Pictures

Summer School

Final Evaluation

Exhibition

Practical information

REGISTRATION
Please respond to fisker@create.aau.dk before the 4th of August to confirm your participation at the Food+Design Summer School 2010. PARTICIPATION FEE
There is no payment required to participate in the Summer School. For travelling from Copenhagen, Milano and Torino, please contact us concerning travel expenses.

MEALS
Jonas’s Deli will make sure that nobody will be hungry, there will be served three meals a day, breakfast, lunch and dinner. There will not be charged payment for the meals.

ACCOMMODATION
Sleeping facilities are not provided. It is our wish that everybody get a good stay, so please do not hesitate to contact if you need any help!

LOCATION
The Summer School is located at two different places. Click for map
Utzon Center, “The Black Room”: Workshop / Lab
Gammel Torv 6, ground floor: Lectures / Brief and Lounge Meals – Jonas’s Deli.

WEB
Please continue to consult the Summer School website www.foodplusdesign.dk for updates to the programme and for practical information. CONTACTS
Anna Marie Fisker, fisker@create.aau.dk
Hafdís Sunna Hermannsdóttir, hsun@create.aau.dk

All information about the Summer School are made with reservations for possible changes.

POSTER TEMPLATE
Download Indesign Package here:
http://www.foodplusdesign.dk/downloads/poster_template.zip

PHOTOS FROM FAARUP
Download ZIP-File

Organisation and partners

ORGANISATION

PROJECT + PROJECT PARTNER

COOPERATION PARTNERS

Lectures and supervision

HEAD TEAM

Erik Lerdahl

dr. ing., NCE Culinology

Ph.D. in “Design and innovation”, from Norwegian University of Science and Technology.

Owner and manager of Slagkraft A/S, Management Consulting industry, Norway, that is leading innovation and design processes for companies in both the food industry and other industries.

Coordinator at NCE culinology, that works with innovation in the field of gastronomy and culinary differentiation for the benefit of Norwegian food production.

Has worked as a designer at Slagkraft design, Norway and as innovation manager in the Food & Beverages industry, Norway.

Has been Assistant professor at University of Southern Denmark and Associate Professor at Norwegian University of Science and Technology and Oslo National Academy of the Arts.

Esben Danielsen

Director of Development, roskildegruppen

Director of Development for Roskilde gruppen, where the biggest activity is the Roskilde Festival. Has a special expertise within execution and development of big cultural events, arrangement and communication within the cultural field and management of voluntary work.

Hans Thyge Raunkjær

Designer, Hans thyge & Co.

Educated from The Danish School for Applied Arts, Copenhagen, Furniture department.

Owner of Hans Thyge & Co. design studio, a combination of the former RKDO aps. (Raunkær Kjærgaard Design Office) and HeARTWORKS aps. Hans Thyge & Co. works with furniture, concept and product design.

Teacher at the Architectual School Aaarhus and sensor at various design schools in Denmark.

Lived for 7 years in Milan and worked freelance for the George Sowden Studio, where he worked on various exhibitions, designs and photosessions for Italian magazines. He has participated in various group exhibitions and been Set designer in the group theatre DUESLAGET, Ribe & Birkerød, Denmark.

Jacob Christensen

Designer, Hans Thyge & Co.

Has MSc. Eng. Industrial Design degree from Aalborg University.Works with graphical communication and visualizations at Hans Thyge & Co.

Has worked as a trainee at Interior Architects 49, interior design, interior architecture and interior renovation firm in Thailand, and at Rkdo aps. design studio.

Has worked as industrial designer at HeARTWORKS aps. design studio.

Niels Clausen-Stuck

Designer, Designit A/S

Has MA, Visual Communication / Digital Design degree from The Danish Design School.

Interaction Design Leader, Design Strategist and Project Leader at Designit A/S.

External at Faculty at Copenhagen Institute of Interaction Design (CIID)

Has worked for the international design and innovation consultancy IDEO as a senior interaction designer and project manager. He worked at IDEO for 7 years in their New York, London, San Francisco and Chicago offices, and his client list included many of the Fortune 500 companies like Motorola, Microsoft and Inter-IKEA Systems, Mio and Samsung.

