Food Design
Rethink gastronomy by design in a project-based course to meet the challenges of today’s food industry
Bilbao
On campus
ESP
Master
Language
Spanish
Start date
October 2024
Frequency
Evening
Fruition
On campus
Duration
9 Months
Credits
60 IED (450 horas)
Course Coordination
Sergi Freixes, Iván Merino
Price
Design food for the sustainable revolution in a sector that needs solutions to improve user well-being.
Food Design is a growing discipline focused on creating new foods, designing packaging, spaces, objects, experiences, display and preservation systems.
In this program you’ll learn to design and even totally reinvent products to be both efficient and sustainable, discovering graphic communication techniques and how to create and design food event experiences.
As a Food Designer you’ll use gastronomic culture as a highly inspiring and effective tool to make your food designs competitive on the market and provide solutions for the global challenges the industry faces as it evolves towards a more responsible form of consumption.
Information to decide
IED Kunsthal’s ties with the Basque Food Cluster give you an outlet to apply the know-how acquired immediately, enriching your learning experience.
In this master´s degree you’ll study theory and gain experience to give you the mindset you need to set up and implement an effective research process.
You’ll discover how to analyse information to prepare work plans and propose viable concepts, using conceptualisation strategies to develop sustainable, feasible, innovative ideas.
The program is based on face-to-face classes with visits to companies, laboratories, research centres and Food Design spaces. The culmination of the program is the presentation of your Final Project as your Master's Thesis.
The Master’s Degree in Food Design is a cross-disciplinary program for students and graduates in different fields of design (graphic design, product design, interior design, etc.).
Managers and/or directors of companies operating in the food sector who want to update their vision of the gastronomic and food world from a creative perspective will also find this program particularly interesting and useful.
It’s also ideal for professionals working in architecture, professionals working in marketing or communication and people who work directly or indirectly in the food sector and the culinary arts.
At IED Kunsthal Bilbao, in the iconic Papelera Building on the Zorrotzaurre Island, you’ll be studying in a stimulating environment where it’s easy to find motivation to develop new skills.
Studying Food Design in a place of great gastronomic prestige is an even bigger incentive as you’re right where the action is, rubbing shoulders with some of the most prestigious companies in the sector, an excellent networking opportunity.
What’s more, this master's degree gives you an overall view of the sector and it does so from the perspective of design, preparing professional designers who can bring their unique and innovative vision to a variety of gastronomic areas.
Last but not least, there’s a distinct emphasis on sustainability, as food designers are the people who can transform the food industry with solutions that meet the major challenges of today.
Syllabus
What will you learn?
In this course you’ll learn how design can help improve the way we live and how food consumers, traders, producers and regulatory bodies interact. You’ll discover the best strategies and the most effective methods to improve well-being and live in a more sustainable way, and exactly how to implement them.
MODULE 1: THINKING, RESEARCH AND METHODOLOGY
The philosophy and methodology of Food Design
The relationship between food and design (Research)
The relationship between the consumer and the product (New business strategies)
The history and culture of design and gastronomy (Research)
Concept creation (Design Thinking)
MODULE 2: THE ORIGINS OF FOOD AND FOOD PROCESSES
Product identification and seasonality (Sustainability and consumer habits).
Manual and mechanical harvesting and production processes
The evolution of foodstuffs and returning to an ancestral diet
The colour range, shape and texture of food
Designations of Origin, regulations and regulatory bodies
MODULE 3: DESIGN FOR FOOD AND DESIGN FOR NUTRITION
Edible design
Containers and utensils (Design for Food)
Eco-packaging / Sustainable food packaging
Graphic design for food and catering
Interior design for gastronomic spaces
Food Event Design
MODULE 4: TECHNICAL EXPERTISE AND RESOURCES
Food Tech. Science and nutrition
Cereals and bread
Fruit and vegetables
Meat and fish
Design and extra virgin olive oil
Design and sweet things
Drinks and food pairing
MODULE 5: COMMUNICATION AND TRENDS
Food Art / Palatable poetry
Multisensory stimulation
Food and sustainability
New consumption and dietary trends
Raw food
Gastronomic marketing
Gastronomic communication
MODULE 6: FINAL PROJECT
Art Direction and briefing
Project development, feasibility and execution
Coordination and implementation
Communication Strategies and Public Speaking
Inside the labs
+4
Textile Workshop
+3
Agora
+6
Classrooms
+3
Prototyping Workshop
+2
Artistic Workshop
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