Masters in Food Design

Master Courses - Bilbao

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Learn how to present critical data for a company’s strategy in a visual manner that allows information to be properly managed, helping to solve business problems with an analytical approach using the creative and understandable presentation of data.

The objective of the course is to train professionals through design strategies and methodologies to improve current life habits and promote the relationship of food or meals with consumers, merchants, producers and regulatory bodies.

Those who study this masters will be able to innovate and create projects for the sector, understand the emotional needs associated with food in consumers and improve consumption habits; solve communication problems for brands and products related to the food sector and culinary arts; create and update scenarios to improve the environment and the circular economy, applying efficient and sustainable tools; and energize local economies.
It is aimed at people who have finished a degree or are in the development of a professional career related to the content of the Masters and which must be demonstrated in a personal interview.
It is an IED own Professional Master's Degree.

  • Start date
    January 2022
  • Duration
    9 months
  • Attendance
    evening
  • Language
    Spanish

Food Design is the discipline of design that uses food and meals as its main subject and aims to create products for the food sector and solve problems related to consumption habits.
This discipline arises from the need for a cultural change where the figure and activity carried out by different professionals in the food sector is blurred and intersects with that of the designer; and also for the whole social phenomenon around food consumption and concern for the quality, origin and aesthetics of the product.
Future food designers are professionals who may work on their own or be part of the team of R&D departments and companies in the food sector or collaborate in projects with professionals from the restaurant sector and other areas related to gastronomy, as well as being responsible for the art direction for companies with the need to communicate and promote their product.
More specifically, they may work as R&D managers in companies in the food sector, art directors or creatives for restoration and catering projects and events; consultants or advisers in specialized communication; creators of startups or design studios specialized in gastronomy, members of scientific committees on food and consumption for institutions and creators of publications and exhibitions specialized in food.
The course is made up of theoretical and practical subjects that invite reflection, thought and to teach how to create and process an investigation. You will learn to analyze the information to propose work schemes and materialize concepts. Conceptualization strategies will be taught and ideas will be developed that will be translated into innovative, sustainable and executable proposals through the practice of projects.

 

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    • Module 01: THINKING, RESEARCH AND METHODOLOGY

      Philosophy and methodology of Food Design.

      • Know and understand the Food Design discipline in all its aspects and variants.
      • Apply Food Design methodology in the different phases of the design project.

      Relationship between food and design (Research).

      • Design, a determining factor in the choice of food and in our diet.

      Relationship between consumer and product (New business strategies).

      • Local food systems
      • Connections between producer and consumer.

      History and culture of design and gastronomy (Research).

      • Study the important design facts and events that have influenced food and our diet.

      Creation of concepts (Design Thinking).

      • The creative processes to design products, services or food systems.

      Conference: Food Design Studio

       

    • Module 02: FOOD ORIGIN AND PROCESSES

      Identification and seasonality of the product (Sustainability and consumption habits).

      • Locality and seasonality. Key elements for a sustainable and responsible consumption.
      • Seasonal differences in the demand for food and beverages.

      Manual and mechanical production and collection processes.

      • Influence of the production, collection and distribution processes on the quality of the food product.

      Evolution in food and recovery of ancestral food.

      • The transition from agricultural society to industrial society.
      • Recovery of culture and food sovereignty.

      Colour range, shapes and textures in food.

      • The importance of food colour, shape and texture
      • Influence on the consumer.

      Denominations of origin, regulations and regulatory bodies.

      • Concept of appellations of origin
      • Function to stimulate local economies.

      Visit: Basque producer with regulatory label

       

    • Module 03: FOOD DESIGN AND FOOD

      The edible design.
      • Design of the edible product and its processes.
      • From the modification of the food to the creation of the new product.
      Containers and utensils (Design for Food).
      • Design of useful products for cutting, mincing, mixing, keeping, preserving, storing, cooking and presenting food.
      Eco-packaging. The sustainable container for food.
      • Sustainable packaging design solutions for the food, packaging and materials sector.
      • Importance of packaging as a means of communication for the product.
      Graphic design in food and catering.
      • Keys to know and apply specific graphic design in the food sector.
      Interior design for gastronomic spaces.
      • Provide solutions for spaces intended for food, considering all the characteristics of their surroundings.
      • Interiors, materials and colors, lighting, temperature and music.
      • Dress and behaviour of employees towards customers.
      Food Event Design.
      • Design of conceptual, edible and coherent experiences.
      Round table: Javier Bonet, Biscuits, Circular Design Factory
    • Module 04: KNOWLEDGE AND TECHNICAL RESOURCES

      Food Tech. Science and food.

