A one-year (24 weeks) course into the powerful role of Design in transforming the eating experience.
Curated and taught by Francesca Zampollo. Hosted by FONDO
Oct 2025 - May 2026
ENROLMENT IS CLOSED
Write to join the waiting list for 2026-2027
ABOUT THE COURSE
A deep, multidisciplinary exploration of Food Design, where creativity, critical thinking, and entrepreneurship come together to shape meaningful eating experiences.
Over the span of 1 academic year (24 weeks) participants journey through three immersive modules, each lasting 8 weeks.
Each module focuses on a different dimension of Food Design: from crafting memorable experiences, to provoking thought through speculative concepts, to building sustainable, purpose-driven businesses.
MODULES
1. Autumn: Designing Beyond the Plate
In this module, we explore how to design thinking about every element of the eating experience beyond just the food itself. From tableware to lighting, storytelling to setting, we learn how to create cohesive experiences that align with the specific message or intention of the designer.
The goal is to design not just for taste, but for meaning, ensuring that every detail supports the overall message, making it easy for people to understand and emotionally connect. Since food is ephemeral, what truly lasts are the memories we create. Ultimately, we don’t just design food, we design for memories.
2. Winter: Critical and Speculative Food Design
This module delves into the critical and speculative sub-discipline of Food Design, where the aim is not just to serve food but to provoke thought. We explore how to use Food Design as a medium to spark reflection, question norms, and engage with pressing issues in the food system.
Through imaginative and thought-provoking projects, we aim to open minds, inspire change, and bring awareness to complex topics. Here, design becomes a tool for storytelling, activism, and impact.
3. Spring: From Ideas to Business
In the final module, we shift our focus to turning creative ideas into viable, sustainable businesses. We learn how to develop business models that are not only financially sound but also environmentally and socially responsible.
Key topics include aligning brand strategy with values, meeting sustainability standards, and building a coherent brand identity. By the end, students will be equipped to launch Food Design ventures that make a difference—ethically, creatively, and effectively.
PATHWAYS
The course is offered in two distinct pathways, allowing participants to choose the level of depth and engagement that best suits their goals and availability.
THE SPARK SEEKER
This pathway offers a foundational experience, perfect for those looking to gain inspiration and insight into Food Design without a heavy time commitment.
Each set of 8 lessons includes two sessions led by Francesca Zampollo, who introduces key concepts and shares frameworks for approaching the module's theme. The remaining six sessions feature guest speakers—renowned professionals from the field—who present their projects and experiences. These talks are designed to provide a rich understanding of the topic and spark creative thinking through real-world examples. See the list below.
Sessions combine guest lectures from well-known designers, artists, and change-makers with interactive workshops.
INCLUDES:
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One 90-minute lesson per week over the 8 weeks of each module.
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Guest Lectures: Presentations followed by a 30–40 min Q&A session, where participants can interact with the guest speakers.
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Engagement through Discord: You will have access to a Discord group where you can chat directly with your peers, recordings will be uploaded and materials will be made available.
THE PRACTICE EXPLORER
This pathway is designed for those who want a more immersive, hands-on experience—particularly participants aiming to develop a personal project through the course.
It includes everything offered in the Spark Seeker Pathway, plus additional opportunities for practice, application, and personalized feedback.
Participants will take part in two additional 2-hour, practice-based workshops per module, led by Francesca Zampollo. In these sessions, they will actively explore and apply Food Design Thinking methods that can be reused in the future and adapted in their own practice.
Additionally, The Practice Explorer Pathway includes personalized support through three 30-minute one-on-one tutorial with Francesca (one per module), as well as three 30-minutes one-on-one session with different guest tutors (scheduled once over the entire course). These tutorials provide a valuable opportunity for participants to receive tailored feedback, ask specific questions, and refine their projects with expert guidance. You will be requested to complete a personal project, which will be presented during the last session. Your main commitment is to show up fully engaged, ready to experiment, and open to feedback during all scheduled sessions.
INCLUDES:
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Everything in the Spark Seeker plus:
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Generative workshops: Where frameworks or tools are applied to help steer or progress work.
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Exploration and discussion of systems change concepts, including reflection and discussion in pairs, small groups, and with the full cohort.
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Framework learning and application time, allowing participants to try out design methods around group challenges, ask questions to the facilitator and cohort, and delve into practical application.
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Cohort building time, fostering small group discussions and reflections.
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One-on-one tutorials with Francesca Zampollo and other practitioners for direct feedback and confrontation.
TAUGHT BY
Francesca Zampollo
RESEARCHER, CONSULTANT
Dr. Francesca Zampollo is a Design Theory and Food Design researcher, consultant, teacher, and keen public speaker.
She is the author of the Food Design Thinking methodology which she brings to companies, schools, and professionals. Francesca is the founder of the OSFD Online School of Food Design© and the founding editor of the International Journal of Food Design, the first and only academic journal on Food Design, the founder of the International Food Design Society, and she organised the first, second, and third International Conferences on Food Design.
Francesca earned a PhD in Design Theory applied to Food Design in 2014, she taught Food Design and Design Theory at London Metropolitan University and Auckland University of Technology as a full time lecturer and researcher, and now teaches in various universities as a visiting lecturer. Francesca’s current research and work revolves around Design Theory, System Design Thinking, and the role of spirituality in Design.
