This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
6 Nov
Day 1
16h00 – 17h00
Atri
Atri
Registration
17h00 – 17h30
Agora
Agora
Opening Exhibition B(i)tes
Mapping Food Design through Phygital Food Systems
Mapping Food Design through Phygital Food Systems
17h30 – 18h00
SAC
SAC
Food Design Magazine presentation
Fernando Martínez & Ricardo Bonacho
Fernando Martínez & Ricardo Bonacho
18h00 – 19h30
SAC
SAC
Mind Mouth Food Design Experience Marije Vogelzang
19h30 – 21h00
Cafeteria
Cafeteria
Meet & Drink
16h00 – 21h00
Room 212
Room 212
Working Room Open to Authors and Keynotes
7 nov
Day 2
08h00 – 08h30
Registration
08h30 – 09h15
SAC
SAC
Institutional Welcome
ELISAVA – FORK – Honour Committee
FORK - Food Design for Opportunities, Research and Knowledge*
09h15 – 10h30
SAC
SAC
Marije VogelzangEdible Philosophy, your mind on food
10h30 – 11h00
Rooms 215-18
Rooms 215-18
Coffee Break
11h00 - 12h30
Room 212
(closed to public)
Room 212
(closed to public)
Hub 1: Hub for Food Design in Funded Projects, Research Initiatives, and Policy
11h00 - 12h30
Room 411
Room 411
Papers Session 1 Design for Sustainability(15' each presentation + 15' moderator discussion)
ID111 The Decolonized Decarbonized Dinner Party.
ID70 Innovating universities spaces and services for food production, transformation, and consumption: a case studies comparison.
ID72 "El Poble-sec en Peu de Joc": a Participatory Inquiry into the Joyful Potential of Sustainable Food Practices.
ID82 Sustainability through digitality. Perspective of critical food design.
ID14 Design Fiction as a Medium for Socio-technical Transitions Toward Food Futures.
Q&A DISCUSSION WITH MODERATOR
11h00 - 12h30
Room 412
Room 412
Papers Session 2 Design for Sustainability(15' each presentation + 15' moderator discussion)
ID98 Transformative design strategies for plant-based diets: Opportunities for the Dutch protein transition.
ID20 Transforming challenges into opportunities: food waste as a regenerative resource in materials design education.
ID38 Data-driven food interfaces.
ID34 Secondary Raw Materials from Agro-Food Waste: SOSIA, a Custom ChatGPT for Supporting Sustainable Design Choices.
ID84 Exploring Innovations in Food Product Design: A Review of Cereal-based Snack Educational Projects.
Q&A DISCUSSION WITH MODERATOR
11h00 - 12h30
Room 413
Room 413
Papers Session 3 Design for Sustainability(15' each presentation + 15' moderator discussion)
ID73 Co-designing the Milanese food system: from future scenarios to experimentation.
ID170 Food Design and the sustainability of the relationship food-time.
ID126 Design of phygital products for the twin transition in the food system.
ID137 Hybridising knowledge: Co-creation, co-design and participatory learning in shaping a sustainable future for food and agriculture.
ID139 The connectivy between food providers and consumers in rural areas of Spain.
Q&A DISCUSSION WITH MODERATOR
11h00 - 12h30
Room 414
Room 414
Papers Session 4 Design for Sustainability(15' each presentation + 15' moderator discussion)
ID112 Future Foodies: A Speculative Design Approach for Youth Engagement and Policy Shaping.
ID143 Enhancing Lupin Consumption through Phygital Vending Innovation for Sustainable Food Systems.
ID25 Toward smart and sustainable kitchen experience design for self-service restaurants: A function decomposition approach.
ID169 Food Design for Education and Sustainability.
Q&A DISCUSSION WITH MODERATOR
12h30 – 12h45
15 min. Break
12h45 – 13h30
SAC
SAC
Round Table Results from Hub 1: Food Design in Funded Projects, Research Initiatives, and Policy (open to public)
13h30 – 15h00
Rooms 215/218
Rooms 215/218
Lunch
15h00 – 15h45
SAC
SAC
Joan Simó
Ametller Origen Group
Ametller Origen Group
15h45 – 16h30
SAC
SAC
Alexandre Dilmé
GBFoods
GBFoods
16h30 – 16h45
SAC
SAC
Q&A keynotes
16h45 – 17h00
Break
17h00 – 18h30
Room 212
(closed to public)
Room 212
(closed to public)
Hub 2: Hub for Food Design and Food Innovation, Entrepreneurship & Industry
17h00 – 18h30
Room 411
Room 411
Projects Session 1 Design for Sustainability(10' each presentation + 40' moderator discussion)
ID103 The Kitchenette of Future Dust.
