Basic data

Name: Design and food - Food Design
Dates: From 9 to 11 from May 2019



It is based on a strategic definition of Food Design: "Any action that improves our relationship with food / food in the most diverse senses and instances." These actions can refer both to the design of the edible product itself and its context, including products, materials, spaces, processes, experiences, systems , etc.".

While the focus of Food Design is based on the design thinking (design thinking), the course is designed for a broad audience, with or without experience in the field of design; that comes from gastronomy, technology, social sciences, nutrition, cultural management, etc. The course takes place in a relaxed atmosphere (not less rigorous) and includes experiences with food / food as inputs to the exercises.



Establish an academic, cultural and professional space so that the contributions of the Food Design (Design and Food) are introduced and capitalized in the local context.


  • Form future Food Designers that have a global and integral vision of food / food and our relationship with it.
  • Identify areas of opportunity for improvements in our relationship with food / food by providing a spirit of innovation applied to the food, gastronomy, food and beverage service, gastronomic tourism, craft products, appellations of origin, and other opportunities of our own culture and territory.
  • Raising solutions to problems / opportunities identified within the local and Latin American context, as a contribution towards improving our relationship with food.


The course is based on a hybrid format (seminar / workshop), where advances occur within the stipulated hourly load, being accessible for those who do not have additional time in person.

El format The course has been designed to make it very accessible to beginners in the subject, being of an introductory nature, and condensed in 3 days, to facilitate the participation of those traveling from other locations, or those who work and can not have extended licenses.

Evaluation system

The capacity for analysis, problematic approach and creativity to establish solutions will be evaluated through the design thinking applied to Food Design.

Skid with food (apple)5
Approach of the problem (motivating, relevant and practicable)10
Formulation of the useful question8
Strategies and approach7
Final proposal / Mapa Food Design20


Preparation for the intensive course:

It is suggested to review the suggested reading of the bibliography ( and become familiar with the contents of the Latin American Food Design website ( including the Memories of the Annual Meetings.


  • 1 meeting
    Food Design - 1 Meeting
    Dates:Thursday May 9
    Duration:10: 00 -16: 30hs (6 hours)
    Trainers:Pedro Reissig
    Part A
    • Presentation of Food Design as emerging transdisciplinarity. A look at the global food design landscape and the specific reality in Latin America. Considerations on environmental, cultural and health sustainability. Approaches on profiles of Food Designers and their professional development in Argentina.
    • Introduction of all the participants.
    • Explanation of the thematic and pedagogical proposal.
    • Skid with food (provided by the course).
    (Hack style lunch)
    Part B
    • There are cases of social innovation and product, both in history and today. Groups of 3 are formed who propose a specific case, investigate it, relate it and lead a discussion with the class.
    • Each participant proposes a topic relevant to the objectives of the course and their personal experience, identifying a specific topic (opportunity, problem or interest) that they want to propose as a project during the course. The theme that each proposes becomes the Food Design Project (PFD) to develop and advance during the "workshop mode" instances. The workshop mode refers to the dynamics and format known in design and architecture careers, which in this case is adapted for the PFD that each participant develops. The 3 requirements for the proposed topic are: motivating, relevant and practicable (not theoretical), with the idea that they take the course of a proposal they can put into practice.
    • Depending on the issues that have arisen, different groups will be formed that will work as a team during the course, which will be created according to the number of students and subjects.
    • Stage "identification of problems / opportunities" - Putting together, work in workshop mode with the PFD, individual and group returns.
    • Continuation of the work in workshop mode with the PFD, individual and group returns.
    • Stage "formulation of useful question" -Continuation of work in workshop mode with PFD, individual and group returns Sharing.
    • Continuation of the work in workshop mode with the PFD, individual and group returns.

  • 2 meeting
    Food Design - 2 Meeting
    Dates:Friday May 10
    Duration:10: 00 -16: 30hs (6 hours)
    Trainers:Pedro Reissig
    • Stage "strategies and approaches" - Continuation of work in workshop mode with the PFD, individual and group returns. Sharing.
    • Continuation of the work in workshop mode with the PFD, individual and group returns.
    • Stage validation, according to process or product.
    • Continuation of the work in workshop mode with the PFD, individual and group returns. Sharing.
    (Hack style lunch)
    • Stage "final proposal essay" - Poster presentation with manual techniques and verbal presentation executive summary style.
    • Continuation of the work in workshop mode with the PFD, individual and group returns. Sharing.

  • 3 meeting
    Food Design - 3 Meeting
    Dates:Saturday May 11
    Duration:10: 00 -16: 30hs (6 hours)
    Trainers:Pedro Reissig
    • Last stage: "final proposal" - Presentation on posters with digital techniques to move to PDF and verbal presentation executive summary style.
    • Presentations and open discussion with invited public as an open jury. Before the individual presentations, the Food Design Maps will be shown where the individual projects are contextualized.


  • Professional community, teacher and / or research of the University of Azuay.
  • Graduates from related careers (Design in all its specialties, Architecture, Food Engineering, Food Anthropology, etc.).
  • Professionals and students from the branches of the gastronomic industry (business owners based on food, chefs, maîtres, restaurant managers, lounge and service heads, faculties and gastronomy schools).
  • Anyone interested in the subject, especially to add knowledge to their profession with an interdisciplinary approach, beyond being able to dedicate themselves to Food Design ventures punctually


To the participants who pass the course, the Universidad del Azuay will issue a certificate of approval for 16 hours.


  • Thursday 9 of May 10h00 to 16h30
  • Friday 10 of May 10h00 to 16h30
  • Saturday 11 of May 09h00 to 12h00

Parking lots for Lecturers

  • Pedro Reissig - Argentina


$ 125,00 per participant.

Payment Methods

UDA participants (teachers and administrative staff)

Check the box "Discount payment card" when you register online. The automatic discount will be made to the payment role, in two installments of $ 62.50 in the months of June and July 2019.

UDA students and the general public

Payment in the Treasury of the University

  • Cash

Code for payment in Treasury

570 - $ 125.00

Place of execution:

Classrooms of the Faculty of Design, Architecture and Art of the University of Azuay.



More information:

Ing. Miriam Briones García: