Submissions
The full paper must be sent until June 30th through the submission platform on the website Experiencing Food: Designing Sustainable and Social Practices. There you’ll be automatically given an id code that will guarantee your anonymity for the scientific reviewers. The scientific committee will analyze the full paper and select those considered relevant, original and adequate to the proposed themes. It shall exclude proposals that do not meet the criteria.
To submit the complete article corresponding to the communication; it must be in English according to the ISI / SCOPUS / WEB of Science indexed publisher formatting, which will publish it as a book chapter. It should in the platform, using the template provided by the editor. Failure to comply with the submission rules set forth in the template will lead to the exclusion of the publication.
Oral Presentation
You will have 15 minutes to present your paper and it may be delivered in Portuguese or English. Still, the graphic presentation should be written in English. The graphic and audio-visual material can be sent in advance (date to be defined) or reproduced from a pen-drive.
Note: Paper and digital publication does not involve the payment of any additional fees, as it is included in the conference registration fee. Sending these elements involves the transmission of publication rights to the organization, notwithstanding that the authors retain the intellectual property. Authorization to publish images is the responsibility of the authors. The deadline for submitting a communication proposal will not be extended unless prior notice from the organizing committee.
CIAUD – The Research Centre for Architecture, Urbanism and Design, the University of Lisbon – Faculty of Architecture; the Estoril Higher Institute for Tourism and Hotel Studies, and ICAAM - Instituto de Ciências Agrárias e Ambientais Mediterrânicas, University of Évora, invite researchers, chefs and designers from all scientific areas to submit unpublished articles for presentation at the 2nd International Conference on Food Design and Food Studies, Experiencing Food: Designing Sustainable and Social Practices.
The conference emerges as a forum where researchers collaborate in an interdisciplinary and transdisciplinary way on the current food system and food itself. It is intended to be, like the first conference, a meeting between the world of design and food with other scientific areas.
The 2nd International Conference on Food Design and Food Studies, Experiencing Food: Designing Sustainable and Social Practices seeks to explore potential solutions to current problems of the food system, as well as scenarios on the future of food and nutrition. It is also intended that academics interact with the industry and the proposed format facilitates collaboration between diverse scientific domains.
We are opening the call for articles on the following topics:
Sustainable and Social Practices in Design
1. Design for sustainability in food production; products; services; experiences and systems (preferred areas: Design (all areas); Gastronomy; Culinary Arts; Food Studies)
2. Design for social innovation in food production; products; services; experiences and systems (preferred areas: Design (all areas); Gastronomy; Culinary Arts; Food Studies)
3. Design for politics and culture in food production; products; services; experiences and systems (preferred areas: Design (all areas); Gastronomy; Culinary Arts; Food Studies)
4. Design for nutrition and health in food production; products; services; experiences and systems (preferred areas: Design (all areas); Gastronomy; Culinary Arts; Food Studies)
5. Design for gastronomic tourism in food production; products; services; experiences and systems (preferred areas: Design (all areas); Gastronomy; Culinary Arts; Food Studies; Tourism)
The call for papers to be presented is addressed to academics, researchers and professionals with an interest in the proposed topics. The the full article must be submitted by June 5th 2019. An identification code will be assigned, so that the scientific committee under guaranteed anonymity can distribute it.
Articles submitted and accepted by the scientific committee will be reviewed in one phase (1st Phase - Complete Article). If the article is accepted for presentation it will be subsequently published in the conference proceedings with indexation to SCOPUS and ISIS.
The scientific committee will analyze the papers, following a blind review process, selecting those that demonstrate relevance, originality and adequacy to the proposed themes. It will exclude proposals that do not meet these criteria. Authors whose communication proposal is selected will be notified of acceptance by August 30th, 2019.
After the review of the scientific committee the authors must submit the full article again by September 30th, 2019, according to the rules on the conference page. Failure to comply with this deadline will result in the exclusion of the article from the final publication of the event.
Paper Template and instructions.
