Presentation Call Call for Projects Registration Committees Scientific Committee Keynotes Contacts Venue Calendar Submission Guidelines Submissions Programme Angela Carter
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Presentation:


FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food, Designing Dialogues, reflecting on interdisciplinarity as not limited to the design of objects or services, but seeking awareness towards new lifestyles and innovative approaches to food. Albeit the social sciences, through Food Studies researchers, have continuously looked for how food influences and shapes society, there is a growing interdisciplinary interest in Gastronomy, similarly to Design, where more projects try to solve problems related to different food systems. Worldwide academia and media are currently discussing examples of these Design processes around food and this emerging phenomenon: Food Design. Design, Gastronomy and Culture interact at different levels and shape the food production, communication and distribution by valuing and bringing to life aspects much wider than the mere question of feeding as an act of survival.

In Portugal, there has not been much research on the relationship between Design and Gastronomy; hence the relevance of pairing the enormous attention given to restaurants and chefs, researchers and professionals with the impacts of Food Design. Additionally, a new sense of social responsibility emerged, where chefs and designers react to face the challenge of a positive change in the paradigm of food. The latter only recently looked at food and food services from different perspectives, developing and applying new theories, as food became the focus of the various areas of Design – either from Graphic Design to Product Design, or from Architecture to Communication. Numerous aspects influence such a relationship between food and Design, since Chefs use Design techniques and tools to create new dishes, experiences, and services, even if they are unaware of it.

Food systems are at their maximum resource capacity and designing new ways of thinking about food will possibly bring a different approach to generate sustainable solutions. Accordingly, food production professionals have developed a desire to share knowledge about food, creating new communication networks open and accessible to everyone, where ideas can be freely expressed through creativity, innovation, experimentation and dissemination. Ultimately, rising consumer awareness about economic and social matters on food production – as a response to recent globalism, a concern for the environment or a practical solution to local economic development – brought Design Thinking to the core of many of these issues.

Call for Papers:


International Food Design and Food Studies Conference 2017
Experiencing food: designing dialogues
October 19-20-21, 2017
Lisbon, Portugal
www.experiencing-food.com

1st Call for Papers until 15 March 2017

The Estoril Higher Institute for Tourism and Hotel Studies, the Faculty of Architecture | University of Lisbon, the Faculty of Arts and Humanities | University of Lisbon and the University of Beira Interior invite researchers, chefs and designers from all scientific areas to submit original papers for presentation at the 1st International Conference on Food Design and Food Studies, Experiencing Food: Designing Dialogues.

The International Conference on Food Design and Food Studies, 2017, Experiencing Food: Designing Dialogues emerges as a forum where researchers, chefs and other professionals in the food industry can collaborate with designers and researchers to present food research and experiments on food for an international audience.

It is intended to be a meeting between Design and Food, seeking to explore the relationship between food and design, the processes and the people who are researching and influencing this new territory, looking for how Food Design and Food Studies will contribute to the future of food.

This event is intended for academics in the area of Food Design and Food Studies to interact with industry professionals, chefs and designers. The proposed format tries to facilitate collaboration between design specialists with different scientific areas (communication, product, events, architecture, psychology, sociology and others) and food production managers and professionals.

We are calling for papers on the following topics:

Food Design and Food Studies:

  • Designing Food Systems
  • Products, Services and Experiences
  • Designing for Gastronomic Tourism
  • Design for Health, Food Safety and Sustainability
  • Education and Communication in Food Sector
  • Food Design Education
  • Food Spaces and Spaces for Food
  • Food Perception, Food Colour and Colour in Food
  • Packaging for Food
  • Food and Literature
  • Design, Food and Society

The call for papers to be presented at the conference is addressed to academics, researchers (including post-graduate students) and professionals (chefs and designers) with an interest in this new merging territory between Design and Food – Food Design).

Call for Projects:


The organizing committee of the 1st International Conference on Food Design and Food Studies, Experiencing Food, Designing Dialogues, invites designers, architects, gastronomy researchers, artists, chefs and other creators to participate in the conference through a temporary exhibition taking place during the conference – 19, 20 and 21 October 2017.

The theme of the exhibition will be Experiencing Food, Designing Dialogues, since it will focus on the most diverse forms of food design.


How can we build dialogues between food and other disciplines besides gastronomy and cooking?

Projects can be edible products, objects of use or communication, spaces, processes or services relating to the food universe. We welcome participants who present their projects regardless of being prototypes, projects in progress, concluded or commercialized.

The selected projects will be part of an interdisciplinary and collective exhibition, open to the conference participants of the 1st Conference of Food Design and Food Studies, Experiencing Food, Designing Dialogues, taking place at the Faculty of Architecture of the University of Lisbon, 19-21 October 2017.

Papers are to be submitted on the platform according to the criteria on the conference website and the projects will be evaluated by our scientific committee specifically designated for the practice of Food Design.

1st Selection phase
Send an abstract (max. 500 words) + 2 or 3 illustrative images of the project until 10 April 2017 to the e-mail conference (info@experiencing-food.com) with the subject Call for Projects. Attach to the e-mail a word document (max. 2MB) with the images without authors information for blind review.

2th Selection phase
If the project is selected, you are to send an extended project summary, technical information and images with resolution for panel printing.

The participation in the exhibition will entitle you to attend the conference, display the project to the entire conference community, and have it as part of the conference proceedings to be handed to the authors and participants on the opening day.

Registration
1. Project Name
2. Full Name of the authors
3. Name as you would like it to appear on badge
4. Affiliation: (Institution / Company)
5. Profession / Occupation
6. E-mail

Information for invoice (optional)
7. Name (person, institution or company)
8. NIF (tax number – optional)
9. Address

Confirmed entries are entitled to:
- Be part of the official program
- Receive official documentation
- Obtain a certificate of participation
- Publish the project in the conference proceedings to be handed on the opening day
- Lunch and coffee breaks on the 19th and 20th October

June 30 (Deadline for Early Bird Registration – Accepted Projects)
Researchers, professionals, designers, artists, chefs… - 80 €

September 10 (Deadline for Final Registration – Accepted Projects)
Researchers, professionals, designers, artists, chefs… - 120 €

The registration process will only be complete when the authors receive a confirmation e-mail from the organization.

