Food Design
T
he application fields of Food Design and studies related to it cover a large part of culture and knowledge of modern technology:

  • social change and cultural ceremonies, forms and techniques of food (formation of lifestyle, identity and integration of different communities);
  • food Information related to the body, environment and technology ;
  • scientific research and innovation in systems and devices for production and processing;
  • design (form, function and cognitive and emotional relationships related to food & beverage);
  • the design of communication, marketing and services;
  • the architecture of the spaces and tools (their relationship and their uses);
  • the whole techniques and arts of gastronomy and enology;
  • the culinary knowledge (the imaginary related to material culture);
  • local promotion and cultural marketing;

    • SUSTAINABILITY & DESIGN

    The sustainable design is to be understood in an economic sense (there must be a lasting relationship between resources used and resources available); social (must resist a equilibrium of life between people and social classes that does not hurt human dignity and solidarity); environmentally (must be preserved and favored the natural conditions relevant to the ideal fulfillment of the life of all species of animals and plants); cultural (there must be preserved and fostered cultural particularities in order to create local identity and difference).