About this Travel Course
Course Description
In “Designing Food” students will explore the product development process through an edible lens. With an emphasis on material exploration and iterative design, students will identify opportunities surrounding undervalued ingredients and examine how design fits in a culinary landscape. We will practice iterative making with frequent group tastings and discussions to perfect form, formulation, and process. Through this semester we will speak with industry experts to explore the material, ecological, economic, and interpersonal power of food product design.
Projects will include short in class exercises, individually lead culinary prototyping, and a long-term group-based product development inquiry culminating in a final product presentation. Class will often center around group discussions on various parts of food systems, occasionally focused on assigned readings and videos.
Learning objectives include strengthening critical thinking and opportunity identification abilities, honing user research skills, understanding culinary benchtop formulation and processes for manufacturing, and strengthening communication and presentation skills. This studio is focused on sharing so bring your voice and your appetite!