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 examined the framework of the food industry using avant-garde tools and concepts of visual communication and explored the possible consequences of synthetic food becoming a reality. Experts from the first edition included Andrea Petrini - Restaurant Critic & Food Curator, Jorg Zupan Head - chef at Michelin winning restaurant in Ljubljana, Karl Friehs - Head of the Institute for Fermentation Engineering at Bielefeld University and many others.