About the author

Pedro Reissig

Pedro researches Food Morphology at the Universidad de Buenoes Aires and is visiting professor of Food Design at UNISG. He is founder of the Latin American Food Design Network (www.lafooddesign.org), creater of the Food Design x Education platform (www.fdxe.org) and founding partner of the first Food Design Agency in Argentina (www.demorfa.com).

Future
Science

Food Morphology

What if we designed food like we design buildings? Food morphology explores how structure, form and function shape the way we grow, cook and eat. From burgers that cook better to apples made for tiny hands, this new design frontier is rethinking every bite.

If your brain is filled with obscure food facts, historical bites, and culinary debates, welcome home.