Explore & Evaluate methods for DISH Design
Essential Explore and Evaluate methods for those designing DISHES
This course contains a selection of ESSENTIAL Food Design Thinking methods from the Explore and Evaluate phases ideal for chefs and Food Designers designing new DISHES.The methods in this course are to be used after Expand methods.
Overview of the methods included in this course:
Before starting this course I strongly recommend to take the Free course Food Design Thinking 101.
It is highly recommended to also take the course Fundamentals of Food Design Thinking together with this course, so that the facilitator is trained to facilitate the activities.
This course only proposes a short selection of the methods in the Explore and Evaluate phases that are considered essential for Dish Design. In other words, these are the methods you absolutely can't do without when designing a dish.
This is only a taste of what Food Design Thinking can do for you in these two phases.
If you are instead interested in pursuing a rich and articulate project, where you give yourself the time to dive deep into context research and analysis in order to come up with more, more robust, and possibly more meaningful propositions, please consider adopting more methods. It is very simple: the more methods you use, the deeper your understanding will be of your context and target user. And the deeper these are, the reacher your ideas will be in the Envision phase.
Please do not hesitate to get in touch if you need help deciding which and how many methods are best for your needs.
StartField Search - Explore Phase (9:16)
StartSystem Map - Explore Phase
StartContext Map - Evaluate Phase
StartStarChat - Explore Phase
StartInsights Map n3 - Evaluate Phase
StartCausality Timeline - Evaluate Phase
StartPersonas - Evaluate Phase
StartDefine Your Food Design Opportunity - Evaluate Phase
StartNeed to work digitally/remotely?
Need to work virtually/remotely with your Team?
I can give you access to a virtual room with your Food Design Thinking methods!
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If you have any question don't hesitate to get in touch!
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Francesca has a PhD in Design Theory applied to Food Design, an MA by Project in Food Design, a BA in Industrial Design and a Postgraduate Certificate in Learning and Teaching in Higher Education. Francesca doesn't like talking about herself in third person, so she is switching to first person now…
Hi! better… People say I'm a bit nuts about Food Design, but that's ok, because I'm really in love with this discipline! That's why I am fully committed to help you in your career, and I want you to become an amazing Food Designer. I want you to know that you are learning from someone with a combination of expertise that nobody else out there has.
I am the Founding Editor of the International Journal of Food Design, the first and only academic, peer-reviewed journal on Food Design, published by Intellect. In 2009 I founded the International Food Design Society, and since then organised the First International Symposium on Food Experience Design (London, November 2010), which was the first academic conference on Food Design, the International Conference on Designing Food and Designing for Food (London, June 2012), the Second International Conference on Food Design (NYC, November 2015), and the 3rd International Conference on Food Design (February 2017). I taught Food Design and Design Thinking at London Metropolitan University and Auckland University of Technology as a senior lecturer. You can find my publications here. I am an award winning Food Designer, a Food Design researcher, consultant and a public speaker often invited to talk about Food Design, Food Design Thinking and my project In Search of Meaningful Food.
In short I'm just someone with a big passion for food, Design and teaching. All these passions led my career and have now merged in this school. =)