Wen Wang, Research Scientist, Lining Yao, Research Assistant, Teng Zhang, Assistant Professor, Syracuse, Chin-Yi Cheng, Research Assistant, Daniel Levine, Research Assistant
Enrollment: Limited: Advance sign-up required
Sign-up by 12/31
Limited to 25 participants
Attendance: Participants must attend all sessions
Prereq: Passion for digital design and food. No specific major.
This course teaches the theory, design, and fabrication of shape-transforming food by hydration or dehydration processes during making, cooking and eating. It is based on recent research by the Tangible Media Group at the MIT Media Lab, which explores edible, composite-structured food. The course will include lectures and hands-on design workshops as well as a final exhibition highlighting group projects.
During lectures, students will learn about design concepts related to transformative materials as well as the underlying principles of materials science and mechanical engineering. Students will also learn to use Rhino and Grasshopper software for 3-D design and some basics of the hardware (3D food printer system).
In the design workshop, the classroom will become a food lab. Students will work with both physical edible material toolkits as well as a digital software simulation toolkit. Concepts of future food will be explored, and students will transform their edible ideas into reality under the instruction of a team of experts that includes a chef, food texture expert, material scientist, designer, software architect, and mechanical engineer!
Sponsor(s): MIT-SUTD Collaboration, Media Arts and Sciences, Chemical Engineering
Contact: Wen Wang, email@example.com