The Food Design Thinking methodology – Francesca Zampollo

The Food Design Thinking methodology Information

The complete Food Design Thinking process with worksheets and theory and principles

In this online course, you will find the COMPLETE Food Design Thinking process with all 52 methods by Dr. Francesca Zampollo.

This course will give you everything you need to independently use the Food Design Thinking process.

What is Food Design Thinking? Start by watching the lessons in preview from the links in the curriculum below.

THE DIFFERENCE BETWEEN FOOD DESIGN AND FOOD DESIGN THINKING

Food Design is the Design discipline concerned with everything around food and the act of eating.

Food Design Thinking is the process that leads to generating new and innovative ideas for any food and eating-related project.

THE DIFFERENCE BETWEEN DESIGN THINKING AND FOOD DESIGN THINKING

Food Design Thinking is a food-specific branch of Design Thinking.

What makes Food Design Thinking, is a series of specifically designed tools and techniques. These are designed to trigger creativity for projects around food, and could not, for example, be used in a general Design Thinking process.

While it is appropriate to use a Design Thinking process for food projects, I argue that when designing food and around the act of eating, adopting a Food Design Thinking process will lead to better and more cohesively designed propositions.

Here’s what you’ll learn

• 52 actionable methods to take you through the entire process, from context exploration to idea generation and beyond.
• 21 video lessons and downloadable worksheets with step-by-step instructions for each of the 52 methods.

Who is this course for?

FOOD COMPANIES

Food Design Thinking is for food companies wanting to create new and innovative products while gaining a deep understanding of their food design context and their target user/consumer.

CHEFS AND RESTAURANT OWNERS

Food Design Thinking is for chefs and restaurateurs who understand that there is more to an eating experience than what is on the plate, and want to learn a creative process to create new dishes and cohesively design the food vessel, the environment, and the service staff interaction with customers.

EATING DESIGNERS AND CATERING

Food Design Thinking is for eating designers and catering businesses who want the tools to always generate new and innovative ideas that are meaningful to their clients as well as sustainable.

About Author

Dr. FRANCESCA ZAMPOLLO

Founder and Chief of Inspiration

Dr. Francesca Zampollo is a Food Design researcher, consultant, teacher, and keen public speaker. Francesca has a PhD in Design Theory applied to Food Design, and she is the founder of the Online School of Food Design©. Francesca has spent the last eight years developing the Food Design Thinking methodology, as a food-specific branch of Design Thinking.

She is the founding editor of the International Journal of Food Design, the first and only academic publication for this discipline. She is the founder of the International Food Design Society, and has organised the first, second, and third International Conference on Food Design. Francesca has taught Food Design and Design Theory at London Metropolitan University, Auckland University of Technology, and now at her Online School of Food Design.

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