Important Notes:
- Authors with accepted projects must indicate the submission number of the approved abstract.
- Authors with more than one accepted submission project have a 50% discount on the second enrolment.
- Emergency contact (optional)
- Observations (If you have special dietary restrictions, special accessibility needs or some information for your safety that the organisation should know, please fulfil this item)

Registration:


PUBLIC / AUDIENCE
Conference attendance

The registration is made through the executive committee’s e-mail: info@experiencing-food.com. To formalize the process, it will be necessary to submit confirmation of the fee’s payment, as well as the following information:

1. Full Name
2. Institution
3. Profession - Occupation
4. E-mail
5. Students must attach proof of such status.

Information for invoice (optional)
1. Name (person, institution or company)
2. NIF (tax number - optional)
3. Address

Confirmed entries are entitled to:
- Attend the conference with certificate of participation.
- Conference materials.
- Lunch and coffee breaks on the 19th and 20th October.

September 10 (Deadline for Early Bird Registration)
Students - 35 €
Doctoral Students - 60 €
General Public and Professionals - 90€

September 30 (Deadline for final Registration)
Students - 55 €
Doctoral Students - 80 €
General Public and Professionals - 110€

The registration process will only be complete when the attendees receive a confirmation e-mail from the organisation.


SPEAKERS

Conference presentation and publication (the process of registration is only for abstracts accepted by the scientific committee).
The registration is made through the executive committee’s e-mail: info@experiencing-food.com. To formalize the process, it will be necessary to submit confirmation of the fee’s payment, as well as the following information:

1. Full Name (person, institution or company)
2. Name as you would like to appear on the badge
3. Institution / Company / Affiliation
4. Address 5. Profession - Occupation
6. Communication ID (when applicable)
7. E-mail
8. NIF (Tax Number - Optional)
9. Doctoral and MA Students must attach proof of such status.

Confirmed entries are entitled to:
- Be part of the official program
- Receive official documentation
- Obtain a certificate of participation
- Publish the paper in English according to the formatting of the publisher indexed to ISI/SCOPUS/Web of Science as a book chapter
- Have lunch and coffee breaks of the 19th and 20th October

June 30 (Deadline for Early Bird Registration - Accepted Abstracts)
Researchers, professionals - 230 €
Doctoral and MA Students - 180 €

September 10 (Deadline for final Registration - Accepted Abstracts)
Researchers, professionals - 280 €
Doctoral and MA Students - 230 €

The registration process will only be complete when the authors receive a confirmation e-mail from the organisation.

Important notes:
- Authors with accepted communication must indicate the submission number of the approved abstract.
- Authors with more than one accepted submission have a 50% discount on the second enrolment.
- In the case of submission of two or more authors, the main author of the paper must pay the full registration corresponding to the participation in the conference. Secondary authors should pay only the registration corresponding to the assistance. Certificates will only be issued to authors who register. Unregistered authors will not be published in the conference proceedings.
- Emergency contact (optional)
- Observations
(If you have special dietary restrictions, special accessibility needs or some information for your safety that the organization should know, please fulfill this item)


ADDITIONAL FEES (Audience and Authors)

The registration is made through the executive committee’s e-mail: info@experiencing-food.com. To formalize the process, it will be necessary to submit confirmation of the fee’s payment, as well as the following information:

1. Full Name
2. Institution
3. Profession - Occupation
4. E-mail
5. NIF (Tax Number - Optional)

September 10 (Deadline for Early Bird Registration)
Angela Carter. Appetites beyond the grasp of imagination (lunchtime*) and Lisbon Cultural tour. 80€
21 October (Estoril Higher Institute for Tourism and Hotel Studies)

Angela Carter. Appetites beyond the grasp of imagination, (lunchtime*). 70€
21 October (Estoril Higher Institute for Tourism and Hotel Studies)

September 30 (Deadline for final Registration)
Angela Carter. Appetites beyond the grasp of imagination, (lunchtime*), and Lisbon Cultural tour. 130€
21 October (Estoril Higher Institute for Tourism and Hotel Studies)

Angela Carter. Appetites beyond the grasp of imagination, (lunchtime*). 120€
21 October (Estoril Higher Institute for Tourism and Hotel Studies)

The registration process will only be complete when (attendees or authors) receive a confirmation e-mail from the organisation. The registration on Angela Carter. Appetites beyond the grasp of imagination (lunchtime*) and the Lisbon Cultural tour is limited to available seats.

*A lunch experience within the scope of the multidisciplinary project Receiving | Perceiving English Literature.

Committees:


Executive Committee
Cláudia Viegas (ESHTE)
Alcinda Pinheiro de Sousa (CEAUL - FL.UL)
Maria José Pires (CEAUL - ESHTE)
João Paulo Martins (CIAUD - FA.UL)
Ricardo Bonacho (CIAUD - FA.UL - ESHTE)
Sara Velez Estêvão (LABCOM.IFP - UBI)


Organising Committee
Cláudia Viegas (ESHTE)
Alcinda Pinheiro de Sousa (CEAUL - FL.UL)
Maria José Pires (CEAUL - ESHTE)
João Paulo Martins (CIAUD - FA.UL)
Ricardo Bonacho (CIAUD - FA.UL - ESHTE)
Sara Velez Estêvão (LABCOM.IFP - UBI)
-

Ana Daniela Coelho (FLUL)
Elisabete Rolo (CIAUD - FA-UL)
Elsa Gavinho (ESHTE)
Filipa Nogueira Pires (CIAUD)
Mariana Pacheco Loureiro (CEAUL - FL.UL)
Susana Gonçalves (ESHTE)
Honor Committee
Fernando Moreira da Silva (CIAUD - FA.UL)
João Pardal Monteiro (FA.UL)
João Correia (LABCOM.IFP - UBI)
Joaquim Mateus Paulo Serra (FAL - UBI)
Paulo Jorge Farmhouse Alberto (FL.UL)
Raúl das Roucas Filipe (ESHTE)
Rita Peres (CIDI - ESHTE)
Teresa Cid (CEAUL - FL.UL)