Sofie Holstein-Homan

Designer, Designit A/S

TEACHERS
Alberto Pugnale PhD, Assistant Professor, I6 Ph.D. in Architecture and Building Design from Politecnico di Torino (Torino, Italy). Researching on Computational Morphogenesis for the design and optimization of shells and spatial structures.	Anna Marie Fisker PhD, Associate Professor, I7 Architect MAA., Project leader at Food College Denmark, Director at Center for Food Science, Design and Experience and President of the Slow Food Aalborg Convivia.	Claus Bonderup Professor I7 Architect MAA. from The Royal Academy of Fine Arts School of Architecture, Denmark. Lot of his work is a part of the permanent collection at Museum of Modern Art in New York.
Hafdís Sunna Hermannsdóttir Research Ass., I7 MSc. Eng. Industrial Designer from Aalborg University, Research Assistant at Food College Denmark with special focus on packaging for the food industry and retailing.	Isak Worre Foged Research Ass., I7 Architect MAA, MSc.Eng.Arch. from Aalborg University and M.Arch from EsArq, Barcelona., research group of Performance Based Design, Aalborg University. Partner and owner at AREA – Applied Research in Environmental Architecture.	Jesper Kjeldskov PhD, Associate Professor, I16 Ph.D. (MA) in Computer Science and Engineering from Aalborg University. Honorary Associate and Fellow of University of Technology Sydney (UTS) Australia.
Kristian Rise Chef Manager of Brewery Vendias, brasserie. Vendias has been awarded for their beer and been nominated by “Den Danske Spiseguide” (The Danish Eating Guide) as one of the ten best brasseries in Denmark.	Lasse Andersson Assistant Professor, I7 Architect MAA. from School of Architecture, Aarhus, Ph.D. from Aalborg University in “Cultural Planning and creative entrepreneurship”. Head of Platform4, Art and technology based experimental house at the habor front in Aalborg, Partner and Architect MAA. at Urban research and Design I/S	Mads Engel Architect Master of Science and Technology in Architecture from Aalborg University. Three years employment at schmidt hammer lassen architects, Copenhagen Office. Bachelor in Architectural Technology and Construction Management.
Marie Frier PhD Fellow, I7 MSc. Eng. in Architecture & Design, with specialisation in Architecture. Ongoing Ph.D. project concerning the subject of architectural quality in prefabricated housing. Here in the project explores interiority as a theory and design principle interrelating architecture and furniture in transforming constructive challenges into sensuous spatial detailing improving the architectural quality of the still often monotonous box-like prefabricated house.	Mikael Christensen Chef Owner at Renommeet and Headchef at Restaurant Kopp & Ko in Hals, Denmark. His coobook was honored the Best Seafood cookbook in the World, 2004. Member of EuroToque/Bocuse D’Or.	Mikael Skov PhD, Associate Professor, I16 Ph.D. (MA) in Human-Computer Interaction. Associate professor at the HCI Lab at the Department of Computer Science, Aalborg University.
Nicola Morelli Phd, Associate Professor, I7 Ph.D. from Politecnico di Milano, Italy, focusing on methodological and strategic issues related to service and system design.	Peter V. Nielsen PhD, Professor, I6 Associated with the divisions of Architectural Engineering, Department of Civil Engineering and Indoor Environmental Engineering. Guest Professor at Central South University, China. Devoted to watercolour painting.	Poul Henning Kirkegaard PhD, Associate Professor, I6 Master of Engineering in Building Construcion. Associated with the Department of Civil Engineering, Research Group of Architectural and Structural Design and Division of Structural Mechanics at Aalborg University.
Rene Langdahl Jørgensen Research Ass., I7 Wine writer for the magazine “gastro”, Project Coordinator at Food College Denmark, Restaurant reviewer at newspaper JyllandsPosten and Member and judge at Union of Danish Restaurant Reviewers.	Søren Bolvig PhD, Assistant Professor, I7 Design Ethnographer, Ph.D.in “Video ethnography’ potential in design” from Aalborg University.	Tenna Doktor Olsen PhD Fellow, I7 MSc. Eng. in Architecture. Ongoing Ph.D. project focusing on the possibility of utilizing architectural design to improve the healing process of patients in Danish Hospitals through better eating facilities.
Thorsten Schmidt Chef Together with his wife he owns and runs the restaurants Malling & Schmidt and Nordisk Spisehus in Århus. Member of The National Culinary Team of Denmark.

