The International Conference on Designing Food and Designing for Food follows the 1st International Symposium on Food Experience Design held on November 9th, 2010 at London Metropolitan University. The symposium was a representation of the multidisciplinarity, transdisciplinarity and interdisciplinarity of design, food and experiential knowledge. Through six presentations from very different disciplines, the symposium created a panorama of the variety of disciplines that all contribute to Food Design. The Food Design Conference now wants to expand this concept to academics, researchers, professionals and research students from around the world. What are the disciplines influencing Food Design? How are these many disciplines influencing Food Design and how do these influence each other? Is Food Design now a discipline in its own right?

We encourage proposals that directly or indirectly advance food design research. The number of presentation sessions is limited, so please submit abstracts early. Submissions can address the following topic areas:

Conference Topics
- Food Product Design
- Design With Food
- Food Packaging
- Interior Design For Food
- Food Events Design
- Food Science
- Food and Five Senses
- Emotional Food Design
- Food System Design
- Experiential Knowledge
- Food Service/Management
- Food Design History
- Food Styling
- Other: in regard to multidisciplinarity, transdisciplinarity and interdisciplinarity of Food Design we invite also contributions in areas that are not mentioned above.