Graphic Design
Sara Constante (LABCOM.IFP - UBI)


Web Design
Sara Constante (LABCOM.IFP - UBI)
Susana Costa (LABCOM.IFP - UBI)

Scientific Committee:


Scientific Committee (updating)

Ana Gaspar (C3i - IPP)
Anna Cerrocchi (Polytechnic University of Turin)
Afonso Borges (LABCOM.IFP - UBI)
Alcinda Pinheiro de Sousa (FL.UL - CEAUL)
António Lacerda (Universidade do Algarve)
Barry Kudrowitz (University of Minnesota)
Bernhard E. Bürdek (Offenbach University of Art and Design)
Catarina Moura (LABCOM.IFP - UBI)
Carlos Brandão (ESHTE)
Charles Spence (Oxford University)
Cláudia Viegas (ESHTE)
Daniel Raposo (ESART - Instituto Politécnico de Castelo Branco)
Dulce Loução (FA.UL - CIAUD)
Elisabete Rôlo (FA.UL - CIAUD)
Erik Jan Hultink (TUDelft)
Fabio Parasecoli (New School, New York)
Fernando Moreira da Silva (FAUL - CIAUD)
Francesca Zampollo (Online School of Food Design)
Francisco Paiva (LABCOM.IFP - UBI)
João Nuno Pernão (FA.UL -CIAUD)
João Paulo do Rosário Martins (FA.UL - CIAUD)
Jorge Umbelino (ESHTE)
Josélia Pedro (C3i - IPP)
Juan Jose Arango Correa (Universidad Jorge Tadeo Lozano, Bogotá, Colombia)
Manuela Guerra (ESHTE)
Maria José Pires (ESHTE - CEAUL)
Niels Heine Kristensen (Aalborg University)
Rachel Edwards-Stuart (Westminster Kingsway College)
Rita Almendra (FA.UL - CIAUD)
Rita Filipe (FA.UL - CIAUD)
Ronald Tobin (University of California)
Sancho Silva (ESHTE)
Sara Velez Estêvão (LABCOM.IFP - UBI)
Sonia Massari (Gustolab International, Scuola Politecnica di Design, ISIA Design School)
Suzana Parreira (FBAUL)
Pedro Reissig (The New School, NYC and Universidad de Buenos Aires, Argentina)
Vanda Correia (C3i - IPP)

Anna Cerrocchi

| Studio ONE Off

Architect, designer, professor at the Polythecnic of Turin, vice president of the International Food Design Society, Member of the Permanent Design Observatory ADI – Associazione per il Disegno Industriale, vice coordinator of the Focus Group Design at the Architects Registration Board of Turin (OAT).
From 1992 she works for the Public Administration and several Companies in the sector of the furnishing, of the fashion and the communication, planning products, events, exhibitions and development of the Corporate Image.
In 2001 she founded ONE Off -group of designers active in the experimentation on the connections between architecture, design and art- which organizes and edit Food Design®, show/event which since 15 years have involved the world of the international design exploring the new project frontiers with and for the food. Thank to the acquired expertise in such an innovative field of project, she collaborates with several Companies in the world of food.

Ana Gaspar

Ana Gaspar has been teaching in higher education since 1998, focusing on Design, at the Higher School of Technology and Management of Portalegre, at the Polytechnic Institute of Portalegre. She has a master's degree in Art History. She holds a PhD in Design from the Faculty of Architecture | University of Lisbon. She has participated in congresses focusing on Communication, Emotional Design, Research Sciences and Evolution of the Human Being. Since 2010 she is a member of C3i - Center for Interdisciplinary Coordination for Research and Innovation of the Polytechnic Institute of Portalegre.

Afonso Borges

Industrial and communication designer.
Graduated in communication design by the faculty of fine arts of the university of porto, master in industrial design by the faculty of engineering of the universidade do porto and phd by the department of communication and art at the universidade de aveiro. Since 2002 collaborates with the universidade beira interior, where is auxiliar professor and course director at the ma in industrial design, and since 2009 on a regular basis with the esad, superior school of art and design.
Integrated member of research unit labcom-ifp and researcher of project design of objects of daily use, is the author of normal: memory, invisibility and meaning in the objects (ua:2015), new normal (ubi:2011) and simplification and reduction: a possible return to normality (up:2009).
Until 2006 works in communication and multimedia design, where was general chair of design, video and sound of porto editora form 1996 to 2001, with several dozen prizes. In 2000 founded the sutdio box03, having developed with the designer sofia rato, projects for national and international clients as alliance healthcare, amp área metropolitana do porto, jp sá couto, clã, hospital da trofa, mota-engil, novartis, optimus-nos, portgás, porto editora, studio andrew howard, teixeira duarte, vodafone or wook.

António Lacerda

(Universidade do Algarve)

António Lacerda, is a graphic designer, researcher and professor in the Department of Arts, Communication and Design at the University of Algarve, Portugal. António is the coordinator of the Master's degree in communication with a focus on design in the tourism and cultural sectors.

Barry Kudrowitz

(College of Design - University of Minnesota)

Barry Kudrowitz is an assistant professor and director of product design at the University of Minnesota. He received his PhD from the Mechanical Engineering Department at the Massachusetts Institute of Technology (MIT), studying humor, creativity, and idea generation. Kudrowitz co-designed a Nerf toy, an elevator simulator that is in operation at the International Spy Museum in Washington, D.C., and a ketchup-dispensing robot that was featured on the Martha Stewart Show. He teaches Food Design and is the associate editor of the International Journal of Food Design.

Bernhard E. Bürdek

(University of Art and Design Offenbach am Main)

Bernhard E. Bürdek, born in 1947, was one of the last students at the Ulm DesignSchool. Since 1971 he is working as a designer, teacher and consultant. He was a Professor at the University of Art and Design at Offenbach am Main / Germany until 2013, he was teaching Design Theory, Design Methodology and Strategic Design.
He was guest lecturing in Brazil, China, Roumania, Switzerland and Taiwan. He is a member of international evaluation boards in Italy, Lithuania, the Netherlands, Austria and Portugal. In 2012 he received a Dr. phil. from the University of Applied Art at Vienna / Austria. He is author of numerous publications translated in many languages. Since 1991 he is head of Vision & Gestalt - office for Design and communiation. (www.buerdek.info).

