About

The International Food Design Society was founded in 2009 by Dr Francesca Zampollo, with the support of Dr Brian Wansink, and Anna Cerrocchi.

What

The International Food Design Society is a non-profit organization founded with the purpose of creating an international network of designers, chefs, academics, food industries and food passionate who contribute to the development of the Food Design discipline.

The ifooddesign website also wants to be the place where researches, experiences and knowledge on Food Design is gathered and shared.

Why

Because there is the need for clarification around the term Food Design too often misinterpreted.

Because there is the need for whoever is interested in this discipline, to find a place where to add their contribution, share knowledge and reach other people’s experiences.

Because there is a need to create a network of people with the same interests who communicate, share and collaborate.

For whom

For everyone who studies or teaches Food Design.
For everyone who does research on any topic concerning Food Design.
For everyone who designs food for the mass production or in a kitchen.
For everyone who thinks at food as a vehicle for emotional experiences.

IFDS Aims

The International Food Design Society aims at promoting research, development, and education in the area of Food Design and to support inventive and creative practices and techniques for the Food Design discipline.
In particular the International Food Design society aims at supporting and encouraging the international exchange of information and experience between academics, practitioners, industrial companies, culinary enthusiasts, universities, and other organizations in the area of innovation, creation, and knowledge management. In doing so, this would facilitate partnerships and collaborations with other individuals and institutions involved in this area.
The IFDS wants to:

  • Support and encourage the international exchange of information and experience between academics, practitioners, industrial companies, culinary enthusiasts, universities, and other organizations in the area of innovation, creation, and knowledge management. In doing so, this would facilitate partnerships and collaborations with other individuals and institutions involved in this area.
  • Promote research, development, and education in the area of Food Design methods and creativity.
  • Analysis, assessment, reporting on progress in the area of Food Design as well as inventive and creative techniques worldwide.
  • Stimulating the development of Food Design and analysis of its different subcategories.
  • Planning, organizing and carrying out international, academic conferences and meetings in the area of Food Design

The International Food Design Society consists members joined by mutual consent for the common, non-profit purposes of creating a network of experts or passionate on Food Design.