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International Conference on Food Design and Food Studies

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.

Submission Information:

1. Abstract

The abstract must be sent until March 15. 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:

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).

Authors:

Review and Program Committees:

Chair:

 

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