Charles Spence

(Department of Experimental Psychology - University of Oxford)

Professor Charles Spence is a world-famous experimental psychologist with a specialization in neuroscience-inspired multisensory design. He has worked with many of the world’s largest companies across the globe since establishing the Crossmodal Research Laboratory (CRL) at the Department of Experimental Psychology, Oxford University in 1997. Prof. Spence has published over 750 articles and edited or authored, 10 academic volumes including, in 2014, the prize-winning “The perfect meal”. Much of Prof. Spence’s recent work has focused on the design of enhanced multisensory food and drink experiences with chefs, baristas, mixologists and the food and beverage industry. The research conducted at the Crossmodal Research Laboratory in Oxford has garnered widespread media attention across the globe, including in The Economist (February 4-10th, 2012, p. 74), and The Financial Times (3rd June, 2013, p. 14). Over the last decade alone, Prof. Spence and the CRL have been featured in more than 2,500 newspaper articles, radio interviews, and television programs.

Carlos Brandão

(ESHTE)

Currente position: Coordinator Professor/Senior Lecturer - Head of the Department of Food Sciences at Escola Superior de Hotelaria e Turismo do Estoril (ESHTE).
Director of the Laboratory of Food Microbiology and Coordination of the analytical activities of the Lab.
Research area: Food microbiology, food hygiene, food safety.
It has guided several thesis on applied research in the areas of; quality, food microbiology, food safety.
Teaching:
1 cycle: nutrition, hygiene and food safety, food microbiology, food physiology Master; food safety management systems, epidemiology and public health, analytical control, predictive microbiology.
PhD; seminars on food security and food safety.

Cláudia Viegas

(ESHTE)

Assistant Professor at Estoril Higher Institute for Tourism and Hotel Studies teaching in the Master in Food Safety and Quality for the Catering Services (Health and Food), Post graduation SPA Management (Nutrition), Bachelor in Food Production (Food Physiology, Nutrition, and Dietetics) and Bachelor in Hotel Management (Food Safety and Nutrition). Has also been invited to collaborate in Master in Food Safety (Faculty of Veterinary Medicine and the Seminar in Public Interest Communication (Higher School for Communication and Media).
As a nutritionist she started her career in ICA (2000-2005), a catering company, as a member of the Quality Department, auditing catering units, training in hygiene and food safety, management of the Quality Assurance System. Has been the Coordinator of the Master’s degree for Quality and Food Safety in catering Services and is currently Coordinator of the Master’s degree for Innovation in Culinary Arts.

Daniel Raposo

(ESART - Instituto Politécnico de Castelo Branco)

Daniel Raposo (PhD in Design) is communication designer and professor at the Polytechnic Institute of Castelo Branco, works, mainly, in corporate identity area.
PhD in Design at Architecture Faculty from Lisbon Technical University, member of CIAUD - Center for Research in Architecture, Urban Planning and Design, dedicated to a study entitled "Typography as Corporate Identity sign."
He is dedicated to design study since 1993, has a technical course in design by the Secondary School Nuno Alvares of Castelo Branco; a degree in Communication Design by Escola Superior de Tecnologias e Gestão de Portalegre; a Master in Design, Materials and Product Management by the University of Aveiro.
Editorial director of "Convergences – Journal of Research and Arts Education” and member of several International Scientific Boards, from congresses, journals and book editions. Author of several articles, chapters of books and books, highlighting:
– Book “Design de Identidade e Imagem Corporativa”, 2008, Edições IPCB;
– Co-author of the book “A rebelião dos signos. A alma da letra” published in 2008 in Argentina by Editorial La Crujía, and in 2010 in Portugal by Dinalivro Edições and as ePub in 2013.
– Chapter of the book “Communication efficiency and inclusiveness in the Corporate Visual Identity”, published in 2016, Florida, EUA: CRC Press – Taylor.
– Chapter of the book “Perceptive and Ergonomics concerns in Corporate Visual Identity”, published in 2012, Florida, EUA: CRC Press – Taylor.
– Chapter of the book “Ver, oír y sentir letras”, published in 2008, Bilbao, Spain.
www.danielraposo.com

Elisabete Rolo

Elisabete Rolo is a graphic designer and teacher in the Design Department of the Faculty of Architecture at the University of Lisbon. As a graphic designer she developed her career in a very important design studio (Atelier B2) for approximately nine years and currently develops the activity as a freelancer.
Since 2010 she has been teaching and researching in graphic design, especially in the areas of editorial design, typography, brand design and history and graphic design history.
She developed her PhD thesis about Portuguese graphic design history, focusing on Sebastião Rodrigues’s work.

Erik Jan Hultink

(TUDelft)

Erik Jan Hultink is a Professor of New Product Marketing and Head of the Department of Product Innovation Management at the Faculty of Industrial Design Engineering at Delft University of Technology in The Netherlands. He received his M.Sc. in economics from the University of Amsterdam and his Ph.D. from Delft University of Technology. He was one of the founders and the first Director of the Master in Strategic Product Design (SPD) in Delft. His research investigates means for measuring and improving the process of new product development and launch. He has published widely on these topics (Google Scholar Hirsch Index = 35) in such journals as the Journal of the Academy of Marketing Science, Journal of Product Innovation Management, IEEE Transactions on Engineering Management, International Journal of Design, Design Management Review, Research-Technology Management, Journal of Cleaner Production, and in R&D Management.

Fabio Parasecoli

(The New School NYC)

Fabio Parasecoli is Associate Professor and Director of Food Studies Initiatives at the New School in New York City. His research explores the intersections among food, popular culture, and politics, particularly in food design. He studied East Asian cultures and political science in Rome, Naples and Beijing. After covering Middle and Far Eastern political issues, he wrote for many years as the U.S. correspondent for Gambero Rosso, Italy's authoritative food and wine magazine. Recent books include Bite me! Food in Popular Culture (2008), the six-volume Cultural History of Food (2012, co-edited with Peter Scholliers), and Al Dente: A History of Food in Italy (2014, translated into Italian in 2015 and into Korean in 2016). His new book Feasting Our Eyes: Food, Film, and Cultural Citizenship in the US, authored with Laura Lindelfeld, will be released in November 2016 with Columbia University Press, while Unequal Territories: Food, Place, and Power in the Global Market is slated for 2017 with Iowa University Press. He is a regular contributor to the Huffington Post.

