ABSTRACT
Our collaborative research proposes to analyze, define and create the food designer profile through experience in two educational institutions. As a field of study, Food Design is spread differently from other fields of design, especially in academia. A more explicit definition is needed to frame a profile for future professionals to act and work in food systems. For the last 25 years, we have seen designers and chefs working under the concept of Food Design, but always without specialized educational programs in this field. In addition, we have observed the raising of speculative and ephemeral food-related projects. We face a societal problem, especially with the consumers, who need to learn what a food designer is and their role in the food systems. How can we define and devise a professional profile for this new territory to create future positions for students in the food industry, Food Design and gastronomy? We create a main character encompassing these fields through a literature review around the concept of Food Design to envision the profile of the future food designer. In ESHTE, we propose an approach to Food Design from gastronomy since the institution has a long tradition in tourism, hospitality and gastronomy. On the other side, ELISAVA offers a pathway from the field of design to food. How can these two approaches achieve the same aim and create professionals to impact and change the current food systems? Our methodology presents three projects created in each institution and a survey to specialists in the field to clarify some questions about what people think a food designer is. Our main conclusions are that besides the approach of food for design or design for food, the profile of a food designer demands knowledge from both areas. This approach is the only way to create future professionals who could act to improve the industry and gastronomy through design to create awareness about the problems we are facing related to food systems.
