FOOD TECH
FOOD TECH
FOOD TECH
FOOD TECH
FOOD TECH
FOOD TECH
FOOD TECH
FOOD TECH
︎︎︎ FOOD TECH / FT 1
NON GRAVITAL FOOD
Professors: Ivan Merino & Nacho de Juan-Creix
Place: (On-site) PLAT Institute
APRIL 2024
Dates: Day 1: Saturday 06 of April
Day 2: Wednesday 10 of AprilDay 3: Friday 12 of April
Day 1: (11:00h to 19:00h) Presential.
Day 2: (16:00h to 20:00h) Online.
Day 3: (15:30h to 19:30h) Presential.
Non-Gravital Food is a research line that has been ongoing since 2015. It has resulted in the development of the
SPACE FOOD R+D, which features levitation technologies designed under the concept of New Gravitational Food products for hospitality. Additionally, the research line is exploring edible volatile products with acoustic, magnetic and gas technnologies.
The goal is to apply aerospace experience to food. Our research aims to link food processes with the challenges faced in aerospace travel to identify technologies that could be adapted for use on Earth, such as magnetic levitation, acoustics, or gas-based systems. By leveraging these technologies, we can design specific food products that offer both entertainment and sustenance. Our focus is not solely on commercial applications, but also on ethical considerations.
Goals
Research on non-gravitational food and investigating
products that can generate an aerospace experience are the main research lines.
Possible lines of research on materials will also be explored.
products that can generate an aerospace experience are the main research lines.
Possible lines of research on materials will also be explored.
Methodology
Student teams will select challenge areas related to food sustainability, circular design, energy, and waste from The Future Kitchen Concept.
The Future Kitchen challenge will culminate with the best projects attending the FOODTURE Summit on Food Design, Food Technology, and Sustainability at Gastronomic Forum Barcelona. The teams will present their projects to industry innovators at one of the largest food-focused conferences in the world.
The Future Kitchen challenge will culminate with the best projects attending the FOODTURE Summit on Food Design, Food Technology, and Sustainability at Gastronomic Forum Barcelona. The teams will present their projects to industry innovators at one of the largest food-focused conferences in the world.
Target Students
Designers
Chefs
People interested in the Foodie world.
People who are passionate about cooking.
Artists interested in the gastronomic world.
Chefs
People interested in the Foodie world.
People who are passionate about cooking.
Artists interested in the gastronomic world.
(material included)
︎︎︎ FOOD TECH / FT 2
THE FUTURE KITCHEN
Professors: Ivan Merino & Nacho de Juan-Creix
Place: (On-site) PLAT Institute
JULY 2024
Dates: Day 1: Saturday 06 of July
Day 2: Wednesday 10 of JulyDay 3: Friday 12 of July
Day 1: (11:00h to 19:00h) Presential.
Day 2: (16:00h to 20:00h) Online.
Day 3: (15:30h to 19:30h) Presential.
Plat Institute of Augmented Gastronomy wants to be at the forefront of food design and food tech education.
Plat's goal is to educate in the new professions of the future. We know that we are in the change towards Industry 4.0, the fourth industrial revolution, where technology plays a very important role in our daily life and work environment. In the area of Plat's education, we propose training that is linked to the knowledge of new technologies and that fosters creativity as the maximum human potential. On the other hand, education is fed by Plat's lines of research, inspired by science fiction, to explore unknown topics. These researches are offered as workshops to share, train and educate on trends in the world of Food Tech.
The course will bring together a global team of students to create solutions and products that address current sustainability needs in food and agriculture related to the cuisine of the future. Teams can also explore new strategies to protect and improve rural livelihoods, equity and social welfare.
Goals
During an intensive workshop, they will learn and apply methodologies such as design thinking and open innovation to create, develop, and validate proposed solutions.
Methodology
Student teams will select challenge areas related to food sustainability, circular design, energy, and waste from The Future Kitchen Concept.
The Future Kitchen challenge will culminate with the best projects attending the FOODTURE Summit on Food Design, Food Technology, and Sustainability at Gastronomic Forum Barcelona. The teams will present their projects to industry innovators at one of the largest food-focused conferences in the world.
The Future Kitchen challenge will culminate with the best projects attending the FOODTURE Summit on Food Design, Food Technology, and Sustainability at Gastronomic Forum Barcelona. The teams will present their projects to industry innovators at one of the largest food-focused conferences in the world.
Target Students
Designers
Chefs
People interested in the Foodie world.
People who are passionate about cooking.
