A Food Design Thinking course, delivered through three live lessons and one-to-one interaction, for entrepreneurs who want to innovate in the world of food and eating. In this course I introduce you to 23 methods which are part of my Food Design Thinking methodology, and I give you the tools you need to bring this methodology with you for the rest of your career.
Food Design Thinking:
the process that triggers creativity and leads to innovative, meaningful, and sustainable propositions for new dishes, food products, food services, food systems, food events, and anything in between.
This course will give you 23 methods of the 52 steps Food Design Thinking methodology that I have developed. All methods will be described to you during the live lessons.
I have chosen this particular selection of methods for those people who are starting a food business and need a creative path to follow to enhance the meaningfulness and sustainability of their projects. Following these methods you will be able to start from zero and step by step investigate your design context, develop ideas, transform them into full concepts, and plan your actions to turn one of them into reality.
These 23 methods are the minimum number of methods, and the best combination, I consider necessary to develop a successful food business. At the same time, those who want fully embrace this methodology in terms of theory and practical tools, are perfectly free to develop their process further including up to all 52 methods in their practice. If interested in this please contact me personally to discuss options.
It is recommended, but not mandatory, that you start the course with a project in mind, so that you will have a chance of developing it throughout the three weeks, as to make the most of the course itself, and of the access to our private chatroom.
Below, highlighted in red, are the 23 methods that you will be taught. For each method you will have one or more accompanying downloadable and printable PDFs, for you to use whenever you will want.
The course includes:
THREE LIVE 1.5 HOURS LESSONS
Thursday February 15, at 6pm UTC+1
Thursday February 22, at 6pm UTC+1
Thursday March 1, at 6pm UTC+1
The three live lessons will introduce you to the 23 Food Design Thinking methods chosen for this course. You will be explained how to use the methods, and their role in the overall Food Design Thinking process.
Participation to the live lessons is highly recommended, because you will have the opportunity to ask questions and interact with me live. If you can't make it at the live lesson you will be able to watch the replay which will be uploaded immediately after the lesson itself.
Live lessons are delivered on this website, on the curriculum page you'll access after enrolling.
GROUP AND PRIVATE CHATROOMS VIA SLACK FOR FOUR WEEKS
Upon enrolling in this course you will receive an invitation to join a Slack Group, which will give you access to a group chatroom (with other people enrolled in this course), as well as access to a private chatroom with me for three weeks, from February 15 to March 8.
Slack is a free downloadable app for all Apple and android devices, as well as a website accessible from any computer with an internet connection. In this private chatroom you will be able to ask me any question you have, anytime, and I will reply asap. Questions should relate to the course material, your progress, Food Design Thinking and Food Design in general, or short questions about your own projects. This access does not include detailed conversations and consultancy on your own projects.
DOWNLOADABLE PDFs FOR 23 FOOD DESIGN THINKING METHODS
With these downloadable and printable PDFs you will be able to use the methods presented in the course anytime you'll want in the future, as many times you want.
Enrolment closes on Sunday February 13 or earlier if the maximum number of enrolments allowed is reached.
The course allows only a closed number of enrolments to ensure that each person receives enough attentions.
A Certificate of completion will be issued to those who request it.
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. =)