicine, University of Coimbra (UC). Full-Professor of Medicine and Head of the Institute of Physiology at Faculty of Medicine, University of Coimbra (FMUC). Professor Coordinator of Physiology in Medicine, Dentistry, Biomedical Engineering and Medicinal Chemistry Graduate Courses and Master in Medical Physics (UC); Professor Coordinator of Physiology in Basic Cycle of Medicine, University of Azores and Medicine Graduate Course, University of Cabo Verde; Professor of Masters in Biomedical Research and in Experimental Pathology (UC); Professor of Doctoral Programmes in Health Sciences, in Biomedical Engineering, in Experimental Biology and Biomedicine and in Heritages Food: Cultures and Identities (UC). Collaborator Investigator in the Center for Classical and Humanistic Studies, Faculty of Arts and Humanities, University of Coimbra (FLUC). Her scientific interests lie in diabetes mellitus and obesity. She coordinated/participated 32 competitive-funding projects. She is author/co-author of 153 peer-reviewed publications, 20 book chapters, 8 proceedings, 233 peer-reviewed published abstracts and 524 presentations (oral and poster). She supervised and co-supervised 4 post-doctoral fellows, 11 PhD students, 36 master students and 55 Research Program Training Students.

Poster Design: Flúor Studio

foodtalk#35 Victòria Brugada-Ramentol
24 May 2021 – 6 pm

Brain – Perception – Food

Victòria studied Human Biology and Medical Biotechnology in Barcelona. In 2014, she moved to Portugal to do her PhD research in the field of neuroscience. Specifically, on the role of actions in the representation of the self using a virtual reality system. During this period, she organized and presented in the “Science and Cooking in the Blender” event within the Ar | Respire Connosco Initiative (Champalimaud Research). She likes eating, brains, and the proper use of commas.

Poster Design: Flúor Studio

foodtalk#34 Pedro Alvarez
24 May 2021 – 2 pm

FoodTech as the engine of a healthy, sustainable and fair food system.

Pedro es co-fundador y CEO de  -ivoro, un hub de food innovation con base en Madrid, donde asesora a empresas alimentarias y startups para acelerar la innovación, ser más competitivas y crecer con rentabilidad y sostenibilidad. Pedro es experto en foodtech y hace labores de venture builder e invierte en early stage en este sector. También comparte deal flow con diferentes fondos de inversión y corporate venturing. Es miembro del jurado del #EUeic para el programa EIC Accelerator en Bruselas y su embajador para España. Pedro es mentor del eit food, del CSIC y del programa Emprende de la UAM entre otras. Pedro es un miembro activo de la comunidad foodtech y participa en numerosas ponencias y charlas relacionadas con el futuro de la alimentación. 

Poster Design: Flúor Studio

foodtalk#33 Antonio Barrera
17 May 2021 – 2 pm

The boundaries of change. Designing a food strategy.

Diseñador, director creativo, emprendedor incorregible, explorador y planeador. Creo en el Diseño como la herramienta fundamental a incorporar en las estrategias de las organizaciones para impulsar su crecimiento, como motor de innovación y como el vehículo para comprender las necesidades de las personas.
He sido Director Creativo de Telefónica, Director Desarrollo Negocio en Marsans, Director de Internet en el Ente Público Puertos del Estado y Director de Diseño en Grupo Zed. He participado en la creación de distintas iniciativas empresariales, fundando empresas pioneras en el diseño de software como Atlántida, diseño estratégico como Weareplay y aplicaciones móviles como Mobee Factory.
Desde entonces, tengo la fortuna de continuar realizando trabajos innovadores para grandes organizaciones y marcas nacionales e internacionales como Sony Music, Médicos Sin Fronteras, Endesa, Paramount Channel, Universal Music, BBVA, Caser, Bankinter, Mapfre, Renfe, Spanair, Camper, Carrefour y Visa, entre otros.
En 2019, diseñe Food Design Festival, uno de los primeros festivales dedicados al diseño y la alimentación. Y en 2021 he fundado Singular Foods, una incubadora de experiencias alrededor del nuevo lenguaje universal de la Alimentación que nace con la intención de buscar, conectar y crear una red internacional de los diseñadores, pensadores y creativos más interesantes con los profesionales de la industria de la alimentación a través de iniciativas colaborativas de alto impacto, conferencias, eventos en línea, talleres, exposiciones y encuentros profesionales.