ID106 Wavi: The Revolutionary Pasta Cooker.
ID117 Lunch break. Restoring industrial activity in two existing buildings in the Agricultural Area of Baixa Tordera.
ID91 Towards a Wicked Solution to Food Insecurity: An ethnographic study of sustainable food design outcomes at the 2024 eFood Conference in Barcelona.
ID62 The Taste of Memory / Exploring Collective Memories Through Food.
Q&A DISCUSSION WITH MODERATOR
17h00 – 18h30
Room 412
Room 412
Projects Session 2 Design for Sustainability(10' each presentation + 40' moderator discussion)
ID2 The Kiss: Translating Gustav Klimt’s masterpiece into a Gastronomic Bio-Art Experience through Artificial Intelligence and Computational Design.
ID78 Roots – An Edible Landscape.
ID49 Culinary Architectures: Crafting Gastronomic Experiences with Edible Moulds, Generative Artificial Intelligence and Biodesign.
ID47 Saving Energy.
ID172 Moldling the Industry.
ID63 Food Design In A Fine Dining / Redefining the culinary experience and beyond.
Q&A DISCUSSION WITH MODERATOR
17h00 – 18h30
Room 413
Room 413
Projects Session 3 Design for Sustainability & Social Innovation(10' each presentation + 40' moderator discussion)
ID51 Time is (not) money.
ID168 Milk and Mirrors.
ID151 The Cooking Ape Institute - the renaissance of food preparation.
ID46 ITINERANTE.
ID142 Culinary Commons.
Q&A DISCUSSION WITH MODERATOR
17h00 – 18h30
Room 414
Room 414
Projects Session 4 Design for Sustainability & Social Innovation(10' each presentation + 40' moderator discussion)
ID44 The "Table" Project -What food design can do for regional design.
ID45 The 'Cows Save Cows' Project. -Upcycling whey from the perspective of a circular economy in small and medium-sized dairy farmers in Japan.
ID123 Sexy Beans. Landscape 2065. A project to improve beans consumption for Z generation.
ID149 LIFE Climate Smart Chefs.
ID 173 "Històries de la cuina"
ID64 MOME / food design in education.
Q&A DISCUSSION WITH MODERATOR
18h30 – 19h00
Room 215-18
Room 215-18
Coffee Break
19h00 – 19h45
SAC
SAC
Round Table Results from Hub 2: Food Design for Food Innovation, Entrepreneurship & Industry(open to public)
19h45 – 20h45
SAC
SAC
Carolyn Steel
16h00 – 21h00
Room 212
Room 212
Working Room Open to Authors and Keynotes
8 nov
Day 3
08h30 – 09h15
Welcome Day Two
09h15 – 10h30
SAC
SAC
Andoni Luis Aduriz
Mugaritz
Mugaritz
10h30 – 11h00
Room 215-18
Room 215-18
Coffee Break
11h00 – 12h30
Room 215
(closed to public)
Room 215
(closed to public)
Hub 3: Hub for Food Design Education & Training
11h00 – 12h30
Room 411
Room 411
Papers Session 5 Design for Gastronomy(15' each presentation + 15' moderator discussion)
ID109 Multisensory experience and environmental well-being for gastronomic spaces using new computational neuroscience systems: Case study in Barcelona.
ID154 Towards Inclusive Gastronomy: How 3D Printing Could Enable Allergen-free Dining.
ID88 A Taste of Innovation: ESHTE's Collaborative Experimentation with Sea Urchin Delicacies in Ericeira Festival.
ID21 Design at Wine: How wine labels are going phygital.
ID50 Preserving cuisine heritage through a digital platform: the Izmir Cuisine case.
