Eating

REDEFINING CONVENIENCE

Period:
Sept – Dec 2016
Class hours:
45
Description:
This course will focus on the necessity of redefining the concepts of convenience and fast food in the context of making mindful decisions and healthy eating that is accessible for all. Aspects will include how appliances are gaining ability to communicate with us and with each other, increasing convenience and ease in cooking fresh and reducing processed and pre-cooked meals. The course will also explore other aspects of technology as it becomes less limiting and more encouraging of eating mindfully.
Goal:
Students will obtain a broad understanding of the future trends of the roles of technology in shaping and reshaping our gastronomical experiences that include interactions between food companies, video game companies and grocery stores. In addition, participants will obtain knowledge of neurogastronomy and how visual, tactile and other sensory feedback will be influenced by technology.
Instructors:
Stefania Benvenuti

Stefania Benvenuti EATING | Redefining convenience

Professor in the Department of Life Sciences, University of Modena and Reggio Emilia
Claude Fischler

Claude Fischler Eating

Research Director of the National Research Agency of France in and head of the Interdisciplinary Institute of Contemporary Anthropology (IIAC).
Daniela Barile

Daniela Barile EATING

Associate Director of International Programs - Food for health Institute at UC Davis - Professor, Food Science & Technology at UC Davis
Matthew Lange

Matthew Lange EATING

Associate Director, Knowledge Engineering at UC Davis and UC Davis Medical Center

© 2015 Food Innovation Master Degree | © 2014 FUTURE FOOD INSTITUTE