Image courtesy Food+Design Lab
The inaugural International Conference on Designing Food and Designing For Food kicked off yesterday at London Metropolitan University. Presenting research, discourse, case studies and wacky boxed lunches (!), the 2-day event is the first of its kind to reflect on the multidisciplinary and transdisciplinary nature of food design. The conference presents 29 papers and 7 posters from academics, researchers and students alongside a "Projects" session that includes an exhibition and discussion of 12 selected food design projects. Each day ends with roundtable discussions that tackle subjects like the role of co-creation, product development and dining as Gesamtkunstwerk.
More of an academic colloquium than food-fun-fair, the conference kicked off with keynote presentations that focused on the role of "thrill" in food experience by Brendan Walker. Described as the world's only "Thrill Engineer," Walker was originally trained in aeronautical engineering before researching and teaching Interaction Design at the Royal College of Art. His work offered a lens on the most fundamental consequence of food experience: emotional stimulation.
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