Poster Design: Flúor Studio

foodtalk#32 Kike Gallardo
4 May 2021 – 6 pm

¿Cuál es el papel del cocinero en una gastronomía sostenible?

Kike es un biólogo inquieto que decidió combinar sus conocimientos científicos con la gastronomía. Tras realizar proyectos alimentarios en regiones rurales de Asia y Sudamérica, decidió estudiar cocina en Madrid. Fue premiado por la “Comunidad Europea de Cocineros – EuroToques” en 2015 como mejor alumno español, y desde entonces ha ganado varios premios a nivel internacional que le han llevado a formarse junto a los mejores Chefs del mundo en las cocinas más reputadas de Europa, Asia y América latina. Ha sido jefe de cocina en París, y ha trabajado en “El Celler de Can Roca” – uno de los mejores restaurantes de todos los tiempos- siendo cocinero y biólogo en departamento creativo “La Masía I+R”.
A su vuelta a Madrid, compaginó sus colaboraciones en la Facultad de Biología en la Universidad Complutense de Madrid, con su propio proyecto gastronómico donde se materializó “El Herbario Comestible”. Para él, “la cocina es una excusa para la conversación” con la que en su menú hace divulgación científica y habla de ecologismo o soberanía alimentaria.
A día de hoy es miembro de la Selección Española de Cocina Profesional y está implicado en el movimiento de “Gastronomía sostenible” y el programa “feed the planet”.  

Poster Design: Flúor Studio

foodtalk#31 Nataly Restrepo
4 May 2021 – 3 pm

Service Design for Food

Nataly Restrepo is an industrial designer specialized in food design. Her work is based on understanding the relationship between humans and food and how the geopolitical and environmental stakes are evolving the way we eat. With over 10 years of experience in the food field, she has worked for the restaurant industry, agriculture and for global food brands. In collaboration with Aprende UX, she created the food design education platform and is the director of the Food Design & Innovation Master at CENTRO – Diseño, Cine y Televisión in Mexico City. Nataly co-founded Kraut Food Innovation studio, a food design agency working with FMCG and restaurants to design the future of food and drinks by unlocking the power of trends and consumer behaviors.  

Poster Design: Flúor Studio

foodtalk#30 Chef Filipe Carvalho
3 May 2021 – 3 pm

Fifty Seconds Restaurant

Cooking wasn’t always Chef Filipe Carvalho’s passion, but gastronomy has always been part of his everyday life –  from a young age he recalls his grandmother’s restaurant “Rodrigo” where he spent his time with his mother and his uncle’s pastry shop which gave him the bases he still remembers up until today. He enrolled in Escola de Hotelaria de Coimbra and thanks to his participation in the competition of Gastonomy’s Young Talent in 2016 he met Chef Boia. After spending two years in Rios (Marina de Oeiras) he was invited to open Altis Belém, where he became responsible for the Japanese cuisine. After over a year, he joined Winchester Country Club in New York. Aged 23 he learned a lot, but returned to Portugal. This time with Chef Vincent Farges he joined Fortaleza do Guincho, where he rapidly went from commis to junior sous-chef. However, he decided to exchange it for Vila Joya with Chefs Dieter Koshina and Matteo Farrantino. After joining João Rodrigues at Feitoria for a year, he moved to Barcelona to work with Paolo Casagrande at Lasarte de Martín Berasategui, and ended up spending three years as Executive Chef of Hotel Monument before returning to Portugal. He then was invited by Martín Berasategui to be the Executive Chef of Fifty Seconds (2018) and a year later won his first Michelin Star. In 2020 Chef Filipe Carvalho was awarded the (Chef de L’Avenir” prize by the International Academy of Gastronomy. 

