Understanding Food Design: From User Experience to People-Centered Design from October 8-10, 2015 in Milan, Italy.
The objectives of this 2-day conference are to:
Explore the dimensions, nature, themes and disciplinary positions of Food Design research in Universities (European and International)
Provide all Food System actors (Public and private) with a tool to define the specifics and potentials of Food Design and share strategic objectives for the future.
Provide actors outside of the Design field with a tool to understand the nature and potential of Food Design research to promote a local and global evolution.
CALL FOR PAPERS
This call for papers is open to professors, students (only graduate and PhD candidates), professionals or independent scholars who would like to acquire new knowledge on artifacts and the different fields of Food Design, develop useful methods and tools for their food related projects, or acquire new ideas on the fundamental theories, methods and disciplines of Food Design.
Acceptance will be based primarily on originality, significance and quality of contribution.
Topics for this call for paper include, but are not limited to:
· Designing for new food systems, products, and experiences both locally and globally
· Food Design and Food Studies
· Design for All
· Design for the Real World: Human ecology and social change and finding solutions for the Food Paradoxes: Hunger and Obesity, Food Waste, natural vs industrial Sustainable chains
· Polyhedral restaurants and new food businesses
· Sustainable Tourism
· Sustainable Product Service Systems: design strategies for global food innovation
· Design for Health and food safety
· Sensory education and sensory science
· Education & Communication in the food sector
· Functional packaging and new way of communication
· Contextualize food knowledge, critical food design
· Digital technology and Food Human Computer interaction
· Alternative food
· Food and the Cities
· And more
Call for Papers (Deadline: August 15, 2015)
To present a paper at the conference, send a 500 word abstract to the Conference Chairs
at email@example.com by August 15, 2015.
Please include a 200-word bio.
Object of the email: PAPER
The conference is also open to non-paper presenters and we would encourage participation from non-academic sectors such as civil society, private sector, public administration and the media.
The conference proceedings will be published and a selection of the best papers will be used towards a publication of a book on Food Design (by ADI).
CALL FOR POSTERS
Food concepts beyond the table. Food design is the design segment where food is central, and which focuses primarily on topics related to the preparation of edible products.
It is not merely about designing tableware/wear and eating tools but about shaping new lifestyles and ways of approaching food starting from raw materials and thus new agricultural models, nutritional values and improvement of eating habits, and discussion of cross- cultural influences and food fusions.
This call is for young designers from all over the world. The scientific committee will select projects that provide the broadest possible vision of food design including communication and packaging design, the design of places for consumption, with ideas on eating on the move or at the office. The projects may include items already produced as well as experimental concepts (university research projects or works in progress)
A 120 -minute poster session will provide an interactive forum for authors to discuss their work.
Presenters will be assigned locations to put up their posters, which will be organized by topic.
Poster boards and pushpins will be supplied, to attach posters to the boards for display.
Presenters are encouraged to prepare and bring 1-page double-sided handouts to accompany their posters.
Topics for this call for poster include, but are not limited to:
Designing for new food systems, products, and experiences both locally and globally
Food Design and Food Studies · Design for All
Design for the Real World: Human ecology and social change and finding solutions for the Food Paradoxes: Hunger and Obesity, Food Waste, natural vs industrial Sustainable chains
Polyhedral restaurants and new food businesses
Sustainable Product Service Systems: design strategies for global food innovation
Design for Health and food safety
Sensory education and sensory science
Education & Communication in the food sector
Functional packaging and new way of communication
Contextualize food knowledge, critical food design
Digital technology and Food Human Computer interaction
Alternative food · Food and the Cities
Call for Posters and Projects (Deadline: August 15, 2015)
To present a poster/ project at the conference, send a 500 word abstract to the Conference Chairs at firstname.lastname@example.org by August 15, 2015.
Please include a 200-word bio.
Object of the email: POSTER
The posters and projects that best narrate individual style and design philosophy will be published in Progetto Alimentare Food Design Magazine.