SPECIAL GUESTS

Henrik Harder

Associate professor, I7

M.A. in Architecture (MAA), Graduate Diploma in Business Administration (HDO), Ph.D in Transport, Mobility and Planning. Chairman of the studybard at Architecture & Design, Aalborg University.

Karl Otto Schmidt

Chef

President for the Danish section of the order, Cordon Bleu du Saint Esprit. Was teacher at the department for chefs and waiters at Tech College Aalborg and in charge of the food department at Tech College Hjørring.

Lene Lange

Professor, I18

Vice Dean for Faculty of Engineering, Science and Medicine and Director of Campus Copenhagen Institute of Technology, Aalborg University, Ballerup. The professional career of Lene Lange includes experience and employment in all three major sectors of research in Denmark, she has held several positions at international Boards and Committees and has been member of research advisory committees for, in all, 7 different Danish ministries.

Marianne Stokholm

Professor, I7

Architect MAA. from School of Architecture, Aarhus, Ph.D. from Aalborg University, Professor in integrated design.

Niels Jørgen Jensen

General Manager, Fårup Sommerland

General Manager at Fårup Sommerland, leicure park.

STAFF

Inger Lise Gade

Medical Student at the final year at the University of Århus. Experienced free time chef, with great overview and charm.

Jonas Gehl

Studying philosophy in Copenhagen in day time, enthusiastic chef in spare time.

Mette Glerup Kristensen

Assistant at Center for Food Science, Design and Experience, Aalborg. Always doing the impossible so the rest of us are safe & happy!

Oline Egebjerg Okholm

Physiotherapis student

University College Nordjylland.

Poul Lund

In charge pf the workshop lab at Utzon Centre, highly skilled and excellent craftsman.

Sofie Husby

Research Assistant, Food People & Design, Ballerup. Also working for Food+Design at Center for Food Science, Design and Experience, Aalborg, for The Municipality of Copenhagen and for National Food Institute, Technical University of Denmark.

Program

SUNDAY 15TH AUGUST INTRO

Time	Activity	Person	Location	Notes
15:00	COFFEE AND WELCOME		GAMMELTORV 6, GROUND FLOOR
15:30	INTRODUCTION AND BRIEFING ABOUT THE SUMMER SCHOOL 2010 Presentation of program, Jonas’s Deli, facilities, introduction of groups	Anna Marie Fisker	GAMMELTORV 6, GROUND FLOOR
15:55	Race to Utzon Center
16:00	LECTURE Working with Food + Design, tools and methods	Niels Clausen-Stuck	UTZON CENTER “THE BLACK ROOM”
17:00	LECTURE Pasta -history -fresh pasta -production processes -Nordic pasta	Anna Marie Fisker Hafdis Sunna Hermannsdóttir	GAMMELTORV 6, GROUND FLOOR
18:00	BREAK/BAR
18:30	LECTURE Tracking life in architecture. A case: Walking the library.	Henrik Harder	GAMMELTORV 6, GROUND FLOOR
19:00	DINNER		GAMMELTORV 6, GROUND FLOOR
21:20	GOOD NIGHT STORY “Alexandre Dumas”	Anna Marie Fisker	GAMMELTORV 6, GROUND FLOOR
21:30	GOOD NIGHT