Francesca Zampollo

(Online School of Food Design)

Francesca is a Food Design researcher and consultant. Francesca has a PhD in Design Theory applied to Food Design and is an award winning Food Designer. She is the founder of the Online School of Food Design, and the Founding Editor of the International Journal of Food Design published by Intellect, the first and only academic, peer-reviewed journal on Food Design. In 2009 Francesca founded the International Food Design Society, and since then has organized the First International Symposium on Food Experience Design (London, November 2010), the 1st International Conference on Designing Food and Designing for Food (London, June 2012) which was the first academic conference on Food Design, and the 2nd International Conference on Food Design (New York, November 2015), and the 3rd International Conference on Food Design (February 17-18, Online School of Food Design). Francesca is currently working on her project In Search of Meaningful Food in an attempt to capture the beautiful nature of meaningful food and the deep relationship we have with it. Francesca is a keen public speaker on Food Design and Food Design Thinking, a Youtuber, and a writer for the Huffington Post.

João Nuno Pernão

João has an Msc, PhD, is a qualified Architect and Teacher at FAUL (Faculty of Architecture, University of Lisbon) and member of CIAUD - Research Centre for Architecture, Urban Planning and Design. He has been focused on Colour in Architecture and in the Urban Environment from 2003, with a special focus on healthcare facilities, teaching spaces and building renovation, with large experience in developing colour studies included in architectural projects.
After more than 20 years of professional practice as an architect, João is now exclusively dedicated to academic activities, from teaching to research. He is responsible for the MED•CROMA - Module for Colour Measuring and Analysis, a division of the FAUL Colour Laboratory. He was founder of APCor - Portuguese Colour Association (member of AIC-International Colour Association), and its current Vice-President. He is a member of IACC-NA – International Association of Color Consultants – North America, member of ECD-Environmental Colour Design Group (AIC), member of ICOMOS- International Council on Monuments and Sites, and a member of OA - Portuguese Architect's Professional Association since 1986. He has participated through written papers and oral communications at the most relevant national and international conferences on the subject of light, colour and architecture.

João Paulo do Rosário Martins

(CIAUD - FA.UL)

Graduated in Architecture by Faculdade de Arquitectura, Universidade Técnica de Lisboa (1988). Master in History of the Art by Faculdade de Ciências Sociais e Humanas, Universidade Nova de Lisboa (1995).
PhD in Architecture by Universidade Técnica de Lisboa (2006).
Principal investigator in the research project “Modern furnishing. The work of the Furniture Acquisition Commission in the scope of the Directorate-General of Buildings and National Monuments. 1940-1974".
investigator in the research project "Design in Portugal (1960-1974): the actions, actors and repercussions of the Art, Industrial Architecture and Industrial Design Nuclei of the National Institute of Industrial Research (INII)".

Jorge Umbelino

(Estoril Higher Institute for Tourism and Hotel Studies)

Jorge is nowadays a Full Professor at Escola Superior de Hotelaria e Turismo do Estoril (ESHTE) and an integrated Researcher at Centro de Estudos Geográficos (Universidade de Lisboa) and CIDI (ESHTE). He presented more than a hundred oral communications in Scientific and Professional Meetings and publishes regularly - 18 books and book chapters, 8 educational books for high school students and 58 scientific papers (journals, proceedings), 16 in newspapers and magazines. Jorge played several academic roles, such as President of the Technical and Scientific Board (ESHTE) and Director of a Scientific Journal (GeoINova). Outside the Academy, he had the chance to be, among other positions, President of Instituto de Formação Turística (National Authority for Tourist Training Schools) and Member of the Board of Turismo de Portugal (National Authority for Tourism).

Josélia Pedro

Academic education: Degree in Design (Interior Design Option), 1997, by IADE - Creative University. Post-graduation in Human Ecology and Contemporary Social Problems, 2007, and PhD in Human Ecology, 2016, both in the Faculdade de Ciências Sociais e Humanas - Universidade Nova de Lisboa. The doctoral thesis is entitled "Design, Ecology and Social Innovation: Conception, Practice and Teaching" under orientation of Professor Dr. Luís Vicente Baptista and Professor Maria José Roxo.
Professional activity and affiliation:
Adjunct Professor in the design courses (communication design, animation design and multimedia) of the Escola Superior de Tecnologia e Gestão - Instituto Politécnico de Portalegre.
Collaborating Member of the Núcleo de Computação, Design e Marketing - C3i, Coordenação Interdisciplinar, Investigação e Inovação: Instituto Politécnico de Portalegre.
Collaborating Member of CICS.NOVA - Centro Interdisciplinar de Ciências Sociais: Faculdade de Ciências Sociais e Humanas, Universidade Nova de Lisboa.

Juan José Arango Correa

Juan José Arango Correa is an Associate Professor of Advertising at Universidad Jorge Tadeo Lozano in Bogotá Colombia, where he focuses his research in Food Design, Creativity and Interaction Design.
He started his work in food design when he was an undergraduate student, his final project became the first food design product in the history of the Javeriana University, from then on, he focused his work in food related issues.
He is an Industrial Designer and has a graduate degree in Digital Media Publishing and a masters degree in Advertising. Outside the academy his work spreads in different food design related fields such as food photography, graphic design, food styling recipe development and product design for many companies.

Manuela Guerra

(ESHTE - CIISA - FMV - UL)

Manuela Guerra is a Professor at the Estoril Higher School of Tourism (ESHTE), where she teaches since 1998. At the moment, she is responsible for teaching the course of Food Technology to the Food Production in the Catering Industry Program and also the course of Development of New Food Products to the MSc program in Catering Food Safety and Quality; She also teaches Innovation and R&D in the course of Innovation, R&D and Entrepreneurship of the Innovation in Culinary Arts MSC Program. She co-coordinated those MSc programs for 3-4 years long and was also the director of the Food Production in the Catering Industry Program for 3 years. She was one the founding members and then, the coordinator of ESHTE's Unit on Innovation and Culinary Arts, integrated in the Entrepreneurship and Innovation Nucleus at ESHTE (2012/2013).