Artists interested in the gastronomic world.
Chefs
People interested in the Foodie world.
People who are passionate about cooking.
Artists interested in the gastronomic world.
TASTE / FINISHES / COLOR AND TEXTURE / FORMAL AND ERGONOMIC / FUNCTIONAL ASPECTS / USE
AND CONSUMPTION / SYMBOLIC ASPECTS / PRESENTATION / TABLE SETTING /
(material included)
︎︎︎ FOOD TECH / FT 3
EDIBLE SOUNDS
Professors: Ivan Merino & Nacho de Juan-Creix
Place: (On-site) PLAT Institute
SEPTEMBER 2024
Dates: Day 1: Saturday 07 of September
Day 2: Wednesday 11 of SeptemberDay 3: Friday 13 of September
Day 1: (11:00h to 19:00h) Presential.
Day 2: (16:00h to 20:00h) Online.
Day 3: (15:30h to 19:30h) Presential.
Edible Sounds is a research project developed by Plat Institute’s Food Lab. Its goal is to establish connections between the taste and sound of certain foods.
The project aims to understand the relationship between the graphic representation of sounds and the flavors of food. Specifically, the project investigates whether products from the same family share similar sound patterns. The project seeks to graphically represent the sound of different food products.
By tracking the sound of waves from any coast in the world, we capture their sound and use 3D printing to create a graphic with chocolate. We also add sea salts from that coast to enhance the taste and transport you to the flavor of that beach.
This innovative approach explores the relationship between our senses and is completely new and disruptive.
Goals
Work on researching the relationship between
sound and food to explore potential research avenues for Eatable.
sound and food to explore potential research avenues for Eatable.
Methodology
We are characterized by a methodology developed in the Plat Institute Innovation Lab that explores the limits of experience, in this case in terms of teaching, linked to four disruptive methodological concepts.
Target Students
Designers
Chefs
People interested in the Foodie world.
People who are passionate about cooking.
Artists interested in the gastronomic world.
Chefs
People interested in the Foodie world.
People who are passionate about cooking.
Artists interested in the gastronomic world.
TASTE / FINISHES / COLOR AND TEXTURE / FORMAL AND ERGONOMIC / FUNCTIONAL ASPECTS / USE
AND CONSUMPTION / SYMBOLIC ASPECTS / PRESENTATION / TABLE SETTING /
(material included)
︎︎︎ FOOD TECH / FT 4
3D PRINT CERAMICS
Professors: Marcelo de Medeiros, Ivan Merino & Nacho de Juan-Creix
Place: (On-site) PLAT Institute
OCTOBER 2024
Dates: Day 1: Saturday 05 of October
Day 2: Wednesday 09 of OctoberDay 3: Friday 11 of October
Day 1: (11:00h to 19:00h) Presential.
Day 2: (16:00h to 20:00h) Online.
Day 3: (15:30h to 19:30h) Presential.
The significance of materials in human history is undeniable. They have been essential for our survival in terms of food, protection, development, expansion, evolution, and identity. Entire periods of humanity, such as the Stone Age and the Age of Metals, have been dedicated to them.
Today, materials continue to play a crucial role, accompanied by new techniques and applications brought about by the industrial revolutions.Studying design taught us about materials and their properties. As designers, we questioned the use of certain materials and explored alternatives. Teaching the next generation of designers inspires us to challenge traditional design methods.
Today, we live in the age of plastic. Our proposal is to use this technology to change the way the industry trains future professionals.
Baked clay has incredible properties. In the past, it allowed us to eat, preserve food, transport water, preserve harvest surpluses, cook, inhabit spaces, build, and more. Today, it is not widely used due to its connotation of being old or precarious. However, we should not forget the crucial role it played in allowing us to be in the world today. It is important to remember the significance of clay in our history and development.
Goals
Work on materials research lines.
Understand and explore the relationship between material, design and rapid prototyping.
Print functional objects for the home.
Understand and explore the relationship between material, design and rapid prototyping.
Print functional objects for the home.
Methodology
In this course, we will combine current techniques such as parametric computer design and additive fluid printing technology with perhaps the oldest material we have ever worked with, clay, a chronological hybrid applied to the design of tableware, vessels, and table accessories, combining the contemporary with the traditional.
Target Students
Designers
Chefs
People interested in the Foodie world.
People who are passionate about cooking.
Artists interested in the gastronomic world.
Chefs
People interested in the Foodie world.
People who are passionate about cooking.
Artists interested in the gastronomic world.
(material included)