MONDAY 16TH AUGUST PASTA

Time	Activity	Person	Location	Notes
8:15	BREAKFAST AND BRIEF		GAMMELTORV 6, GROUND FLOOR
8:45	INTRODUCTION LECTURE Pasta – physical formfinding	Niels Clausen-Stuck	GAMMELTORV 6, GROUND FLOOR/UTZON CENTER, “THE BLACK ROOM”
9:15	LECTURE Pasta – advises from the chefs	Kristian Rise Mikael Christensen	GAMMELTORV 6, GROUND FLOOR/UTZON CENTER, “THE BLACK ROOM”
9:45	WORKSHOP I Pasta – physical formfiunding	WORKSHOP LEADER Niels Clausen-Stuck WORKSHOP LEADER ASSISTANT Isak Worre Foged WORKSHOP ASSISTANTS Alberto Pugnale Hafdis Sunna Hermannsdóttir Mikael Christensen Kristian Rise	UTZON CENTER “THE BLACK ROOM”
12:00	LUNCH		GAMMELTORV 6, GROUND FLOOR
13:00	WORKSHOP II Pasta – physical formfinding	WORKSHOP LEADER Niels Clausen-Stuck WORKSHOP LEADER ASSISTANT Isak Worre Foged WORKSHOP ASSISTANTS Alberto Pugnale Hafdis Sunna Hermannsdóttir Kristian Rise Marie Frier Mikael Christensen Kristian Rise	GAMMELTORV 6, GROUND FLOOR/UTZON CENTER, “THE BLACK ROOM”
16:00	COFFEE BREAK		GAMMELTORV 6, GROUND FLOOR
16:15	EVALUATION DIFFERENT PASTA CONCEPTS	WORKSHOP LEADER Niels Clausen-Stuck WORKSHOP LEADER ASSISTANT Isak Worre Foged WORKSHOP ASSISTANTS Alberto Pugnale Kristian Rise Marie Frier Mikael Christensen René Langdahl Jørgensen Kristian Rise	GAMMELTORV 6, GROUND FLOOR/UTZON CENTER, “THE BLACK ROOM”
19:00	LECTURE “Hospital Foodscape Design”	Tenna Doktor Olsen	GAMMELTORV 6, GROUND FLOOR
20:00	DINNER		GAMMELTORV 6, GROUND FLOOR
21:20	GOOD NIGHT STORY Caremé	Karl Otto Schmidt	GAMMELTORV 6, GROUND FLOOR
21:30	GOOD NIGHT

TUESDAY 17TH AUGUST PASTA

Time	Activity	Person	Location	Notes
8:15	BREAKFAST AND BRIEF		GAMMELTORV 6, GROUND FLOOR
8:45	WORKSHOP I Pasta – integrated design	WORKSHOP LEADER Niels Clausen-Stuck WORKSHOP LEADER ASSISTANT Isak Worre Foged WORKSHOP ASSISTANTS Hafdis Sunna Hermannsdóttir Michael Christensen Mikael Skov	GAMMELTORV 6, GROUND FLOOR/UTZON CENTER, “THE BLACK ROOM”
12:00	LUNCH		GAMMELTORV 6, GROUND FLOOR
13:00	LECTURE Working with integrated design (food+design)	SPECIAL GUEST Marianne Stokholm	GAMMELTORV 6, GROUND FLOOR
14:30	LECTURE Interaction Design: Designing for Interactive User Experiences	Mikael Skov	GAMMELTORV 6, GROUND FLOOR
15:00	WORKSHOP II Pasta – integrated design	WORKSHOP LEADER Niels Clausen-Stuck WORKSHOP LEADER ASSISTANT Isak Worre Foged WORKSHOP ASSISTANTS Anna MArie Fisker Hafdis Sunna Hermannsdóttir Mikael Skov SPECIAL GUEST – WATERCOLOUR Peter V. Nielsen	GAMMELTORV 6, GROUND FLOOR/UTZON CENTER, “THE BLACK ROOM”
16:00	COFFEE BREAK		GAMMELTORV 6, GROUND FLOOR
16:15	EVALUATION 3 DIFFERENT PASTA CONCEPTS	WORKSHOP LEADER Niels Clausen-Stuck WORKSHOP LEADER ASSISTANT Isak Worre Foged WORKSHOP ASSISTANTS Alberto Pugnale Anna Marie Fisker Poul Henning Kirkegaard SPECIAL GUEST Thorsten Schmidt	GAMMELTORV 6, GROUND FLOOR/UTZON CENTER, “THE BLACK ROOM”
19:00	LECTURE Packaging - technical and functional part of packaging - brief introduction of pac	Hafdis Sunna Hermannsdóttir Poul Henning Kirkegaard	GAMMELTORV 6, GROUND FLOOR
20:00	DINNER		GAMMELTORV 6, GROUND FLOOR
21:20	GOOD NIGHT STORY Montagné	Anna Marie Fisker	GAMMELTORV 6, GROUND FLOOR
21:30	GOOD NIGHT

