Design
Science Summer School
Ljubljana & Online
5—9 July 2021
SYNTHETIC
FOODS
Organizers: University of Ljubljana & PiNA
Making tortellini from jet fuel is a concept that is no longer rocket science. Due to the limited availability of natural food sources and with accelerating developments in DNA manipulation in biotechnology, lab foods are emerging as a future reality. Are humans ready for such a transformation? In this Design+Science Summer School, we will examine the framework of the current food industry using avant-garde tools and concepts of visual communication. We aim to assess the direction of this movement and explore the possible consequences when synthetic food becomes our daily bread. Let's not forget, you are what you eat, right?
Applications for 2021 are closed.
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About D+S:

Design+Science is a multidisciplinary Summer School that promotes exploration and experimentation at the intersection of design and various scientific fields, led by renowned experts in their respective fields. This week-long Summer School will include workshops, guest lectures, tours and other activities (surprises included!).
Location:

Design+Science Summer School will take place simultaneously in person at various locations of the University of Ljubljana in Slovenia and online through live joint meetings. Participants can choose to complete the entire summer school online or in person. The whole program is prepared to adapt in case of possible limitations.
Topic:

Food is the nutritional substance that organisms eat or drink to maintain life and growth. Even though humans are in this behaviour not different than any other living being on this planet, this species is exceptionally good in exploiting the existence of other live organisms for their own multiplication and well-being.

However, human’s demand for meat will soon outpace the supply of cows, pigs, chickens and other commonly used edible protein sources. Climate change–driven rise of global temperatures and extreme weather conditions as well as improper waste management resulting in water scarcity are already having severe effects on crop yields. Is humanity ready to realize that the eating habits will have to change?

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The inaugural Summer School of Design in Science will research the many roles of design in broader notions of future alimentation sources (“food”), their preparation (“cooking”) as well as consumption (“eating”). Important emphasis will be placed on analyses of recent advances in molecular/synthetic biology, biochemical engineering and biotechnology, which intensively propel changes in the field of food industry.

Over the course of the programme, students will be able to examine and conceptualize the biological and sociological frameworks driving the change from the traditional pathways of agriculture and livestock production to alternative lab-grown foods. With such an intensive training, guided by designers, economists, biochemists, philosophers, writers and engineers, participants will sharpen up their knowledge in the field of synergy between research and design, thus fostering the formation of interdisciplinary fields, where science enlightens the public and society through visual communication.

Programme:

MON
TUE
WED
THU
FRI
Intro to summer school with the programme director
Boštjan Botas Kenda Marina Klemenčič
Talk
To boldly go, where no cow has been before
dr. Karl Friehs
Talk
The business
of Food

Project
development
Presentation
development
Talk
Enjoy your food
Andrea Petrini
Workshop
Lab and Food
Marina Klemenčič
Workshop
Creativity
in Research

Project
development
Presentation
development
Lunch break
Lunch break
Lunch break
Lunch break
Lunch break
Talk
About Food
Giulia Soldati

Workshop
In the kitchen
Jorg Zupan
Dan Mrevlje

Project
development
Project
development
Project
development
Project
presentations
Programme:

CET
MON
TUE
WED
THU
FRI
9.00
Intro to
summer school
@UL Aluo
Lecture
Karl Friehs
@UL Faculty of Chemistry and Chemical Technology
Lecture
Aleš Pustovrh
@UL Aluo
Field trip / Studio work
Mentors
to HEKA lab
@Koper
Studio work
Mentors
@UL Aluo
10.00
Lecture
Andrea Petrini
@UL Aluo
Workshop
Marina Klemenčič
@UL Faculty of Chemistry and Chemical Technology
Lecture
Chris Baldwin
@UL Aluo
11.00
Informal mingle and getting to know each other
11:30—13:30
Workshop
Sholeh Johnston
@UL Aluo
12.00—
14.00
Lunch
Lunch
13.30—14.30
Lunch
Lunch
Lunch
14.00—
17.00
Lecture
Giulia Soldati

Workshop
Jorg Zupan &
Dan Mrevlje
@Kitchen of Breg restaurant
Studio work
Mentors
@UL Faculty of Chemistry and Chemical Technology
Studio work
Mentors
@UL Aluo
Studio work
Mentors
@Koper
Presentations
@UL Aluo
Experts:

Andrea Petrini
Writer, Journalist, Restaurant Critic & Food Curator.

Jorg Zupan
Head chef at Michelin winning restaurant Atelje in Ljubljana.

Karl Friehs
Head of the Institute for Fermentation Engineering at Bielefeld University.

Chris Baldwin
Farmer, Permaculture designer and the director of various European Capitals of Culture.

Giulia Soldati
Food designer, Freelance Designer & Food Researcher.

Sholeh Johnson
Creative strategist and facilitator who works across the creative industries.

Aleš Pustovrh
Researcher of the new forms of innovation, emerging innovation systems and business models.

Marina Klemenčič
Researcher and assistant professor at Faculty of Chemistry and Chemical Technology University of Ljubljana.

Dan Mrevlje
Architect researching food, spaces & experiences.
Mentors:

Sara Lunder
Design lead, making wellbeing-first products at Google.

Nejc Prah
Freelance designer working mostly within the music and the cultural sector.

Emil Kozole
Designer working with emerging technologies.
Board:

Boštjan Botas Kenda
Marina Klemenčič
Borut Jerman
Maja Drobne
Ana Markežič
Admissions:

Applications for 2021 are closed.

The course costs 300 eur. It includes all the materials, excursions, coffee breaks and lunch for the duration of the summer school. Participants are expected to organise their own travel & accommodation.

There are 8 free grants available for freelance (self-employed), small organisations and students. Applicants should indicate on the application form whether they would like to be considered for this support.
Key facts:

Who can participate?

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Anyone who would like to deepen their understanding of the reasons behind the current hype surrounding synthetic foods and the consequences their presence has and will have on our future lives can apply.

Participants are not expected to be experts in the field of visual communication; on the contrary, researchers from the natural sciences, social sciences and humanities are invited to participate. There is also no restriction in terms of status: MSc and PhD students are welcome, as are creatives and entrepreneurs working in various fields who want to expand their expertise with knowledge at the intersection of design and science. The language of this Summer School is English, so a good command of spoken and written English is expected.

Participants don't have to come to Ljubljana, although it is desirable. Full D+S summer school participation can be remote via video calls.

How to apply and when to expect the participation to be confirmed?

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To start, please complete the application form that will be available from 07.05.2021 which includes your contact details and a short CV which should give us some initial information about your background. Within the application, you will also be asked to answer a specific question designed to immerse you in the field of synthetic foods and prepare you for the experiences that await you at Summer School. Applications are open until June 20th and you will be notified by June 23rd if your application was successful. All further information will follow after that.

What will be the outcomes of the Design+Science Summer School?

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The aim of this Summer School is to sharpen participants' knowledge, skills, understanding and intelligence in this emerging field through guided training over the duration of Summer School. Participants will be expected to present their part-projects on the last day of Summer School as well as turn in their completed work afterwards. All projects will be included in a book. For the successful completion of the programme, participants who are students can receive 3 ECTS credits.

Contact: