Summer Course in Food Design by Ricardo Bonacho
Gastronomy is no longer just about flavour. It is also about the concept, the experience, the narrative, sustainability and perceived value.
This intensive course has been designed for professionals who want to transform a recipe, a product, a menu, a service or a dining experience into a structured, testable and communicable concept.
Over the course of 3 weeks and 24 hours of training, you will work on:
- The fundamentals and areas of application of Food Design
- Trends, consumers and opportunities for innovation
- Culture, region and gastronomic storytelling
- Sensory experience and the dining journey
- Prototyping and value proposition
- Development and presentation of a final micro-project
The course also includes:
- 2 international online masterclasses (guests to be announced)
- A final project applicable to your professional context
- A digital toolkit with reusable tools and templates
- Close support in a small class
Who is it for? Chefs, cooks, pastry chefs, professionals in the restaurant, hotel, F&B, catering, events and gastronomic tourism sectors, food brands, entrepreneurs, designers and communications professionals.
About the lecturer:
Ricardo Bonacho is a designer, researcher and assistant lecturer at Universidade Europeia, where he works in the fields of food design, gastronomy, innovation, tourism and hospitality. With a PhD in Design, specialising in Food Design, from the University of Lisbon, he has built his career at the intersection of research, teaching and professional practice. He is co-founder of Food Design Lab Lisbon and FORK — Food Design for Opportunities, Research and Knowledge, and has collaborated with national and international educational and research institutions. His work explores Food Design as a methodology for designing more sustainable, participatory and innovative food products, services, experiences and systems.
Registration and further information: Info@cascaisfoodlab.pt
Organisation: Cascais FoodLab