WEDNESDAY 18TH AUGUST EXCURSION

Time	Activity	Person	Location	Notes
8:15	BREAKFAST AND BRIEF		GAMMELTORV 6, GROUND FLOOR
8:30	Excursion o Ehrno, Herning and Færch, Holstebro	WORKSHOP LEADER Poul Henning Kirkegaard WORKSHOP ASSISTANT Hafdis Sunna Hermannsdóttir	GAMMELTORV 6, GROUND FLOOR
10:00	VISIT TO EHNRO	WORKSHOP LEADER Poul Henning Kirkegaard WORKSHOP ASSISTANT Hafdis Sunna Hermannsdóttir	HERNING
11:30	LUNCH/PICNIC AND VISIT TO HERNING MUSEUM OF CONTEMPORARY ART		HERNING
12:30	Departure from museum	WORKSHOP LEADER Poul Henning Kirkegaard WORKSHOP ASSISTANT Hafdis Sunna Hermannsdóttir	HERNING
13:40	VISIT TO FÆRCH	WORKSHOP LEADER Poul Henning Kirkegaard WORKSHOP ASSISTANT Hafdis Sunna Hermannsdóttir	HOLSTEBRO
17:00	KICK START / EVALUATION Packaging design SPECIAL GUEST Presentation of fish “to go” product	Hans Thyge Raunkjær Kristian Rise Mikael Christensen	GAMMELTORV 6, GROUND FLOOR
18:15	LECTURE “Innovation in the field of gastronomy and culinary. Using Fantasy Story and Writing and Acting for Developing Product Ideas”	Erik Lerdahl	GAMMELTORV 6, GROUND FLOOR
19:00	EVENING SONG / BAR	Erik Lerdahl	GAMMELTORV 6, GROUND FLOOR
20:00	DINNER		GAMMELTORV 6, GROUND FLOOR
21:20	GOOD NIGHT STORY Brillat Savarin	Karl Otto Schmidt	GAMMELTORV 6, GROUND FLOOR
21:30	GOOD NIGHT

THURSDAY 19TH AUGUST EXPERIENCE “TO GO”

Time	Activity	Person	Location	Notes
8:15	BREAKFAST AND BRIEF		GAMMELTORV 6, GROUND FLOOR
8:45	INTRODUCTION LECTURE Experience food at mega events	Esben Danielsen	GAMMELTORV 6, GROUND FLOOR
10:00	WORKSHOP I Integrating pasta concepts and “To go” experience product Themes - Packaging - Experience design - Destinations	WORKSHOP LEADER Esben Danielsen WORKSHOP LEADER ASSISTANT Erik Lerdahl WORKSHOP ASSISTANTS Claus Bonderup Hafdis Sunna Hermannsdóttir Lasse Andersson Mikael Christensen	UTZON CENTER, “THE BLACK ROOM”
12:00	LUNCH		GAMMELTORV 6, GROUND FLOOR
13:00	WORKSHOP II	WORKSHOP LEADER Esben Danielsen WORKSHOP LEADER ASSISTANT Erik Lerdahl WORKSHOP ASSISTANTS Hafdis Sunna Hermannsdóttir Nicola Morelli	UTZON CENTER, “THE BLACK ROOM”
16:00	COFFEE BREAK		UTZON CENTER “THE BLACK ROOM”
16:15	EVALUATION 3 DIFFERENT “TO GO” CONCEPTS	WORKSHOP LEADER Esben Danielsen WORKSHOP LEADER ASSISTANT Erik Lerdahl WORKSHOP ASSISTANTS Anna Marie Fisker Hafdis Sunna Hermannsdóttir	UTZON CENTER, “THE BLACK ROOM”
18:30	WINE TASTING WORKSHOP	Rene Langdahl Jørgensen	GAMMELTORV 6, GROUND FLOOR
20:00	DINNER		GAMMELTORV 6, GROUND FLOOR
21:20	GOOD NIGHT STORY The Carrot	René Langdahl Jørgensen	GAMMELTORV 6, GROUND FLOOR
21:30	GOOD NIGHT