Poster Design: Flúor Studio

foodtalk#29 Rick (H.N.J.) Schifferstein
20 April 2021 – 2 pm

Connecting food and design: Challenges and opportunities

Rick (H.N.J.) Schifferstein is Associate Professor at the Faculty of Industrial Design Engineering of Delft University of Technology. His topics of interest include (multi)sensory perception, food design, and experience-driven innovation. He contributed to 75+ papers in international scientific journals, including Acta Psychologica, Food Quality and Preference, Chemical Senses, Materials & Design, and International Journal of Design. He is principal editor of the International Journal of Food Design, and co-editor of the books Food, People and Society (2001), Product Experience (2008), From Floating Wheelchairs to Mobile Car Parks (2011), and Advanced Design Methods for Successful Innovation (2013). He is founder and director of the Food & Eating Design Lab  in which staff members and design students work together to improve people’s interactions with their daily foods. 

Poster Design: Flúor Studio

Connecting food and design: Challenges and opportunities
Rick (H.N.J.) Schifferstein, Delft University of Technology

To contribute to the food realm, designers need to become more familiar with the unique characteristics and opportunities that food products offer. For instance, foods are derived from living materials, which makes them highly perishable. Food production is tightly connected to the local living environment and has a direct impact on biological diversity. The food people eat is absorbed and transformed into the building blocks of their bodies. It is a challenge to provide people access to the right amount of safe and nutritious food, to keep them healthy. Because people eat every day, the potential amounts of food and packaging waste are enormous. Eating food is a source of sensory pleasure that offers new sensations to design for, including flavor and mouthfeel. Preparation and eating practices tend to be rooted in local customs. 
All these aspects bring specific and interesting challenges to the field of design. However, even though designers are specifically trained to create and build new products, their contribution to food innovation has thus far been relatively small. Designers need to be able to make their added value explicit to food industry stakeholders, for instance by highlighting their ability to (1) approach challenges holistically, (2) facilitate cooperation between disciplinary experts, (3) create and shape engaging tools, and (4) integrate knowledge from different disciplines. In this way, designers can use their creative potential to support the food industry in contributing to healthy eating patterns and a sustainable society. 

foodtalk#28 Nicole Vindel & Jashan Sippy
24 March 2021 – 2 pm

Enabling collaboration for innovation

Nicole Vindel is a Barcelona-based artist and designer specialized in food. Born in Guatemala, and living between Tel Aviv and Barcelona, a close to nomad lifestyle allowed her to open the possibility to alternative “ustopic” futures of food, smart tableware, and he rituals of today’s food culture. She is the co-founder of an art collective Random Happiness, which uses happiness as a revolutionary tool. She has had the pleasure of collaborating with entities such as FoodCultura Foundation, el Celler de Can Roca and the Tate Exchange. Jashan Sippy is a green building certified architect and founder of Sugar & SPACE, a creative food agency based between San Francisco and Mumbai. He was the first to present a completely edible architectural walkthrough for his thesis project – Gastronomy & Architecture: Multisensory Experiences. Jashan pursued an M.Sc. in International Business in the US, specializing in entrepreneurship. He is certified by European Bartender School and Kiev International Culinary Academy, and has been the food and space correspondent for the Dutch Institute of Food & Design. Together, Jashan and Nicole have co-founded Food Design Nation, a collaborative digital platform connecting global food creatives to design better futures of food.

Poster Design: Flúor Studio

foodtalk#27 Paulina Mata
22 March 2021 – 2 pm

Cooking in the 21st Century – Is Science Important in the Ingredients List?

