ABSTRACT
Considering Catalan gastronomy and design’s global impact, this study explores Food Design in higher education. Its core goal is to assess Food Design’s potential as a link between design and gastronomy, laying the groundwork for a dedicated program in this geographical area. It focuses on a collaborative academic case study involving ELISAVA, Barcelona School of Design and Engineering and EspaiSucre Gastronomy master’s students in Barcelona, creating projects to re-think food systems. The research validates the hypothesis that merging design and gastronomy enriches Food Design as a catalyst for change. It employs mixed methodologies, qualitative and quantitative such as surveys, literature reviews, and the Double Diamond approach to define Food Design objectives. The How Might We method shapes project ideas through workshops connecting students to experts. Case studies reveal the value of food design projects from designer-chef collaborations. Despite historical separation, this research highlights transdisciplinary teamwork’s potential and emphasizes the ongoing need for exploration to shape higher education programs in Food Design.
