ABOUT THE COURSE

Learn about the world of food design from the inside out, through the eyes of different food designers working in artistic, luxury, service and research industries around the world.

This nine week program is aimed at anyone passionate about initiating or advancing their expertise in the expanding field of Food Design. Through an in-depth exploration of Design theories, sensory analysis, Design methodologies and new presentation techniques in the form of online seminars, participants will be shown how to treat food as a medium for artistic expression and communication.

Through the guest speakers's experience and insights, we will address the historical evolution of food aesthetics, current trends in Food Design and the application of this new discipline as a career related to the world of events, arts, brand communication, luxury, research and more.

All of the speakers participating are industry experts and academic scholars, who are currently developing a Food Design practice as independent professionals or at their own studios, with various focus ranging from Art to Design, innovation, and the future of food. The work of these experts will bring you to envision possibilities for your own speculative work and projects, with an accent on critical thinking and future Design.

During this course you will be inspired by some of the most forward thinking contemporary Food Design practitioners, but also supported to gather personalised insights through reflective learning. We will be using some Food Design Thinking methods from Dr. Francesca Zampollo's methodology for Speculative Food Design which will allow you to integrate the insights generated, into actionable Design moments for the development of personal projects.

Therefore this course is for anyone looking for inspiration on emerging trends and future perspectives for the Food Design discipline, for anyone wanting to integrate a forefront way of looking at food, society, and what is important, and for anyone looking for tools to translate insights into actionable steps for speculative and critical Food Design. This course will ignite and accompany your own creative process to help you formulate Design intentions and perspectives for new innovative concepts.

This course has been created by Fondo Supper Club and moderated by Dr. Francesca Zampollo.

IMPORTANT INFO

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SPEAKERS

Francesca Zampollo

RESEARCHER, CONSULTANT

Dr. Francesca Zampollo is a Design Theory and Food Design researcher, consultant, teacher, and keen public speaker.
She is the author of the Food Design Thinking methodology which she brings to companies, schools, and professionals. Francesca is the founder of the OSFD Online School of Food Design© and the founding editor of the International Journal of Food Design, the first and only academic journal on Food Design, the founder of the International Food Design Society, and she organised the first, second, and third International Conferences on Food Design.
Francesca earned a PhD in Design Theory applied to Food Design in 2014, she taught Food Design and Design Theory at London Metropolitan University and Auckland University of Technology as a full time lecturer and researcher, and now teaches in various universities as a visiting lecturer. Francesca’s current research and work revolves around Design Theory, System Design Thinking, and the role of spirituality in Design.
francescazampollo.com

Caique Tizzi

FOOD DESIGNER, ARTS

Caique Tizzi is an artist and chef who has been cooking dinners and presenting food installations in museums, galleries and art events across the world. In his projects, food becomes a way to express the ongoing relationships between human culture and nature. The choice of ingredients, cooking methods and historical research are starting points to create multi-sensorial narratives.
Caique has worked many public and private museums and institutions in Germany, Spain, France, Tunisia, USA, Abu Dhabi, Mexico, Hong Kong. His work is featured in publications like: The Kitchen Studio: Culinary Creations by Artists (Phaidon Press, 2021), Arte à Mesa: Diálogos entre Arte e Comida na América Latina (Act. Editora - São Paulo, 2024) & Meandering - Art, Ecology, and Metaphysics (Steinberg Press,  2024)
caiquetizzi.com


FOOD DESIGN STUDIO, INNOVATION

Co-founder of Bompas & Parr, Sam works as creative director of the company. He spends his time developing ideas that are universally appealing, experientially compelling and highly press-worthy. Projects such as Alcoholic Architecture have had a reach of 3.7 billion and Symphony in Blue (for Johnnie Walker Blue Label) had a reach of over 3 billion. Press accolades include TimeOut’s ’50 Best Londoners’ and Evening Standard’s ‘1000 most influential people’.
Over the years Sam has cultivated an extensive network of historians, chemists, micro-biologists, artists, musicians, art directors, flavourists, chefs, professional noses, inventors, stage illusionists, and pyrotechnicians who collaborate with Bompas & Parr to create genuine world firsts such a fireworks show where you can taste the fireworks as they explode above your head, attended by a quarter of a million people.
Sam lectures internationally and has delivered keynotes for companies such as Google, Unilever, Diageo and Coca-Cola and at the Met, Royal Academy of Arts and Victoria & Albert. Particular areas of expertise include: location based experiences, consumer journeys, visitor experiences, routes to creativity, the future of food and drink and multi-sensory design.
bompasandparr.com


