Led by Jason Cornaro, Industrial Design

This course explores the connection between food and design, examining how creating culinary experiences (recipe, meal, and service) relates to design and innovation. The course emphasizes user-centered design, highlighting the importance of research and storytelling to create meaningful products and experiences.

  • Demonstrate understanding of cultural impact in culinary and product design
  • Explore the emotional and sensory impacts and apply findings to storytelling and product development
  • Synthesize research, experience, and culture into designing new and innovative products
  • Validate design intention through hands-on prototyping and development
  • Effectively communicate story and process through text and visuals

  • Design and development of food
  • Design and development of a product
  • Design and development of visual and text-based communication (story, instructions, and recipe)
  • Execution of designed experience
Course credits:6
Meeting days and times:Monday / Wednesday, 1:10 p.m. to 5:20 p.m.; Friday, 1:10 p.m. to 3 p.m.
Variable course fee:$150
Field trips:N/A
Maximum enrollment:24
Enrollment open to:All juniors, seniors, and graduate students in all College of Design majors