Graduated in Chemical Engineering, 1978, at Instituto Superior Técnico – Universidade de Lisboa; PhD in Organic Chemistry, 1989, at Faculdade de Ciências e Tecnologia – Universidade Nova de Lisboa (FCT-NOVA); Assistant Professor at the Chemistry Department of FCT- NOVA; Coordinates, since 2010, the MSc in Gastronomic Sciences (degree by FCT-NOVA and ISA-UL); Scientific interests are in the areas of Organic Chemistry and Food Chemistry, particularly Stereochemistry, Education in Chemistry and Molecular Gastronomy; Head of the research lab “Molecular Gastronomy”, focused on research on food science and technological applications of Molecular Gastronomy; Supervises or supervised 4 Ph and 45 MSc;Author or co-author of 5 books, 3 book chapters, 27 articles in SCI journals, 19 articles in conference proceedings (peer-reviewed) and about 170 oral communications.

Poster Design: Flúor Studio

foodtalk#26 Vânia Costa
17 March 2021 – 2 pm

Are we food addicted?

Vânia Costa is a nutritionist, specialist in Dietetics and she is currently a Senior Lecturer in Dietetics, with a Nutrition Degree offered by the Lisbon School of Health Technology _ Instituto Politécnico de Lisboa. Her first 15 years of professional activity were dedicated to giving nutrition support to treat disease in clinical nutrition, providing nutritional support in the hospital context to different types of patients and illnesses. She also has an extensive experience in nutrition consulting, but the greater focus is on pediatric and adult obesity. In recent years, she has turned her professional activity to disease prevention and health promotion, with a particular interest in promoting food and nutrition in the workplace and in the food and culinary skills of parents and children in order to adopt a healthy diet.

Poster Design: Flúor Studio

foodtalk#25 Luís Frias
16 March 2021 – 2 pm

Drama and Experience at the Kitchen: Narrative as thought for food

Luís Frias is a designer and professor in the Arts Department at the University of Beira Interior since 2013, in the area of Multimedia Design. PhD student in Digital Media by the UT Austin Program | Portugal, his research focus is on Affective Narrative Design in cinematographic and hypervideo formats. He is associated as a researcher at ICNOVA and collaborates on research projects at LabCom. Holds a degree in Communication Design from the Faculty of Fine Arts of the University of Lisbon (UL-FBAUL) since 1996, and has worked as a graphic designer, creative and new media director and design consultant for several studios/agencies. He co-founded companies and associations, namely Bagabaga Studios, a cooperative dedicated to the creation and cooperation focused on digital media production. He started teaching and researching in Design during the years in which he was a Lecturer in the Design Department at the Polytechnic Institute of Portalegre from 1999-2007, having carried out Postgraduate studies in the area of Urban Design (2003) by the University of Barcelona, the Barcelona Disseny Center and CPD (Portuguese Design Center) and in digital media, with a Post-Graduation in New Media and Web Technologies (2009) from Universidade Nova de Lisboa (UNL-FCSH). In 2011 and 2012, he was a Guest Researcher at the University of Texas at Austin (Information School and Radio,Television&Film Department), where he did part of his research on digital narratives and interaction. He was also a Visiting Professor (2013-2016) at the Visual Media Communication Masters, IE-School of Communication, in Madrid and the Master in Design and Visual Culture at UE-IADE, Lisbon. He is currently part of the Organizing Committee for <StoryBIts> Conference, 2021, organized by LabCom-UBI.

Poster Design: Flúor Studio

foodtalk#24 Ferran Altarriba Bertran
8 March 2021 – 2 pm

Using experimental food design methods to realize the playful potential of gastronomy

Ferran Altarriba Bertran is an interaction designer and researcher from Barcelona, and currently a Ph.D. candidate at the University of California, Santa Cruz. Ferran’s research explores how to design everyday experiences that add an element of play to people’s ordinary routines. As part of this research, Ferran explores how to playfully enrich our food practices, including how to design and support gastronomic experiences that are more interesting, interactive, and fun. Throughout his career, Ferran has collaborated with key stakeholders both in the gastronomy and the technology sector, including El Celler de Can Roca, elBulli Foundation, Fundació Alícia, or Google. He is also the co-founder Feeding Food Futures (, a collective of researchers, designers, practitioners, and (human and non-human) eaters exploring the intersection between food, technology, and culture.