Maria José Pires

Maria José Pires is presently Adjunct Professor at Estoril Higher Institute for Tourism and Hotel Studies (ESHTE), where she coordinates the MSc degree in Innovation and Culinary Arts, and a researcher at the University of Lisbon Centre for English Studies (ULICES/CEAUL), where she received her Ph.D. in Literature and Culture Studies/Food Cultural Studies.
Besides working with the Group Making Sense of Food (Interdisciplinary.Net), she collaborates with the multidisciplinary projects Digital Humanities. Libraries, Archives, Museums and Schools for Social Commitment, Inter-literary|cultural Tourisms in English and Portuguese, and the most recent interdisciplinary project Receiving | Perceiving English Literature, as a co-coordinator. Her current research interests are literature, culture, tourism and food studies.

Pedro Reissig

(The New School NYC / University of Buenos Aires - Argentina)

Graduated from Architecture at Pratt Institute, has a graduate degree in Production and Technology and a PhD in Design from the Universidad de Buenos Aires, Pedro's work explores the relationship between form and structure within a paradigm he terms “techno-morphology”. It is from this platform that the companies; Vacavaliente, Nudo Design, Novamaterial and Foodmorphology Lab were born from. His career integrates academic rigor with design practice, frequently publishing in specialized as well as cultural media. His designs have received international recognition with presence in over 30 countries, ranging from the MoMA store to the Mori Art Museum in Tokyo. His work specifically in Food Design began in 2007.

Rachel Edwards-Stuart

Rachel graduated from Cambridge in 2003 with a degree in Biochemistry, before moving to Paris to work with Dr Hervé This at the College du France. While in Paris, Rachel started to become interested in developing and strengthening the collaboration between chefs and scientists, with a particular interest in chef training. She subsequently moved to Nottingham University, to embark on a PhD titled “Creating Innovative Texture and Flavour experiences”, which was sponsored by Heston Blumenthal and supervised by the Food Flavour Group. Rachel then spent a few years at Sainsburys as a product technologist before taking on the role at Westminster Kingsway College of running the new Culinary Science department, overseeing research projects and teaching science to chefs. She also runs her own business, which offers consultancy and bespoke sessions for private and corporate clients on food and flavour science (www.racheledwardsstuart.com).

Rita Filipe

Graduated as tri-dimensional designer at Escola Superior de Belas Artes of Lisbon, 1991. Master in Product Design with the subject "Traditional Objects Transposition to Contemporaneity" - Technical University of Lisbon, 2007. PhD in Product Design with the subject “Vista Alegre, to transpose the shape and prolong the use” - Technical University of Lisbon, 2016. Professor at the Product Design Department at FAUL. Works as free-lancer on Product Design, Furniture Design, Interior Design and Urban Design in Lisbon since 1991. Exclusive Editor of Design Caderns at the portuguese magasine "Arquitectura e Vida" (2000 / 2006). Several 1st prizes on national design competitions. Her work as been presented on several design exhibitions in Portugal and abroad, namely Barcelona, Berlin, Frankfurt, London, Paris, Madrid, Milan and S. Francisco. Represented in MUDE- Museum of Design of Lisbon, Francisco Capelo collection.

Ronald Tobin

Ronald W. Tobin, PhD Princeton University, is Research Professor of French at the University of California, Santa Barbara where he also served as Associate Vice Chancellor for Academic Programs. Knighted three times by the French government, Professor Tobin received the Grand Prize from the Académie française in 2006. Author or editor of fifteen books and some 200 articles, book-reviews, and prefaces, often dealing with the culinary image in French literature, Ronald W. Tobin also occupied the post of Editor of the French Review for twelve years. Scholar, professor, and administrator, he has worked tirelessly to promote French literature and language in the United States.

Juan José Arango Correa

Juan José Arango Correa is an Associate Professor of Advertising at Universidad Jorge Tadeo Lozano in Bogotá Colombia, where he focuses his research in Food Design, Creativity and Interaction Design.
He started his work in food design when he was an undergraduate student, his final project became the first food design product in the history of the Javeriana University, from then on, he focused his work in food related issues.
He is an Industrial Designer and has a graduate degree in Digital Media Publishing and a masters degree in Advertising.
Outside the academy his work spreads in different food design related fields such as food photography, graphic design, food styling recipe development and product design for many companies.

Sara Velez Estêvão

(LABCOM.IFP - UBI)

Sara Velez Estêvão is an Assistant Professor in design at the Faculty of Arts and Letters of the University of Beira Interior and researcher with the LABCOM.IFP, Communication, Philosophy, Humanities Research Unit at the same university. She holds a PhD in communication design from the Faculty of Fine Arts, University of Lisboa. Her current research focus is the author Vilém Flusser and his possible contributions to a communication design theory. She has discussed this subject in different conferences and on which she has been published. Her main research interests are design theory, mediation of design objects, design and politics and the social impacts and ethical issues of design.

Sonia Massari

(Gustolab International, Scuola Politecnica di Design, ISIA Design School)

Dr. Sonia Massari's PhD is in Food Systems and Interaction Design (Engineering, University of Florence). She is the Academic Director of the University of Illinois at Urbana-Champaign Food Studies programs and Director at Gustolab International Institute for Food Systems and Sustainability Studies in Rome. She is member of the specialist academic committee of Gastronomic Science Degree at Roma Tre University. She is faculty member at Roma3 University, at Scuola Politecnica Design – (Food Design Master Program) and at ISIA Design School Rome - (Systemic Design Master Program). She is scientific consultant and senior researcher for the Barilla Center for Food and Nutrition Foundation. She collaborates with several private and public institutions and she is TV program consultant.