Q&A DISCUSSION WITH MODERATOR
11h00 – 12h30
Room 412
Room 412
Papers Session 6 Design for Nutrition and Health(15' each presentation + 15' moderator discussion)
ID152 Focus on food instead of nutrients improves consumers’ understanding of meals’ nutrition quality.
ID77 Italian Food Design: crafting healthy, sustainable products for target diets.
ID32 EATING SCOBY: Designing food prototypes for situated more-than-human eating.
ID15 Using disgust to encourage desirable food behavior.
ID54 Social Media as a Powerful Tool for Food Preparation and Gaining Healthy Eating Habits.
Q&A DISCUSSION WITH MODERATOR
11h00 – 12h30
Room 413
Room 413
Papers Session 7 Design for Tourism(15' each presentation + 15' moderator discussion)
ID79 Follow-up research of focus groups on dining experiences.
ID52 The impact of QR coded digital menus on consumer perceptions in the restaurants.
ID104 Exploring Gastronomic Landscape of Old Town Phuket as a Creative City of Gastronomy.
ID24 Dining out. Visual atlas of bars, cafés and restaurants in Barcelona.
Q&A DISCUSSION WITH MODERATOR
11h00 – 12h30
Room 414
Room 414
Papers Session 8 Design for Education(15' each presentation + 15' moderator discussion)
ID140 Mapping food design and its agents according to a design ontology model.
ID119 Touching Eating: Textile = pseudopodial experience for human.
ID121 From Food Waste to Biomaterial: Creating a new Learning Methodology.
ID102 Portuguese parents’ perspectives on children’s eating habits and dietary practices in schools.
ID13 Sweet Data: Creating alternative content for a cookbook’s phygital experience with data visualisation.
12h30 – 12h45
Break
12h45 – 14h00
SAC
SAC
Alice Rawsthorn
14h00 – 15h30
Rooms 215-218
Rooms 215-218
Lunch
15h30 – 16h15
SAC
(open to public)
SAC
(open to public)
Round Table results from Hub 2: Food Design Education & Training
16h15 – 17h15
SAC
SAC
Toni Massanés
Fundación Alicia
Fundación Alicia
17h15 – 18h45
Room 414
Room 414
Projects Session 5 Design for Nutrition, Health & Gastronomy (10' each presentation + 40' moderator discussion)
ID153 How can 3D food printing change the way to design food and desserts?
ID33 Soundametric Food.
ID69 La Rosa Etrusca PGI “Carciofo Romanesco del Lazio” became a Flower.
ID71 "LA WANDA": a new beverage for healthy people.
ID80 Redesigning Two Traditional Italian Pastries: Introducing a New “Maritozzo Laziale” and “Occhio di Bue” with Low Glycemic Index and High Nutritional Value.
Q&A DISCUSSION WITH MODERATOR
17h15 – 18h45
Room 412
Room 412
Projects Session 6 Design for Education(10' each presentation + 40' moderator discussion)
ID120 Touching Eating: Textile = pseudopodial experience for human - To what extent can be discoursed the interaction between food and tactility through textile using pataphysics applied Food Kansei Engineering?
ID170 Pioneering the Future of Food Design Education: The World's First Degree in Design for Food Systems by Elisava + CETT.
ID89 Fictionary: Creative Food Experience Through Collaborative Lexical Building.
ID43 Sustainable Food Education: Insights from the Miso Soup Project. Kaori Kawarazaki,
ID165 Regenerative Food Design for Healthy and Sustainable Food Systems.
ID86 Pasta nella pasta.
17h15 – 18h45
Room 413
Room 413
Projects Session 7 Design for Social Innovation(10' each presentation + 40' moderator discussion)
ID27 In Touch with Nature - Foraging experience as an approach to a more natural and sustainable diet.
ID96 Future Foodies: the power of young people in creating the future of what we eat.
ID6 Proyecto Elena.
ID97 La Combi Rosa.
ID166 Design (En)Vision, The Future of Food Design.
Q&A DISCUSSION WITH MODERATOR
17h15 – 18h45
Room 414
Room 414
Projects Session 8 Design for Social Innovation(10' each presentation + 40' moderator discussion)
ID167 Catering for Tomorrow: Co-Designing for Sustainability.
ID160 La voz del Delta.
ID171 Food Design Education for Sustainability and Social Innovation.
