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Lecturers: Clemens Winkler, Luke Franzke
Contents
Topic: 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?
Possible subtopics:
- 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?)
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EXCURSION:
Lausanne Food Innovation industry
Renoult EIT Food Research
EPFL food laboratory
Nestle
Mushroom robotic Harvesting : https://www.venturekick.ch/Agrinium
DNA nutrition startup
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- 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
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EXCURSION:
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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
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- Silicone casting process
- 3D print Cholocate
- Laser-cut food
- ??
Logistics
- Finalise
- Find room from the final presentation
- Find a space for a more permanent exhibit
Contents
- exhibit (stammtisch?)
- Find room for software inputs
- Get a screen for inputs (or beamer)
Time Plan
Room for all days: 3.E07-A
| Week 1 | Mo., |
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| 6.1. | Tu. |
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| 7.1. | We |
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8.1. | Th. |
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| 9.1. | Fr. |
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10.1. | ||
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Morning | 9.00 |
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. |
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| 13.1. | Tu. |
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14.1. | We. |
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15.1. | Th. |
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| 16.1. | Fr. |
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| 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 |