3rd Biennial, Global Interaction in Design Conference (Nov. 7, 2012, virtually)

New deadline for submission of abstracts: 15 March 2012.
For more information, visit http://glideconference.org/

Full and poster paper proposals are invited for presentation at the 3rd Global Interaction in Design Conference to be held virtually on November 7, 2012. GLIDE is a biennial, virtual conference that disseminates cutting-edge research on topics related to interaction between designers and global communities. The purpose of a virtual-only format is to bridge cultural and geographic divides in an eco-friendly way.

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2nd Agrindustrial Design Symposium / 2nd Product and Service Design Symposium and Exhibition on Agricultural Industries: Mediterranean/Food/Design (April 2012, Turkey)

Dates: 26-18 April 2012
Location: Izmir University of Economics, Izmir, Turkey
Website: http://fadf.ieu.edu.tr/agd2012
Deadline for submission of extended abstracts: 1 November 2011

Designers, researchers and educators specifically studying the role of design in industries of food and drink are invited to constitute an international platform where value-added and sustainable products and services of Mediterranean food culture will be discussed.

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Intl Conf on Designing Food and Designing for Food (Jun 2012, London UK)

Location: London, UK
Dates: June 28-29, 2012.
Website: www.fooddesign2012.com
Deadline for abstracts submission: 31 Oct 2011

On behalf of London Metropolitan University I’m pleased to introduce the International Conference on Designing Food and Designing For Food which aims to provide a forum for the presentation and discussion of research on fundamental aspects of Food Design across the following areas:
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, and other (in regard to multidisciplinarity, transdisciplinarity and interdisciplinarity of Food Design we invite also contributions in areas that are not mentioned above).

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