An initiative of the MsC in Innovation in Science and Culinary Arts and Master’s in Food Design.

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.

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”.

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