Poster Design: Flúor Studio

foodtalk#23 Elsa Yranzo Cancelled
2 March 2021 – 2 pm

Food Design

Elsa Yranzo For me, food is a powerful vehicle for reflecting, designing and solving challenges such as those posed by our society for the future. I design artistic installations and performances with food, with the aim of transforming, inspiring, reflecting and generating new links between food and people through design, art and beauty. I am one of the forerunners of the term food design in our country, teaching at different gastronomy and design universities in Barcelona. Curated different artistic projects related to art-food and design. I self-produce projects with other professionals on topics that interest them such as food waste, gastronomy and femininity or my latest project which consists of celebrating the centenary of the Bauhaus by relating the school to gastronomy. I am passionate about the unknowns of gastronomic futures. I investigate new scientific experiments, ingredients, recipes, spaces, utensils… that push the limits of the kitchen to show how the rituals of making and eating can connect us culturally, socially and politically. With the aim of promoting this discipline, inspiring and connecting a new community that wants to create this new ecosystem, I have created a new online Academy called <The Art & Design Food Academy> where you will find different workshops, capsules and mentoring sessions on food art & food design with a new learning methodology, more holistic, transversal, multidisciplinary and speculative.

Poster Design: Flúor Studio

foodtalk#22 Steph Marsden
22 February 2021 – 4 pm

Untangling Food System Complexity with Food Design

Steph Marsden is from Edinburgh, Scotland. Her background is in craft/design and woodwork, and she was awarded the Haldane UK Design Scholarship in 2007. Her volunteer work within food activism led her to completing an MSc Gastronomy at Queen Margaret University, Edinburgh in 2018. She currently splits her time between her own design and consultancy business: food/play/food and Dig-In Bruntsfield, a community-owned greengrocer. Steph believes finding fun ways to ‘play with food’, or our perceptions of it, is a great way to learn more about the complex nuances of what we eat, and its relation to culture, the environment and our global food system. From mobile bike kitchens to themed film nights, Steph has a wide range of experience in planning and running events centred around food, culture and the environment. Her most recent project ‘Autodineur’, was created collaboratively with artist Harry Josephine Giles, and is a computer-generated guide for a playful, exploratory eating experience.

Poster Design: Flúor Studio

foodtalk#21 Chef João Rodrigues
15 February 2021 – 2 pm

Feitoria Restaurant / Matéria Project

Matéria is a non-profit project, developed by chef João Rodrigues, which aims to promote national producers with acceptable agricultural practices and animal production in respect for nature and the environment, as fundamental elements of Portuguese culture.

Poster Design: Flúor Studio

foodtalk#20 Carolyn Steel
9 February 2021 – 2 pm

MA (Cantab) RIBA

Carolyn Steel is a leading thinker on food and cities. A London-based architect and academic, she is the author of Hungry City: How Food Shapes Our Lives (2008) and Sitopia: How Food Can Save the World(2020). Her concept of sitopia, or food-place (from the Greek sitos, food + topos, place) has gained international recognition across a broad range of fields in design, ecology, academia and the arts. A director of Kilburn Nightingale Architects, Carolyn studied at Cambridge University and has taught at several universities including Cambridge, Wageningen and the London School of Economics. Carolyn is in international demand as a speaker and her 2009 TED talk has received more than one million views. In August 2020, she was featured as the ‘PM of Sitopia’ in a special edition of BBC Radio 4’s The Food Programme.

