Here are some of the schools we know provide courses on Food Design.
The Online School of Food Design is the only provider of online education on Food Design.
The Online School of Food Design© is a virtual school where to learn what Food Design is and how to do it. This is for chefs, designers, food companies, food services, and for anyone interested in applying design to food and eating. Students learn what Food Design is about and are guided in their journey to become a Food Designer.
Food Non Food Department at Design Academy Eindhoven
The department embraces food as a complete subject and not only as material. Students’ work will transcend cooking. Naturally food and eating will be a part of the work, but also the less obvious topics such as food production, city planning in relation to the flow of food, food and illness, science, waste and biology must be broadly addressed.
Food Design – Sensory Analysis and Product Development
The aim of the course is to obtain advanced knowledge about sensory analysis and product development. The senses-organs anatomy and physiology factors are included to get a better understanding of human perception. Students should develop their ability to plan and carry out sensory tests and to analyse, interpret and present sensory data. In product development, areas like project planning, recipe development, quality insurance, market research, food packaging and food processes are covered.
Scuola Politecnica di Design (Milan, Italy)
Focus: A course held entirely in English to train “designers in the food sector”. Professionals able to blend planning and design skills with knowledge of marketing and communication, in one of the sectors where Italy is a point of reference for the entire world.
ESHTE Estoril Higher Institute for Tourism and Hotel Studies (Estoril, Portugal)
Focus: Taking place in the French capital of Champagne province, the program will be hosted in the kitchens of L’Ecole Supérieure d’Art et de Design de Reims (L’ESAD). Emphasizing a maker-driven, cooking-centric approach, the program will reveal new perspectives into the ways that we engage and identify with our food. Using materials, gestures, forms and interactions, participants will investigate the role that ingredients, taste, shape and service play within food design.
L’Ecole Supérieure d’Art et de Design de Reims (L’ESAD) (Remis, France)
Focus: This course looks at new sensations, new tastes, different rituals, taboos and traditions. Eating involves all the senses and design allows to consider the sometimes repressed themes affecting food: game, fun, daydream, commitment or provocation.
Otago Polytechnic (Dunedin, New Zealand)
Focus: Culinary education, stuck as it is in a centuries-old educational model, is in need of a paradigm shift. Design-led thinking provides a tool for the development of new skills, new ideas and new possibilities for culinary arts graduates.
L’Ecole De Design (Nantes, France)
Focus: This program is based on an experimental platform for innovation by practical usage and information technology. Design applications include: Food transformation and preparation, Packaging and food outlets, Distribution, branding, and communication
Royal Academy of Fine Arts of Brussels – Superior School of Arts
Focus: The EMMC-FIPDes adopts a global approach “from materials to packaged product”.
Technical, entrepreneurial and theoretical knowledge is offered to students together with team-work based experience in food innovation.
IED Barcelona (Barcelona, Spain)
Focus: The objective of the Food Event Design course is to train professionals to be attentive to new gastronomic and event trends, capable of reinterpreting the eating experience. New combinations are born by creating harmony between products and flavours, recuperating tradition and culinary memory. Fused with the latest aesthetic canons we encourage an innovative way of serving food.
Focus: The course in Food Design provides matching abilities which are connected to the analysis and interpretation of end users’ demands and behavior or even to the conception for possible environments that are likely to get new products’ acceptance, whenever presenting and informing about the projects are made possible, pointing out the specific topics that can determine success.
Focus: In the first 2 years, subjects studied are varied and interdisciplinary. This broad-based approach provides the platform for specialised study at years 3 & 4, when you will follow a prescribed set of specialist modules and complete a semester-long work placement and an Honours Project in your chosen pathway.