FRIDAY 20TH AUGUST PACKAGING

Time	Activity	Person	Location	Notes
8:15	BREAKFAST AND BRIEF		GAMMELTORV 6, GROUND FLOOR
8:45	WORKSHOP I Packaging design for “To go” product Focus - User - Function - Production	WORKSHOP LEADER Jacob Christensen WORKSHOP ASSISTANS Hafdis Sunna Hermannsdóttir Claus Bonderup Mikael Christensen	UTZON CENTER, “THE BLACK ROOM”
12:00	LUNCH		GAMMELTORV 6, GROUND FLOOR
13:00	WORKSHOP II Packaging design for “To go” product	WORKSHOP LEADER Jacob Christensen WORKSHOP ASSISTANTS Anna Marie Fisker Hafdis Sunna Hermannsdóttir Mikael Christensen	UTZON CENTER, “THE BLACK ROOM”
13:00	Skype meeting with Færch
14:00	Skype meeting with Ehrno
16:00	COFFEE BREAK		UTZON CENTER “THE BLACK ROOM”
16:15	EVALUATION 3 DIFFERENT PACKAGING DESIGN CONCEPTS	WORKSHOP LEADER Jacob Christensen WORKSHOP ASSISTANTS Anna Marie Fisker Hafdis Sunna Hermannsdóttir Mikael Christensen Tenna Doktor Olsen	UTZON CENTER, “THE BLACK ROOM”
20:00	DINNER		GAMMELTORV 6, GROUND FLOOR
21:20	GOOD NIGHT STORY Bartolomeo Scappi	Anna Marie Fisker	GAMMELTORV 6, GROUND FLOOR
21:30	GOOD NIGHT

SATURDAY 21TH AUGUST “TO GO” + PACKAGING

Time	Activity	Person	Location	Notes
8:15	BREAKFAST AND BRIEF		GAMMELTORV 6, GROUND FLOOR
8:45	INTRODUCTION LECTURE Detailing of “To go” product	Niels Clausen-Stuck	GAMMELTORV 6, GROUND FLOOR
9:45	WORKSHOP I Detailing of “To fo” product Themes - Business (hos is the idea profitable) - Marketing / graphic design	WORKSHOP LEADER Niels Clausen-Stuck WORKSHOP LEADER ASSISTANT Hafdis Sunna Hermannsdóttir WORKSHOP ASSISTANTS Mads Dyssel Engel	UTZON CENTER, “THE BLACK ROOM”
12:00	LUNCH		GAMMELTORV 6, GROUND FLOOR
13:00	WORKSHOP II Detailing of “To go” product Themes - Business (how is the idea profitable) - Marketing / graphic design	WORKSHOP LEADER Niels Clausen-Stuck WORKSHOP LEADER ASSISTANT Hafdis Sunna Hermannsdóttir WORKSHOP ASSISTANTS Mads Dyssel Engel	UTZON CENTER, “THE BLACK ROOM”
15:00	Departure to Fårup Sommerland, leicure park
16:00	COFFEE BREAK / PICNIC		UTZON CENTER “THE BLACK ROOM”
16:15	EVALUATION FINAL PRODUCT	WORKSHOP LEADER Niels Clausen-Stuck WORKSHOP LEADER ASSISTANT Hafdis Sunna Hermannsdóttir WORKSHOP ASSISTANT Mads Dyssel Engel Poul Henning Kirkegaard SPECIAL GUEST – FÅRUP SOMMERLAND Niels Jørgen Jensen	FÅRUP SOMMERLAND
17:00	LECTURE AND GUIDED TOUR Food and experience	SPECIAL GUEST – FÅRUP SOMMERLAND Niels Jørgen Jensen	FÅRUP SOMMERLAND
19:00	Departure form Fårup Sommerland
20:00	DINNER		GAMMELTORV 6, GROUND FLOOR
21:20	GOOD NIGHT STORY Jules Gouffé	Karl Otto Schmidt	GAMMELTORV 6, GROUND FLOOR
21:30	GOOD NIGHT