Suzana Parreira

(FBAUL)

Suzana Parreira is an Assistant Professor in Communication Design at the Fine Arts Faculty - University of Lisbon. She teaches Semiotics and Communication Theory. Her PhD dissertation Design-en-place, Design process and the creative process in haute cuisine uses a design model to explore the parallel between the creative work of the designer and the chef. She has research interests in the common territories of gastronomy and design, mainly those concerning creativity and innovation.

Vanda Correia

(C3i - IPP)

Graduated in Communication Design from Faculdade de Belas Artes, Universidade de Lisboa; has a Master degree in Communication Sciences from Faculdade de Ciências Sociais e Humanas, Universidade Nova de Lisboa; currently finishing a PhD in Communication Sciences at the same Faculty. Has research interests in the connections between design, digital communication, social innovation and sustainable development, and collaborates with CIC.Digital (Center for Research in Communication, Information and Digital Culture) and C3i (Interdisciplinary Coordination for Research and Innovation). Teaches Communication Design and Typography at Instituto Politécnico de Portalegre.

Keynotes:


Charles Spence

Charles Spence (Department of Experimental Psychology - University of Oxford)

Professor Charles Spence is a world-famous experimental psychologist with a specialization in neuroscience-inspired multisensory design. He has worked with many of the world’s largest companies across the globe since establishing the Crossmodal Research Laboratory (CRL) at the Department of Experimental Psychology, Oxford University in 1997. Prof. Spence has published over 750 articles and edited or authored, 10 academic volumes including, in 2014, the prize-winning “The perfect meal”. Much of Prof. Spence’s recent work has focused on the design of enhanced multisensory food and drink experiences with chefs, baristas, mixologists and the food and beverage industry. The research conducted at the Crossmodal Research Laboratory in Oxford has garnered widespread media attention across the globe, including in The Economist (February 4-10th, 2012, p. 74), and The Financial Times (3rd June, 2013, p. 14). Over the last decade alone, Prof. Spence and the CRL have been featured in more than 2,500 newspaper articles, radio interviews, and television programs.

Fabio Parasecoli

Fabio Parasecoli (The New School NYC)

Fabio Parasecoli is Associate Professor and Director of Food Studies Initiatives at the New School in New York City. His research explores the intersections among food, popular culture, and politics, particularly in food design. He studied East Asian cultures and political science in Rome, Naples and Beijing. After covering Middle and Far Eastern political issues, he wrote for many years as the U.S. correspondent for Gambero Rosso, Italy's authoritative food and wine magazine. Recent books include Bite me! Food in Popular Culture (2008), the six-volume Cultural History of Food (2012, co-edited with Peter Scholliers), and Al Dente: A History of Food in Italy (2014, translated into Italian in 2015 and into Korean in 2016). His new book Feasting Our Eyes: Food, Film, and Cultural Citizenship in the US, authored with Laura Lindelfeld, will be released in November 2016 with Columbia University Press, while Unequal Territories: Food, Place, and Power in the Global Market is slated for 2017 with Iowa University Press. He is a regular contributor to the Huffington Post.

João Rodrigues

João Rodrigues (Restaurante Feitoria, Altis Belém)

João Rodrigues has a great proximity to nature and especially to the sea, as he wanted to be a marine biologist and chose the area of ​​chemistry before graduating in cooking and pastry at the School of Hospitality and Tourism of Lisbon at the age of 21.
He did his training at the Sheraton Hotel and at the Ritz Hotel, and worked at the Lisboa Plaza Hotel. He won the prize for best cooking student and entered the course of Food Production and Cookery at the Estoril Higher Institute for Tourism and Hotel Studies - ESHTE.
He worked for 3 years in the Bica do Sapato restaurant with Chef Fausto Airoldi and he then moved to the Ritz Four Seasons Hotel, where he worked with Chef Stephane Hestin and Chef Sebastien Grospelier (2 Michelin stars) at the Varanda restaurant. The next project was the opening of the food areas of the Casino de Lisboa, where he worked at the Pragma restaurant with Fausto Airoldi. Later, in 2007, he won the "Chef Cook of the Year" competition.
In 2009 he participated in the opening of Altis Belém Hotel & Spa as the hotel's sub-head and resident chief of Feitoria restaurant with Chef Cordeiro. Feitoria won its first Michelin star in 2011 and has been kept it for four consecutive years. Since 2013 João Rodrigues has been the executive Chef of Altis Belém Hotel & Spa and in 2015 he was distinguished as Chef d'Avenir - Chef of the Future by the International Academy of Gastronomy.

Sonia Massari

Sonia Massari (Gustolab International, Scuola Politecnica di Design, ISIA Design School)

Dr. Sonia Massari's PhD is in Food Systems and Interaction Design (Engineering, University of Florence). She is the Academic Director of the University of Illinois at Urbana-Champaign Food Studies programs and Director at Gustolab International Institute for Food Systems and Sustainability Studies in Rome. She is member of the specialist academic committee of Gastronomic Science Degree at Roma Tre University. She is faculty member at Roma3 University, at Scuola Politecnica Design – (Food Design Master Program) and at ISIA Design School Rome - (Systemic Design Master Program). She is scientific consultant and senior researcher for the Barilla Center for Food and Nutrition Foundation. She collaborates with several private and public institutions and she is TV program consultant.
In 2012, she won the International “Le Tecnovisionaries” Women Innovation Award, a prize which publicly recognises women who have demonstrated an ability to combine creativity and innovation in order to improve quality of life, in particular in the area of food and nutrition, and in 2014, she won the NAFSA TLS Knowledge Community's Innovative Research in International Education Award. She is a member of the Association for the study of Food and Society (ASFS), CAFS (Canadian Association Food and Society) and the WE -Women for Empowerment network. In 2015, she was co-director and co-founder of the first European Conference on “Understanding Food Design” in Milan. She is currently coordinating the ADI INDEX Food Design commission and she is part of the scientific board of the International Food Studies Conference Rome 2017. She is member of the editorial board of the International Journal of Food Design and of the Frontiers Journal (on Sustainability).

