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Even though designers are specifically trained to create and build new products, their contribution to food innovation is still relatively small. This is a pity, because providing people with good quality, healthy, and appetizing food products that are produced in a sustainable way, and that take into account local differences in consumption contexts, habits and rituals is quite a challenge. Furthermore, the regional, seasonal, and perishable character of foods challenges designers to find solutions that connect consumers with agriculture, trading, and processing methods. The food & eating design course makes designers aware of the different fields of knowledge that are relevant for designs in which foods play a major part.

Watch a summary of the elective course below:

 

Lab Director
Rick Schifferstein

Dr. Rick Schifferstein