Food design and immersive food related experiences / Course offering / 麻豆社-Bolzano

Food design and immersive food related experiences

Semester 1 路 40419 路 Bachelor in Enogastronomy in Mountain Areas 路 6CP 路 DE

Not only the food, but also the way in which it is consumed can be designed. The ingredients of a dish go far beyond its food content and extend to tradition, communication and culture. In "Food Design and immersive food related experience" the idea of food preparation will be broadened and the creation of a dish will be considered as a synesthetic project that includes all the phases from preparation to tasting, including also spaces and environments dedicated to them (from the tools to prepare or eat a food to the atmosphere of the places where it is consumed).

Lecturers: Eleonore Eisath

Teaching Hours: 36
Lab Hours: 24
Mandatory Attendance: No

Course Topics
The Food Design course provides students with a deep understanding of how product, recipe, and packaging shape and enhance a holistic culinary experience. By exploring fundamental concepts of product and packaging design 鈥� from brand strategy and material selection to communication and digital design 鈥� students acquire the knowledge necessary to develop a cohesive, market-ready food concept. The course also offers practical insights into the daily work of the design studio for food and packaging innovation, MILK, and presents case studies of successful food brands. These examples illustrate how food products and their packaging are not only carriers of taste but also key factors in brand perception, sustainability, and the creation of unique consumer experiences. By the end of the course, students will be able to present a complete concept for their own food product 鈥� including target group analysis, recipe development, brand identity, packaging design, digital presence, and communication strategy 鈥� and convincingly present it in a professional pitch deck.

Propaedeutic courses
None

Teaching format
Lectures, practical exercises, in-person and online sessions.

Educational objectives
-

Additional educational objectives and learning outcomes
Students understand how product, recipe, and packaging shape a holistic culinary experience. They are able to develop their own food concept including branding, packaging, and communication strategy, and present it professionally.

Assessment
Presentation of the student projects

Evaluation criteria
- Quality of the concept - Visualization - Marketing - Presentation

Required readings

101 Design Methods: 101 Design Methods: A Structured Approach for Driving Innovation in Your Organization

Change by Design: How Design Thinking Transforms Organizations and Inspires Innovation

Why Shrinkwrap a Cucumber?: The Complete Guide to Environmental Packaging

Sustainable Development Goals
This teaching activity contributes to the achievement of the following Sustainable Development Goals.