In 2015, the UN Conference in Paris shaped future world objectives to tackle climate change.Today, the world is facing the reality of surpassing the 1.5°C warming threshold, and the built environment faces unprecedented challenges and opportunities.This course engages students in critical discussions on sustainable development within regenerative, resilient and adaptive built environments.

A sound understanding of physiological implications of food design will allow to shape new products, which feature health as well as environmental benefits and on the other side do not compromise on organoleptic qualities, formulation and manufacturing, and quality and safety. The course links the physiological driven requirements with food structure design and subsequent engineering steps.