ID171 Lo que no se ve.
ID 169 NUDO, Food Waste System.
Q&A DISCUSSION WITH MODERATOR
18h45 – 19h15
Rooms 215-18
Rooms 215-18
Coffee Break
19h15 – 20h15
SAC
SAC
Pablo Britton
Bompas & Parr
Bompas & Parr
21h00
BAR LOBO
BAR LOBO
Networking Dinner
16h00 – 21h00
Room 212
Room 212
Working Room Open to Authors and Keynotes
9 nov
Day 4
08h30 – 09h15
Welcome Day Three
09h15 – 10h15
SAC
(open to public)
SAC
(open to public)
Hub 4 for Food Communication and Dissemination of the Food Design Concept . In Fish Bowl format.
10h15 – 10h45
Rooms 215-18
Rooms 215-18
Coffee Break
10h45 – 12h15
Room 411
Room 411
Papers Session 9 Design for Gastronomy(15' each presentation + 15' moderator discussion)
ID125 Environmental and emotional well-being in the spatial experience of a restaurant context from a work perspective.
ID41 Exploring the Impact of Gastronomic Experiences: A Case Study of "Cultura à Mesa" by Cascais Food Lab.
ID138 Painting the flavors: how the colors may influence the perception in microalgae-enriched dishes?
ID10 Mobile Food Printing in Professional Kitchens: An inquiry of potential use cases with novice chefs.
ID 53. "L’Anòmala": Exploring the Design Space of Immersive Gastronomic Experiences that Are Both Delightful and Provocative.
Q&A DISCUSSION WITH MODERATOR
10h45 – 12h15
Room 412
Room 412
Papers Session 10 Design for Policies and Communities(15' each presentation + 15' moderator discussion)
ID146 Digital tools to bridge stakeholder relationships on the production consumption cycles for more sustainable agriculture in the context of a Circular bioeconomy transformation.
ID12 Design of alternative food systems for Venetian soilless communities.
ID19 A table for 5000. Visual atlas of food retail in small municipalities of the metropolitan region of Barcelona.
ID29 Digital Ties, Shifting Values: Suggestions for the Phygital Future of Alternative Food Networks.
ID141 Hybrid design dialogues for a sustainable food future: The role of food designers in bridging urban and rural communities for change.
Q&A DISCUSSION WITH MODERATOR
10h45 – 12h15
Room 413
Room 413
Papers Session 11 Design for Social Innovation(15' each presentation + 15' moderator discussion)
ID60 Leveraging the digital to decrease the physical. A digital approach for reducing individuals’ and communities’ food waste.
ID39 "Voices at the Table: Co-Developing Equitable Solutions for Healthier and Sustainable Food Systems through New Orleans Restaurants".
ID122 Food for Reconciliation: Design for Social Innovation in Colombian Post-Conflict Communities.
ID17 Beyond Homeostasis and Hedonism: Food's journey to self-actualising.
ID30 From grave to cradle: the coffee dead cities.
Q&A DISCUSSION WITH MODERATOR
10h45 – 12h15
Room 414
Room 414
Papers Session 12 Design for Social Innovation(15' each presentation + 15' moderator discussion)
ID95 LAGA - Innovation program for Healthy & Sustainable Eating.
ID36 Venice Lagoon sitopìa. Design for hyperlocal food ecologies.
ID48 The Bio-AI Era: Biomaterials and Artificial Intelligence Transforming Design, Architecture, Gastronomy and Art.
ID66 Digitalizing the Ballarò historic Market for Social Innovation.
ID22 Investigating the propensity of culinary professionals to adopt 3D food printing within their kitchens.
Q&A DISCUSSION WITH MODERATOR
10h45 – 13h00
SAC
SAC
Selected Projects Industry Pitch
13h00 – 14h00
SAC
SAC
EFOOD Awards and Farewell
14h00 – 15h30
SE
SE
Closing Experience. Light lunch
16h00 – 19h00
Manual Thinking Studio
Manual Thinking Studio
Workshop Luki Huber
Manual Thinking
Manual Thinking
16h00 – 19h00
Rooms 215/218
Rooms 215/218
Workshop Honey & Bunny
16h00 – 21h00
Room 212
Room 212
Working Room Open to Authors and Keynotes