Making tortellini from jet fuel is a concept that is no longer rocket science. Due to the limited availability of natural food resources and the accelerated development of DNA manipulation in biotechnology, laboratory food is emerging as the future. Are we humans ready for such a transformation?
Join us at the Transdisciplinary Summer School of Design+Science, where we will look for the answer to the above question and explore the framework of the current food industry by using avant-garde tools and visual communication concepts.
For this purpose, we have invited top experts from various fields. Chef Jorg Zupan (Atelier), world-famous writer and culinary critic Andrea Petrini, representatives of the AirProtein start-up, which produces proteins from the air, so to speak, and many others will be joining us.
The summer school is open to students and others, regardless of the field of study or previous professional education – this year's program will take place from 5 to 9 July 2021 is interactive and, in addition to lectures, also includes workshops in studios and laboratories. A joint excursion is also planned.
After the end of summer school, each participant will prepare a study, which will be included in the final book. Students who successfully complete the summer school program can earn 3 ECTS.
You can also attend all courses of the summer school online.
Additional information and application form are available at https://www.designscience.school/. There are only 21 places available, and applications are open until 15 June 2021.
The Design+Science Summer School is run by the UL Faculty of Chemistry and Chemical Technology, UL Academy of Fine Arts and Design, and Pina - Association for Culture and Education, with the support of our project.
For more information, please contact us at email@example.com.
Welcome to the world of synthetic food!