Lecturers: Clemens Winkler, Luke Franzke

Course Goals

In this course, students gain an insight into methods and techniques that blur the boundary between digital and analogue, virtual and physical. Students gain insights into principles from geometry and formation processes from nature. The course provides a number of skills that are highly transferable to various aspects of prototyping for interaction designers.

Course Structure

The course is Monday to Friday over two weeks, with the first week primarily focuses on basic skills, and the 2nd week focuses on the main project. In the first week, students work individually to acquire basic skills. In the 2nd week, students form teams of 2 to 3 students to complete the main project.

Topic 2019: Future Food

This years topic is Future Food. How does the digital fit with a supremely analogue experience of experiencing flavours and aromas? Emerging technologies will change how we work in the kitchen, how we experience eating, how we gain nutrients and how our food consumption impacts the environment. Current food production methods are polarised with highly mechanised industrial fabrication on one side and intimate, small scale artisanal practices on the other. Digital Fabrication has allowed industrial processes to become bespoke and more accessible, could this also be the case for food? Will we be working together with robots in the kitchen, will we design our own food on the genetic level. How might digital fabricated food give us new sensory experiences, or play with or perceptions to give us fulfilling experiences while making us healthier or less consuming of natural resources?

...

Digital fabricated food
Lab-Grown Meat
Hybrid Fabrication in food production (new paradigms for food production between artisan and mass production)
Automation
New mechanism of nutrition (Intravenous? Aerosols ? Soylentgreen?)
Generative design of aromas, textures, flavours and forms.

Deliverables:

Individual Mini Project
Final Group Project and Presentation - (At the end of week 2)
Documentation - Documentation of your work in the template provided (Per Group).
Attendance during lessons

Topic Links and References :

Astronaut food: https://www.youtube.com/watch?v=6vVle67Tfjc
https://space10.io/project/future-food-today-a-space10-cookbook/
http://www.fluxmagazine.com/molecular-gastronomy/
https://www.asme.org/engineering-topics/articles/robotics/robots-kitchen-at-the-table
https://the-dots.com/projects/dinnerdata-future-food-speculative-design-242917
The Futurist cookbook: http://www.sternberg-press.com/index.php?pageId=1545&l=en&bookId=439&sort=year
Synesthetic Design: Handbook for a Multi-Sensory Approach
Multisensuelles Design. Eine Anthologie Herausgegeben von Peter Luckner

...

Excursion:

https://designerstable.ch/¨

Other ideas:

https://www.alimentarium.org
Renoult EIT Food Research
EPFL food laboratory
Nestle
Mushroom robotic Harvesting : https://www.venturekick.ch/Agrinium
DNA nutrition startup in Lausanne

ToDos for Luke and Clemens:

Prepare Raw Material:

Chocolate for melting
Silicone
Molecular Gastronomy Materials

Prepare Methods for digital fabricating foods:

Silicone casting process
3D print Cholocate
Laser-cut food
??

Logistics

Find room from the final presentation
Find a space for a more permanent exhibit (stammtisch?)
Find room for software inputs
Get a screen for inputs (or beamer)

...

Expectations and Grading

Grades will be based on group presentations, class participation, documentation and final work. An attendance of min. 80% is required to pass the course.

Individual Work and Documentation (week one)
Group Work in the main project (week two)

Individual Work (30%)

Workbook documentation of exercises and minor projects from weeks 1
Presentation of Minor Project

Group Work (70%)

Exhibition of process and outcomes
Final Presentation
Standard IAD Documentation
- Video (Making of, Final Prototype)
- Image selection
- Short Documentation (PDF)

Final Presentation notes:

5 minutes for presentation, and 5 minutes for feedback and discussion
Live demonstration of your project
Explain the process and the thinking that brought you to this outcome

Time Plan

Room for all days: 3.E07-A

Week 1	Mo., 6.1.	Tu. 7.1.	We 8.1.	Th. 9.1.	Fr. 10.1.
Morning	10.00 Intro Digital Fabrication 10:30	9.00 Possible 00 Possible symposium with Product Design			Possible Visit to: https://designerstable.ch/
Afternoon	Cad Software Introduction	13.30 Start Minor exercise	14.00 3D Printing Intro	13.00 CNC Milling Intro
Week 2	Mo. 13.1.	Tu. 14.1.	We. 15.1.	Th. 16.1.	Fr. 17.1.
Morning	9:00 Input of food fabrication part I Work on Main Project	9:00 Input of food fabrication part III	Work on Main Project	Work on Main Project	Documentation
Afternoon	13:00 Input of food fabrication part II Work on Main Project	Work on Main Project 13.00 Mentoring	Work on Main Project	16.00 Final Presentation	15.00 Cleaning Up/ Documenting

//notes