Poster Design: Flúor Studio

foodtalk#19 Espaisucre
(Chef Jordi Butrón)
3 February 2021 – 2 pm


In 2000 ESPAISUCRE was a PIONEER by opening THE FIRST DESSERTS RESTAURANT IN THE WORLD, being the model to be followed by the rest of the dessert restaurants that have been born all over the world. EspaiESSENCE is the natural evolution of this very revolutionary idea. For this, we have designed a unique experience, in the surprising pedagogical environment of the ESPAISUCRE school library, where we want to explain and dissect EL SABOR carefully. ESPAISUCRE is a pastry school. Education is in our DNA, so in espaiESSENCE, you will enjoy a double LEISURE and TRAINING experience where we want attendees to have fun, enjoy and enjoy an experience that will last in their memory.

Poster Design: Flúor Studio

FoodTalk#19 Jordi Butrón (Espaisucre)
foodtalk#18 Pedro Pena Bastos
1 February 2021 – 2 pm

Cura Restaurant

Born in Oporto, … Is a promising Chef, that after begun his career (2008) in Cafeina, Porto, Portugal, a small vintage bistro restaurant, he took his degree, at the Hotel Management and Culinary Arts School in Estoril, Lisbon. Counting with several training periods in some national and international restaurants 1, 2 and 3 michelin stared ones. Places such as Belcanto, Feitoria, Geranium and The Ledbury.

(2020) The opening of  CURA, a brand new restaurant at the The Hotel Ritz fourseasons Lisbon. Combining his food Journey, and susteinability pilars from the last 10 years with the elegance of this charismatic place in the center of the capital. 

Poster Design: Flúor Studio

FoodTalk#18 Chef Pedro Pena Bastos (Cura Restaurant)
foodtalk#17 Mariana Eidler
26 January 2021 – 2 pm


Mariana Eidler is the Director of the Study Abroad and Home Abroad programs as well as the Food Design final projects of ​​the Degree in Design at ELISAVA, School of Design and Engineering attached to the UPF. She has been the project area director and is also a professor in the area of ​​projects and Final Degree Projects (BA thesis) in the same university. She graduated in Graphic Design at ELISAVA. She studied a Degree at Parsons The New School of Design NY. She graduated in Fine Arts in Barcelona. She obtained the CAP (Pedagogical Orientation Course) at the UPC. She obtained the Master’s Degree in Design (MUDIC) from Elisava. She is doing her PhD in Food Design in Lisbon. She has worked in NY with Milton Glaser and, in Barcelona, s​​he has founded, ​​to give global design services to companies. Food Design, Graphic Design and multidisciplinary design, through which designs projects that are social and sustainable inside the industry taking care of the users. As a designer, she has obtained a Generalitat de Catalunya scholarship for the development of creativity abroad and she has won the following prizes: New York Festivals, Laus, International Design Award, Clap Platinum.

Poster Design: Flúor Studio

FoodTalk#17 Mariana Eidler (ELISAVA)
foodtalk#16 Pedro Reissig
18 January 2021 – 2 pm

Buenos Aires University

Pedro has been involved in Food Design as a practitioner, social entrepreneur and scholar for the past decade. His design career includes several startups, the most prominent being Vacavaliente, a long standing MoMA Store favorite. His academic work is rooted in the relationship between form and structure within a paradigm he has termed “techno-morphology”, subject of numerous international research publications, projects and lecture appearances. His interest in the transdiscipline of Food Design is motivated by rethinking and redefining the sense and role it can play for us as people, professionals and society. This search for a meaningful and useful “Food Design for improving our food lives” has led him to found the Latin American Food Design Network ( and create an FD Educational hub ( Also his personal interest in product design paved the way for his FD agency in Buenos Aires ( His most recent contribution to FD is the publication of the book (in Spanish for now)”Food Design: hacia un eco-sistema alimentario”, and the launching of the “Revista Latinoamericana de Food Design: you eat what you are”.

Poster Design: Flúor Studio

FoodTalk#16 – Pedro Reissig (University of Buenos Aires)
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