ID411b
Food Design and Technology - Theory and Practice
Faculty
John Hutt
Senior Culinary Expert at REMY Robotics
Course length
Duration
Total hours
Credits
Language
Course type
Fee for single course
Fee for degree students
Skills you’ll learn
Overview
This course explores the theory of food design and technology.
Students will leave with an understanding of the how and the why of gastronomy/technology interaction and understand the ability to apply the theory.
Learning highlights
- Food Theory Project: The Archeology, or social - technological interaction, of a plate of food, restaurant meal, or digital item.
- Modern Hardware Project: Design and concept of a piece of hardware for modern food. Examples include a package, a mechatronic device, a utensil, a tool, a plate, etc.
- Digital Project: Moving the dining experience digitally, students will create and execute a digital dining experience.
Course outline
15 classes
Session 1
Intro To food design, reading list, course outline.
Session 2
Theoretical underpinnings of food/human interaction Hegel, Marx and Semiology.
Session 3
Gastronomy in the age of Digital Reproduction.
Session 4
Foucault and food - Archeology
Session 5
Fieldwork - Dinner & Theory (archaeology presentations)
Session 6
Hardware focused history of food tech
Session 7
Guest Lecture: Jean Nihoul (Booker and Dax) Food Art & Food Hardware
Session 8
Modern hardware and industrial design
Session 9
The Psychology of Taste.
Manipulation, color, and spice.
Session 10
KFC and Soviet Champagne:
- Industrial Design - Hardware Presentations.
Session 11
AI, Databases, and the creation of ontological cooking.
Session 12
Digital Interaction and augmented reality.
Session 13
Panel Discussion - What is human/food interaction:
Anel Hernandez (food experience designer), Chintan Pandaya (AR + chef), Stephanie Rodrigez (Digital marketing)
Session 14
Digital Dining - The possibility of a new way.
Session 15
Digital Dining Experience Presentations.
Course materials
Books
Methodology
Lectures, discussions, guest speakers and lecturers, outside reading, field study, projects, and group work. Each class will begin with a lecture, then a discussion on the topics.
Students will then demonstrate their understanding through projects and homework. The course will be broken up into three sections:
1. The Theoretical - During this week, students will learn to apply philosophy, social theory, art theory, and knowledge theory to food and drink.
2. The Hardware - This week will focus on the touchable and tactile machinery and tools of cooking.
3. The Digital - This week will focus on digital experiences with food.
Grading
John Hutt is a food theorist who is interested in the interaction of technology, history, people, and food. He worked his way up in kitchens from the cleaning station to opening individual restaurants and running chains of restaurants.
He started the food lab at the Museum of Food and Drink in NYC, and currently runs the R&D Culinary Technology lab at Remy Robotics in Barcelona.
See full profileApply for this course
Food Design and Technology - Theory and Practice
by John Hutt
Total hours
45 Hours
Dates
May 24 - Jun 11, 2021
Fee for single course
€1500
Fee for degree students
€750
How to secure your spot
Complete the form below to kickstart your application
Schedule your Harbour.Space interview
If successful, get ready to join us on campus
FAQ
Will I receive a certificate after completion?
Yes. Upon completion of the course, you will receive a certificate signed by the director of the program your course belonged to.
Do I need a visa?
This depends on your case. Please check with the Spanish or Thai consulate in your country of residence about visa requirements. We will do our part to provide you with the necessary documents, such as the Certificate of Enrollment.
Can I get a discount?
Yes. The easiest way to enroll in a course at a discounted price is to register for multiple courses. Registering for multiple courses will reduce the cost per individual course. Please ask the Admissions Office for more information about the other kinds of discounts we offer and what you can do to receive one.