It is theoretical in nature, with laboratory practice and in the field of Design. The course explores a new territory of action and transformation of the food system through a transdisciplinary and holistic approach - from production to consumption (from farm to table) - and the presentation of tools and methods for the development of products, services and food experiences. The Physiology of Taste is addressed as a tool for understanding the organoleptic and sensory characteristics of food as a way of creating food concepts. Sustainability and democratisation are also addressed, promoting a broad understanding of food systems through the relationship between nature-culture, health-nutrition and space-time. During the course, students develop a theoretical-practical project based on specific tools for solving problems and challenges presented by the current food system.