Guest Speakers:
COURSE STRUCTURE
This online food design course consists of 24 seminars delivered via Zoom every Tuesday at 7 PM CEST/CET. Each seminar is designed to provide in-depth knowledge and interactive learning opportunities in the field of food design, and it features a 1-hour presentation followed by a 30-minute Q&A session. The detailed course structure is as follows:
Module 1: Designing Beyond The Plate
Oct 14 2025 - Lecture with Francesca Zampollo
Oct 21 2025 - Lecture with FONDO
Oct 28 2025 - Lecture with Pinch Food Design
Oct 30 2025 - WORKSHOP with Francesca Zampollo (The Practice Explorer Pathway)
Nov 4 2025 - Lecture with Caique Tizzi
Nov 11 2025 - Lecture with Ananas Ananas
Nov 13 2025 - WORKSHOP with Francesca Zampollo (The Practice Explorer Pathway)
Nov 18 2025 - Lecture with Caro Diario
Nov 25 2025 - Lecture with UOVO Food Design
Module 2: Creative/Speculative Food Design
Jan 27 2026 - Lecture with Francesca Zampollo
Feb 3 2026 - Lecture with Gong Hua
Feb 10 2026 - Lecture with Deep Food Design
Feb 12 2026 - WORKSHOP with Francesca Zampollo (The Practice Explorer Pathway)
Feb 17 2026 - Lecture with Steinbeisser
Feb 24 2026 - Lecture with Honey and Bunny
Feb 26 2026 - WORKSHOP with Francesca Zampollo (The Practice Explorer Pathway)
Mar 3 2026 - Lecture with Marije Vogelzang
Mar 10 2026 - Lecture with Bompass & Parr
Mar 17 2026 - Lecture with Francesca Zampollo
Module 3: From ideas to Business
Apr 7 2026 - Lecture with Francesca Zampollo
Apr 14 2026 - Lecture with Cocina Intuitiva
Apr 21 2026 - Lecture with Kiko Kitchen
Apr 23 2026 - WORKSHOP with Francesca Zampollo (The Practice Explorer Pathway)
Apr 28 2026 - Lecture with The Morris Project
May 5 2026 - Lecture with Indigo Koncept
May 7 2026 - WORKSHOP with Francesca Zampollo (The Practice Explorer Pathway)
May 12 2026 - Lecture with You Sustain
May 19 2026 - Lecture with Ansón + Bonet
May 21 2026 - Lecture with Francesca Zampollo
LEARNING OUTCOMES
The Spark Seeker Pathway
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Understanding and applying key principles of Food Design to create cohesive, multisensory eating experiences.
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Design elements beyond food—such as setting, storytelling, and objects—to enhance emotional impact and create lasting memories.
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Communicating clear and intentional messages through designed eating experiences.
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Identifying and distinguishing the characteristics of Critical and Speculative Food Design.
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Using Food Design as a tool to raise awareness, challenge assumptions, and explore social, environmental, and ethical issues.
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Translating creative ideas into actionable steps for building a sustainable, responsible business.
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Creating a brand strategy that aligns with personal values and sustainability principles.
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Gaining inspiration and insight from expert-led sessions and real-world Food Design case studies.
The Practice Explorer Pathway
Everything in The Seeker Pathway plus:
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Developing imaginative and thought-provoking food concepts that spark reflection and conversation.
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Using a variety of Food Design Thinking methods in the development of projects and creative processes.
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Receiving and integrating personalized feedback to refine individual projects.
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Developing a personal or professional project grounded in the principles of Food Design, supported by hands-on experience and expert guidance.
TOPICS COVERED
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Designing Eating Experiences Beyond Food
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Cohesion in Food Experience Design
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Food as a Medium for Memory and Emotion
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Designing with Message and Intention
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Critical Food Design
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Speculative Food Design
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Design for Awareness, Reflection, and impact in the Food System
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Food Futures and Imaginative Concept Development
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Sustainable Food Business Development
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Brand Strategy in Food Design
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Environmental and Social Responsibility in Business
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Food Design Thinking Methods
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Creative Project Development in Food Design
LEARNING MODALITIES
Sessions combine guest lectures from well-known designers, artists, and change-makers with interactive workshops.
-
Guest Lectures: Include presentations followed by a 30–40 min Q&A session, where participants can interact with the guest speakers.
-
Engagement through Discord: you will have access to a Discord group where you can chat directly with your peers, recordings will be uploaded and materials will be made available.
-
Workshops with Francesca:
-
Exploration and discussion of systems change concepts, including reflection and discussion in pairs, small groups, and with the full cohort.
-
Framework learning and application time, allowing participants to try out design methods around group challenges, ask questions to the facilitator and cohort, and delve into practical application.
-
Generative workshops, where frameworks or tools are applied to help steer or progress work.
-
Cohort building time, fostering small group discussions and reflections.
FOR WHOM?
This course is ideal for designers, aspiring designers, activists, food system enthusiasts, and anyone interested in designing for disruption and leveraging creative skills to address food system issues. No prior design experience is required, just a passion for positive change and an interest in how creativity can drive social good.
This course is designed for curious, creative minds who are passionate about food and its potential as a medium for design, storytelling, and change. It’s ideal for:
Designers, artists, chefs, and creatives looking to explore the intersection of food and design.
Entrepreneurs and aspiring founders interested in launching a sustainable food-related venture.
Professionals in the food industry seeking to expand their thinking and innovate beyond traditional approaches.
Anyone with a personal or professional project related to food who wants to explore new perspectives, gain practical tools, and receive expert feedback.
Whether you're just beginning your journey or looking to push your existing practice further, this course offers both inspiration and practical guidance tailored to different levels of engagement.
ABOUT ONLINE
SESSIONS
To maximise your experience, please arrange your schedule to be fully present for all sessions. This supports not only your learning but also that of your fellow participants. If you are unable to attend part or all of a session, please notify the team as soon as possible so adjustments can be made.
While sessions will be recorded and available for review, active participation in discussions and exercises is highly encouraged to gain the most from the course.
TIME COMMITTMENT
This course is designed so all learning occurs during sessions, with no homework required. Francesca will provide optional further readings for those interested, but your primary responsibility is to be fully present and engaged during scheduled session times.