University of Modena and Reggio Emilia in Reggio Emilia, Italy
Description:
This course focuses on the use of technologies in an ecological context and aims to
reorganize how and where we focus on our quest for abundance as global food demands increase. The course will explore “out of the plot” strategies for growing food through sovereign food systems, from film farming to state of the art vertical farms to derelict warehouses. The course will also explore the potentiality to reinvent protein such via substitutes and in vitro creations, such as meat products, that are transforming animal husbandry as well as raising consumer opinions. In addition, the course will also tackle the pressing issues related to climate and its synergy with food production as well as an in depth analysis of cutting edge models, such as the Re:char’s model.
Goal:
Students will obtain an understanding of the various and potential forms of growing food as well as understanding in the use and social and economic implications of stem cell technologies in transforming proteins for food production.
Instructors:
Caleb Harper PRODUCTION | Reorganizing intensification
Senior Scientist and founder of MIT CityFARM
Luigi Rovati PRODUCTION | REORGANIZING INTENSIFICATION
Professor at the Centro interdipartimentale Softech-ICT, at UNIMORE
The Education Platform
The Food Innovation Program
is a 12-month full time Master’s Program that offers aspiring food innovators and entrepreneurs an invaluable experience in enhancing their professional goals and personal growth. The Program is structured in three distinct phases with final thesis project. First phases is the INSPIRATION Track in Reggio Emilia, Italy that offers an intense and comprehensive academic experience combining classical and innovative educational methodologies, such as foresight training and design thinking. Once complete, students then go through the ASPIRATION Track to expand their entrepreneurial horizons and engage in the cross-pollination of ideas, cultures and culinary traditions through a global tour of Silicon Valley, California, Shanghai and other Asian cities. Finally, the PERSPIRATION track includes laboratory training and prototyping in the Officucina, the unique kitchen maker-space designed specifically for the Food Innovation Program.
