Foodture advances the latest trends in food design and presents several projects by Elisava students

Date: -
Hour: 11 a.m. - 8:30 p.m.
Place: Online

The second edition of Foodture Barcelona is coming, which will be held online from October 20th to 22nd. The event will bring together visionary projects, start-ups, science, design and innovation to explore different ways to redesign the world of food and address social and environmental challenges. 

Under the slogan "From food design to design fiction", this edition will focus on exploring food, production systems and projects that seem to have come out of science fiction films but are either already a reality or will be in a very short time.  

New interdisciplinary platform and the inventors of tomorrow

The event will start with the round table The inventors of Tomorrow (20/10, 11:30h), in which Dr. Albert Fuster, Academic Director of Elisava, will participate, together with Raffaella Perrone (IED), Tomas Diez (Fab Lab Barcelona), Chiara Farinea (IAAC) and Vinyet Capdet (CETT). And with the launch of the new Foodture PlatForm, a digital space created by Foodture to show, promote and connect multidisciplinary talent, whether it comes from artists, projects or institutions, which are dedicated to emerging disciplines around food.

In the framework of this new platform we will discover what projects the inventors of tomorrow and university students are working on. Among them, four projects of Undergraduate Degree students of Elisava: Agro, by Berta Daina, Marta Torras, Belén Jiménez, Anna Grau, Maialen Etxeberria (Pastry Chef EspaiSucre); Ser, by Rafael de la Torre, Marta Torras, Belén Jiménez, Anna Grau, Andrea Ferré (Pastry Chef EspaiSucre); Eclaire, by Judit Segura, Marta Torras, Belén Jiménez, Anna Grau, Yue Fei (Pastry Chef EspaiSucre); and Desserts, by Belén Jiménez, Anna Grau, Clara Arbona (Pastry Chef EspaiSucre).

Foodture Food Design
Foodture Food Design
Foodture Food Design

Talks, workshops and gastronomic experiences

The event will also include talks and round tables with national and international speakers from the main companies and start-ups in the sector, in which topics such as new forms of cultivation, access to water or alternative proteins will be addressed; workshops on the future of food, packaging or circular design; a special session with Monsi Román, director of the NASA Centennial Challenges Program, who will talk about food in space; and various gastronomic experiences with expert chefs.

Given the current situation, all talks at this year's Foodture will be free of charge, but subject to registration. In addition, students will have a 20% discount on workshops by registering with the code FOODTURESTUDENTS20.

Foodture Barcelona will be possible thanks to the joint organization of the Barcelona Centre de Disseny and Plat Institute, with VMLY&R as innovation partner and the support of the Barcelona City Council.

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