Food Talks

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.

foodtalk#30 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#28 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 https://delftdesignlabs.org/food-design/  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#26 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#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 (https://foodfutures.group/), 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

Espaisucre

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

ELISAVA

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 tactica.barcelona, ​​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 (www.lafooddesign.org) and create an FD Educational hub (www.fdxe.org). Also his personal interest in product design paved the way for his FD agency in Buenos Aires (www.demorfa.com). 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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