FOOD DESIGN THINKING for Products and Services
A full process with selected methods and step by step instructions to design food products and food services
This course contains a selection of ESSENTIAL Food Design Thinking METHODS ideal for Food Designers designing new FOOD PRODUCTS and new FOOD SERVICES like cafes, restaurants, food trucks, etc.
+ the training for Facilitators
This course gives you all the fundamentals to the Food Design Thinking process. It includes:
- the bases of this methodology on Sustainability and Empathy
- fundamental instructions and methodological frames for Facilitators on creativity and group-work, and how to best facilitate a Food Design Thinking process
- worksheets and step-by-step instructions for 33 Food Design Thinking methods throughout all 6 phases: from learning about the Food Design context, to gathering insights, to generating ideas, prototyping, and developing the proposition' system.
Before starting this course it's recommended you take the Free course Food Design Thinking 101.
If on the other hand, you're interested in a more comprehensive learning with one-to-one coaching sessions with Dr Francesca Zampollo, consider the program Food Design Thinking the Complete Methodology and Training.
If you need support or advice on this course, don't hesitate to get in touch and Francesca will be happy to chat with you!
Course Curriculum
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StartThe complete introduction to Food Design Thinking (6:16)
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StartIntroduction to the Circular Economy (2:42)
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StartThe Circular FOOD Economy Model (19:49)
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StartIntroduction to Sustainability (4:07)
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StartFood Design Thinking for Empathy (4:21)
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StartThe Four Food Design Pillars (7:56)
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StartFood Design Thinking and the Appreciative Inquiry (3:31)
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StartImportance of Collaboration (3:55)
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StartIngredients of Collaboration (8:09)
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StartCreativity and Food Design Thinking (9:13)
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StartFacilitator's Guide (13:14)
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StartHow to facilitate collaborative meetings and the role of the Facilitator (13:14)
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StartThe Food Designer' Superpowers - PART 1 (12:58)
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StartThe Food Designer' Superpowers - PART 2 (14:01)
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StartHow to select the Methods to use
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StartNeed to work digitally/remotely?
Get started now!
Your Instructor
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 the 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. After all... aren't we all 100% unique? :)
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 brought me to found this school. Here you can find my full profile.