Food Design and Innovation

Understanding these principles enables the creation of innovative foods that change the way the world eats. In this Tech Talk, Michael Bom Frøst, Associate Professor at the University of Copenhagen, will explore how our sensory experiences shape our perceptions of food. 

He will introduce a design theory framework for food interaction that involves three levels: 1. The immediate sensory level, 2. The functional level, and 3. The reflective level. This approach helps in developing food products that are not only appealing but also sustainable and functional.