SUNDAY 22TH AUGUST COMMUNICATION OF IDEA

Time	Activity	Person	Location	Notes
8:15	BREAKFAST AND BRIEF		GAMMELTORV 6, GROUND FLOOR
8:45	WORKSHOP I Graphics and model making	WORKSHOP LEADER Niels Clausen Stuck WORKSHOP ASSISTANTS Alberto Pugnale Hafdis Sunna Hermannsdóttir Mads Dyssel Engel	UTZON CENTER, “THE BLACK ROOM”
12:00	LUNCH		GAMMELTORV 6, GROUND FLOOR
13:00	WORKSHOP II Graphics and model making	WORKSHOP LEADER Niels Clausen-Stuck WORKSHOP ASSISTANTS Anna Marie Fisker Hafdis Sunna Hermannsdóttir Jesper Kjeldskov Mads Dyssel Engel SPECIAL GUEST – WATERCOLOUR Peter V. Nielsen	UTZON CENTER, “THE BLACK ROOM”
16:00	COFFEE BREAK		UTZON CENTER “THE BLACK ROOM”
16:15	EVALUATION COMMUNICATION	WORKSHOP LEADER Niels Clausen-Stuck WORKSHOP ASSISTANTS Anna Marie Fisker Hafdis Sunna Hermannsdóttir Mads Dyssel Engel	UTZON CENTER, “THE BLACK ROOM”
19:00	WORKING MARATHON
20:00	THE MUNICIPALITY OF AALBORG INVITES TO DINNER		THE OLD TOWN HALL

21:30	GOOD NIGHT

MONDAY 23TH AUGUST EXHIBITION

Time	Activity	Person	Location	Notes
8:15	BREAKFAST AND BRIEF		GAMMELTORV 6, GROUND FLOOR
8:45	WORKSHOP I Prepare exhibition and relaunch of NoRA	WORKSHOP LEADER Hafdis Sunna Hermannsdóttir	UTZON CENTER, “THE BLACK ROOM”
12:00	LUNCH		GAMMELTORV 6, GROUND FLOOR
13:00	VISIT BY CONFERENCE “GALAXY OF FOOD”		UTZON CENTER, “THE BLACK ROOM”
14:30	WORKSHOP STARTS	WORKSHOP LEADER Hafdis Sunna Hermannsdóttir	UTZON CENTER, “THE BLACK ROOM”
16:00	EXHIBITION READY!
16:00	COFFEE BREAK		UTZON CENTER “THE BLACK ROOM”
17:00	EVALUATION OF FINAL PRODUCTS, SHEETS, MODELS	SPECIAL GUEST Lene Lange WORKSHOP LEADER Niels Clausen-Stuck WORKSHOP ASSISTANTS Anna Marie Fisker Isak Worre Foged Jesper Kjeldskov Mikael Christensen Mikael Skov Kristian Rise Nicola Morelli Poul Henning Kirkegaard René Langdahl Jørgensen Søren Bolvig	UTZON CENTER, “THE BLACK ROOM”
20:00	FEAST – SUMMER SCHOOL FEAST - EXPERIENCE NORDIC PASTA		GAMMELTORV 6, GROUND FLOOR
	THANK YOU!	Lene Lange Henrik Harder Anna Marie Fisker	GAMMELTORV 6, GROUND FLOOR
00:00	SUMMER SCHOOL 2010 ENDS

Why work with Food + Design?