Sonja Stummerer & Martin Hablesreiter
Honey & Bunny

Sonja Stummerer and Martin Hablesreiter studied both architecture in Vienna, London, and Barcelona. After graduation they worked for a year as architects in Tokyo, Japan, before founding the interdisciplinary architecture studio honey & bunny in Vienna in 2003. They have realized several building projects in Vienna, directed a movie “food design – der Film”, curated the exhibition “food design” at the MuseumsQuartier Wien, and participated as designers and eat art artists in numerous international solo and group exhibitions, among others in London, Zürich, Vienna, Salzburg, Milan, Amsterdam, Gwangju, and Hanover. Since 2011 they perform about sustainability, cleaning and eating like in Milan, Paris and Salzburg.
In 2005 they published the book “food design – von der Funktion zum Genuss” (Springer Vienna/NY), in 2009 “food design XL” (Springer Vienna/NY) and in 2013 “eat design” (Metro Verlag Vienna). Stummerer and Hablesreiter have given many international talks, were visiting professors in Bucharest (RO), Istanbul (TR), and Chennai (IN), and currently teach at the University of Salzburg and the Austrian Marketing University of Applied Sciences.
Photo Credits: stummerer / hablesreiter / koeb / akita
www.honeyandbunny.com

Contacts:


International Food Design and Food Studies Conference 2017

Experiencing food: designing dialogues
October 19-20-21, 2017
Lisbon, Portugal


Executive Committee
Cláudia Viegas (ESHTE)
Maria José Pires (CEAUL - ESHTE)
João Paulo Martins (CIAUD - FA.UL)
Ricardo Bonacho (CIAUD - FA.UL - ESHTE)
Sara Velez Estêvão (LABCOM.IFP - UBI)


Mail:
info@experiencing-food.com


Social Networks:
Facebook

Venue:


The 1st International Conference on Food Design and Design Studies, Experiencing Food, Designing Dialogues will take place in Faculty of Architecture of the University of Lisbon and at Estoril Higher Institute for Tourism and Hotel Studies, Estoril.


www.fa.ulisboa.pt
GPS coordinates: 38.712941, -9.195477


www.eshte.pt
GPS coordinates:

How to arrive at Faculty of Architecture of the University of Lisbon?

Carris Buses
723 / 729 / 742 / 760
www.carris.transporteslisboa.pt

Lisbon Subway
The Lisbon subway does not serve the Faculty of Architecture, but it may be useful to arrive to the Carris buses that serve the faculty, especially from the stations of:
- Marquês de Pombal (connection to bus 723)
- Colégio Militar/Luz (connection to bus 729)
- São Sebastião (connection to bus 742)
- Cais do Sodré (connection to bus 760)

www.metrolisboa.pt


How to arrive at Estoril Higher Institute for Tourism and Hotel Studies?

Sentido Lisboa > Cascais

Transportes Públicos
Comboios CP (Linha Cais do Sodré - Cascais com paragem na Estação do Estoril)
Autocarros da Scotturb (Estação do Estoril / Carreiras n.ºs 406 / 411 / 419)

Transporte Próprio
Via A5 (Autoestrada de Cascais)
Saída Estoril / Bicesse
Passando as portagens, após a saída do Estoril, irá chegar a uma rotunda. Deve sair na 2.ª saída da mesma e seguir em frente até surgir do lado direito, a indicação da Escola Superior de Hotelaria e Turismo do Estoril.

Via Marginal
Ao chegar ao Hotel Sana Estoril, deve virar à direita (antes de ultrapassar o hotel) e seguir pela Av. dos Bombeiros Voluntários do Estoril. Na primeira rotunda (Rotunda Condes de Barcelona) vire à direita e siga em frente até surgir, do lado esquerdo, a indicação da Escola Superior de Hotelaria e Turismo do Estoril.


Alojamento (em atualização)

Calendar:


January 1 - 1st Call for papers
March 15 - Deadline for abstracts submission
April 15 - Notification of accepted abstracts
April 15 - Registration of accepted abstracts begin
June 15 - Deadline for full paper submission
June 30 - Deadline for early bird registration of accepted abstracts
September 10 - Deadline registration for accepted abstracts
September 10 - Deadline for early bird registration (Public / Audience)
September 10 - Deadline for early bird registration (Lunch Experience and Cultural Tour)
September 30 - Deadline for registration (Public / Audience)
September 30 - Deadline for registration (Lunch Experience and Cultural Tour)

19, 20, 21 October - Conference

Submission Guidelines:


1. Abstract

The abstract must be sent until March 15, 2017 through the submission plataform on the website Experiencing Food, Designing Dialogues. There you’ll be automatically given an id code that will guarantee your anonymity for three scientific reviewers. The scientific committee will analyze the abstracts and select those considered relevant, original and adequate to the proposed themes. It shall exclude proposals that do not meet the criteria. The abstract must have a maximum of 500 words. The abstract needs to be in English and it must include the following:

  • Title
  • Theme and its relevance
  • Hypothesis or question to be discussed
  • Conceptual and methodological framework
  • Expected results
  • Bibliographic references
  • Up to 5 keywords

2. Full Article

The abstracts submitted and accepted by our scientific committee will be reviewed in two phases (1st Phase - abstract) and (2nd Phase - complete article). Once the abstract is accepted, you will have to submit the complete article corresponding to the communication; it must be in English according to the ISI / SCOPUS / WEB of Science indexed publisher formatting, which will publish it as a book chapter. It should be sent to the organization by June 15, 2017 to the e-mail info@experiencing-food.com, using the template provided. Failure to comply with the submission rules set forth in the template will lead to the exclusion of the publication.
Articles may still be reviewed after the event, as there are surely ideas that can be sharpened and enriched because of and during the conference.

3. Oral Presentation

You will have 15 minutes to present your paper and it may be delivered in Portuguese or English. Still, the graphic presentation should be written in English. The graphic and audio-visual material can be sent in advance (until October 15) or reproduced from a pen-drive (October 19-20).

Note: Paper and digital publication does not involve the payment of any additional fees, as it is included in the conference registration fee. Sending these elements involves the transmission of publication rights to the organization, notwithstanding that the authors retain the intellectual property. Authorization to publish images is the responsibility of the authors. The deadline for submitting a communication proposal will not be extended unless prior notice from the organizing committee.

Submission:


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Programme:


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Angela Carter:


Available soon.