Food Design

Future

Nowadays there is not an institution that forms Food Designers with all the knowledge regarding food, food aesthetic, eating experience, eating behavior and eating environment. Designers who use food as a material to create with, are basing their concepts on knowledge gathered from previous experiences or from their personal research. Chefs who push the boundaries of the culinary art toward something more complex, articulated and creative, are not formed by culinary schools to consider all the aspects that, besides food itself, are involved in the eating experience. A university course that is able to provide the students with knowledge from all the subjects that may concern the Food Design process, would be not only useful to create a complete professionals, but also indispensable to elevate Food Design, in all its subcategories, to the higher standard of university education.