SPECULATIVE DESIGN, FUTURE OF FOOD

Sharp & Sour is a multidisciplinary design studio focused on the futures of food. They help companies and organizations navigate through uncertain times and new food scenarios. They focus on research, speculative design projects and recipe development as well as brand identity and packaging projects for conscious brands.
www.sharpandsour.com


FOOD DESIGNER, LUXURY AND ARTS

Verónica L. González is a cross-border contemporary artist born in Tijuana, México. Her initial influence in the acts of eating is based on the nostalgic, the fun and the rebel. As a practitioner of industrial design, she expanded her vision with a Master’s in Innovation in Monterrey and Mexico City, which merged into a clear and expertise way of understanding food as a social act, soon translated into his own forming of insurgent, expressive and thoughtful installations finding his own dimension in the field of food-art.
She is the co-founder of Ananas Ananas food-art studio alongside Elena Petrossian. Their work focuses on creating edible installations and dining experiences that encourage their audience to interact with food in a multi-sensory and experimental way. These experiences are intentionally temporary, meant to be enjoyed mindfully and to facilitate intimately present moments. The art studio is deeply committed to rethinking food production systems and highlighting real, meaningful actions against food waste. While deconstructing the fine dining space, the duo seeks to connect and immerse the audience on an individual and collective level in the food they eat. Since 2019, they produce works in exhibitions, openings and spaces for artistic and commercial purposes.
ananasananas.com


PERFORMATIVE DESIGN, FOOD RESEARCH

Sonja Stummerer and Martin Hablesreiter studied both architecture in Vienna, London, and Barcelona. After graduation they worked in Tokyo, before founding the transdisciplinary studio honey & bunny. Their work is based on social and ecological sustainability. Honey & bunny do publications, installations, exhibitions, performances and design. They directed the movie “food design”, curated the exhibitions “food design” at the MuseumsQuartier Wien, “food design humanity” at Lodz/ PL, and participated in numerous international solo and group exhibitions, among others in London, Zürich, Vienna, Salzburg, Milano, Amsterdam, Gwangju, Hanover. They have performed about sustainability in Milano, London, Paris Salzburg and others.
www.honeyandbunny.com

FOOD DESIGN STUDIO, ARTS

FONDO is a creative food studio translating concepts into edible situations. They investigate art practices and develop our research through gastronomy. Their goal is to communicate information through food, generating food-based circumstances as a legitimate exhibition format. They consider cooking as a valid creative discipline in the making of meaning.
Supported by The Gramounce, a collective researching contemporary politics through food and art, FONDO works in a variety of formats: with art galleries, brands, institutions, or developing their own research. A studio comprised of 4 women, structure their practice around sustainability, equality, research and art.
www.fondosupperclub.com

COURSE STRUCTURE

This online food design course consists of 9 seminars, delivered via Zoom every Wednesday at 7 PM CEST/CET. Each seminar is designed to provide in-depth knowledge and interactive learning opportunities in the field of food design, and it features a 1-hour presentation followed by a 30-minute Q&A session. The detailed course structure is as follows:

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CANCELLATION POLICY

We aim to provide you with a transparent learning experience. Please review our cancellation policy carefully.

Non-Refundable Fee
Course Fee: All course fees are non-refundable. Once payment is made, it cannot be refunded under any circumstances.

Cancellations
Participant Cancellations: If you need to cancel your enrollment, please notify us as soon as possible. Despite any unforeseen circumstances, we cannot offer refunds or credits for future courses.

Course Access: After registration and payment, you will have immediate access to the course materials. This access remains available for the duration of the course period, even if you choose to cancel your participation.

Course Modifications or Cancellations
Course Changes: We reserve the right to modify the course content, schedule, or instructors if necessary. Any significant changes will be communicated in advance.

Course Cancellation: If we need to cancel the course, you will be offered a full refund of the course fee or the option to transfer your enrollment to a future course date.

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