Because we as designers and architects have some fantastic tools and unique knowledge in correlation with developing new fields that the food and the meal have for the last years been moving into.Ingredients, the Food, the Meal, there is exciting and challenging development on the way. The tendency in the industry of agriculture, fishery and gardening is changing towards being big, efficient and highly specialised units that base the development on use of the newest knowledge and technology. And at the same time the consumer thereby becomes more and more demanding towards quality and especially experience. This makes increasing demands on the knowledge institutions, advisors and suppliers that work with research, education and knowedge dissemination in a profession that is economically under pressure in a global supply chain.

In the food industry the need for innovation has probably never been bigger. Companies and the retailing launch a row of new services, products and distribution types that have to fulfill the client’s request for low price, convenience, health, sustainability and experience. It is now the designer has to be in play!

Because we as designers and architects are trained to keep many balls in the air, to coordinate complex tasks, but first and foremost to work holistically and towards future changes. In Denmark we therefore have to create tradition so designers and architects dare to influence innovation and development regarding the food field.

At the Center for Food Science, Design & Experience we work daily with more of those problems, but still we want further! For that we need you!The Summer school Food+Design provides a workshop where you as design, architecture- and engineering student are able to achieve and try out knowledge and experience related to the many fields that are connected to food design processes.

We are going to work with concrete tasks and food related problems that we are daily researching and working on in Center for Food Science, Design & Experience. Tasks that are all linked to certain user groups and selected companies with a specific need for innovative and ground-breaking design proposals.

During the course you will, besides the above mentioned design professional competencies minded towards food design, get insight in the food profession’s techniques and practice, and the tasks will give you tools to be able to connect and coordinate an interdisciplinary design understanding with an innovative and research related production practice in food related companies.

Anna Marie Fisker

Project description

CONTENT
The summer school starts at 15:00 the 15th of August 2010 and ends at 21:30 the 23rd of August 2010. It will be running every day of the week from 8:15 to 21:30.

The purpose is to design pasta that is fitting a new fish “to go” product for the EU project “Nordjyske Fisk med Oplevelse“ and to design a packaging for the fish “to go” product.

The summer school features lectures, group work and fieldwork. There will be excursion to two of our cooperation partners, Danish firms that produce packaging for the food industry and retailing.

Row of professional Architects and Designers from practice will participate in the Summer School with lectures, supervision and evaluation.

PROJECT DESCRIPTION
There are two different themes at the Summer School, pasta and packaging design.

The first part of the Summer School is about sketching and making models for new pasta design. As a starting point there is made use of the newest technologies for sketching and modelling. Regarding the sensory part and coherence between shape, texture and size there will be inputs from a pasta chef and there will as well be presentation about the historical pasta types. There will be worked with design of one Nordic pasta type / Northern Jutland pasta type.

The second part is about working with new ideas for packaging for one chosen pasta prototype in combination with two chosen fish “to-go” products. This is done in collaboration with two professional cooks, two Danish packaging firms, a group of fish producers and some of the big tourist destinations in Northern Jutland, where the food and the new packaging types are to be tested. You are going to follow the development of the new fish “to-go” product and should together with the two packaging firms design and rethink the packaging of the fish “to-go”. One of the final products will be awarded at the Blip Festival at Platform 4 in Aalborg 17th-18th of September.

SUBMISSION AND EXHIBITION
At the end of the Summer School there will be an exhibition at Utzon Center showing the products designed at the Summer School. Each group has to hand in a model of both the pasta and the packaging, together with a number of sheets containing an essay and description of the final products.

LECTURES AND SUPERVISION
The summer school consists of a row of interdisciplinary lectures and supervision that all promote food+design, including design methods, strategic design, meal psychology, sustainability, food science, meal history and much more. The lecturers and supervisors are listed on the next pages in alphabetical order.

Summer School 2010