This course will focus on the necessity of redefining the concepts of convenience and fastfood 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.
Professor in the Department of Life Sciences, University of Modena and Reggio Emilia
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 EATING
Associate Director of International Programs - Food for health Institute at UC Davis - Professor, Food Science & Technology at UC Davis
Matthew Lange EATING
Associate Director, Knowledge Engineering at UC Davis and UC Davis Medical Center
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.
