Air and water are basic ingredients in the production of nourishing food. What air contributes as an ingredient, how schnitzels are made to be even bigger than the plate, and why soup doesn’t have to be liquid (especially when it’s consumed on the way to Mars) – students of the Food Design course of the New Design University (NDU) suggest answers to these questions. Answers that we can look at, test, and discuss.

Project leader: Julia Schwarz

Course leader: Marcello Martin Hrasko 

Participating teachers: Peter König (Food and Beverage Lab), Patrick Zbinden (Multisensory Technology), Sarah Langoth (Food Science)