Experts Gathered in Beijing to Discuss Future Food Design in the Seminar Held by TASA

Recently, the forum "The Future of Chinese Food Design" held at the Academy of Arts & Design, Tsinghua University attracted experts from all walks of life. The forum had an in-depth discussion on the future of food design, emphasizing the focus on healthy, equitable and sustainable development. After the meeting, the Food Design Studio of the Tsinghua (Qingdao) Academy of Arts and Science Innovation Research (TASA) held a seminar on future food design at the AADTHU, where a dozen experts discussed the future development of food design.

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The guests present: LIU Guanzhong, one of the first batch of senior professors in liberal arts at Tsinghua University; WANG Jiansong, Vice President of TASA; LIU Guoshuo, Professor at China Agricultural University; ZHANG Yanzhen, Professor at School of Food Engineering, Beijing Union University; GUO Jianglong, Brand Manager of Guangdong cuisine; Amy, Founder of SUSU; CAO Difei, a famous food critic; HAI Ran, an expert in Chinese catering service; LIU Yuqi, a postdoctoral researcher at the Department of Information Art Design, Tsinghua University; CHI Wei, Director of the Food Design Studio, Tsinghua (Qingdao) Academy of Arts and Science Innovation Research; QIN Yulong, Vice President of School of Future Food Design and Course Center Director; LU Wenhui, Vice Director of Food Design Studio, TASA.

The meeting was chaired by Vice President WANG Jiansong.

 

Discussion: The Future of Chinese Food Design

Vice President WANG Jiansong pointed out in his opening speech that design is not just academic research, but more importantly, is to connect with the industry. He affirmed Director CHI Wei's exploration and practice in the field of food design in recent years and stressed that food is a very important sector. TASA will fully support and help the development of this field.

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Professor LIU Guanzhong pointed out from a comprehensive perspective that food design is not only a commercial issue but also a social issue and emphasized the importance of sustainable development.

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Professor LIU Guoshuo introduced the latest research progress of the Research Center for Industrialization of Chinese Food at the College of Food Science & Nutritional Engineering, China Agricultural University and stressed the deep integration of the primary, secondary and tertiary industries focusing on deep processing of agricultural products and the industrialization of catering and food. He said, "Agricultural products must be put into the processing stage and further into food industry."

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Professor ZHANG Yanzhen said that she was deeply interested in future food design and hopes to promote the development of the food industry by training more talents for the future needs. She emphasized that future food design is not only about solving present problems, but also about creating a better future.

 

Chief Cook GUO Jianglong stated at the meeting that it seems easy to enter the catering industry, but the practical application is becoming increasingly complex. It is a trend to establish a scientific system in the future. He showed great interest in food design.

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Amy raised the important issue of the balance between catering quality and cost control, hoping that more catering practitioners are encouraged by experts' opinions and thinking to participate in food design, thus injecting new vitality into the industry.


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Researcher LIU Yuqi introduced her research direction, emphasizing the importance of building a knowledge system for future design and the UNESCO's concept of future literacy. She said that food design has a significant impact on human health and quality of life.

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The success of this seminar fully demonstrated the foresight and spirit of innovation of the TASA in the field of future food design. The exchange and discussion among experts and scholars further the deep integration of food design and the industry, contributing to the sustainable development of the food design industry.

 

The 5th Food Design Competition

During the meeting, CHI Wei, Director of the TASA Food Design Studio, announced the upcoming 5th International Food Competition and sent out an invitation to experts who attended the previous competitions.

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This year, the competition includes the collection of works for the 5th "FUTURE FOOD International Food Design Competition Exhibition" for undergraduate and graduate students, the "FUTURE FOOD International Food Design Award Exhibition" for enterprises, and the additional "FUTURE FOOD · Children's Food Design Original Yearbook Exhibition" for children and teenagers, further enriching the content and audience of the activities.

 

Food Design Competition Workshop

To promote the better integration of food design into the catering industry and the food industry, Director CHI Wei introduced the course content and direction of the food design workshop by the AADTHU, emphasizing that the course covers the business knowledge of food design, as well as deep learning courses such as the advanced workshop. He indicated that the AADTHU gathers teacher from all walks of life to solve practical problems.

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