      • Innovation. Liquid nitrogen. Laser. Other technologies.
      • 3D printing in food.

      Cereals and bread.

      • Design and treatment of cereals.
      • The world of bread.

      Fruits and vegetables.

      • Design applied to fruits and vegetables.
      • The fermentor.

      Meat and fish.

      • Design in meats and cold cuts
      • Design in fish and canned food.
      • The trompe l'oeil / trick

      Design and EVOO.

      • The world of oil.

      Design and sweet world.

      • Innovation and creativity in pastry products, chocolates and desserts.

      Drinks and pairing.

      • Wines and sparkling wines.
      • Beers and styles. Craft beer.
      • Cocktails and mixing.

       

    • Module 05: COMMUNICATION AND TRENDS

      The Food Art. Edible poetry.

      • Create art through food.

      Multisensory stimulation.

      • Food Design as an enhancer of the five senses.

      Food and sustainability.

      • The Slow Food concept and philosophy.

      The new trends in consumption and food.

      • Street Food.
      • Smoked Food.
      • Fast Good.

      Live food.

      • Raw Food.

      Gastronomic marketing.

      • Gastronomic storytelling.
      • Project: Create storytelling for a specific food service company that currently does not know how to communicate or detect the sales arguments of its product.

      Gastronomic communication.

      • Gastronomic media and its operation.

      Conference: Aitor Buendía, gastronomic journalist of EITB

       

    • Module 06: FINAL PROJECT

      Art Direction and the briefing.
      Development, feasibility and project execution.
      Coordination and application.

      • Leadership and team management.
      • Clients and budgets.
      • Suppliers and costs.
      • Presentation systems.
      • Communication and Public Speaking strategies.

      Tutorials

       

Remarkable is that teacher who accomplishes himself what he teaches to others.
(Italian proverb)

IED faculty are professionals that daily face the market. Here you can read their bios.

Ivan Merino

Ivan Merino
Graduated in Industrial Design. Co-founder of Biscuits BCN in 2010. Designer specialized in food design, lighting, footwear and furniture. He combines his work as a designer with that of a teacher with 20 years of experience in various universities.

Sergi Freixes

Sergi Freixes
Researcher and graphic designer. Graduated from the Escola Massana, he currently directs his studio, Estudio Freixes Pla, and is a partner of the food design company, Biscuits Barcelona. Coordinator and postgraduate professor and curator of different traveling exhibitions for the Museum of the History of Catalonia.

Aitor Buendia

Aitor Buendia
Gastronomic journalist and communicator. Communication Advisor in different public institutions as well as educational centers, member of the international movement “Slow Food”, collaborates with the Basque Tourism Agency of the Basque Government and directs and presents the program “La Ruta Slow” on Radio Euskadi.

Elsa Yranzo

Elsa Yranzo
Designer, art director and curator. She runs her own food design studio in Barcelona: Creative Food Studio Bcn, and designs, curates and disseminates artistic projects with food, with the aim of transforming, inspiring, reflecting and generating new links between food and people through design, art and beauty.

Javier Bonet

Javier Bonet
Culinary Freelance. Designer and Manager of gastronomic experiences, projects and venues. His professional experience and trajectory are reflected in what is today Sala del Despiece. Creative designer, and architect of the launch of new products and new technical spaces, openings and training of staff and manager of culinary events.

José Luis López de Zubiría

José Luis López de Zubiría
Photographer with a trajectory of more than thirty years, specialized in haute cuisine images. He has won the Lux prize twice thanks to his work in the field of gastronomic photography, in which his works for Martín Berasategui, Mugaritz, Nerúa, El pato gordo and Fabio Barbaglini, among others, stand out.