Nataly Restrepo on Food Design
Nataly Restrepo on Food Design

Nataly Restrepo on Food Design

gabriel djaba

31 min
Arts & Philosophy
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<p>My guest today is <a href="https://natalyrestrepo.com">Nataly Restrepo</a>. Nataly is an industrial designer specialized in food design. She works as a food and beverage innovation consultant for restaurants and consumer goods, and is based in Mexico. In this conversation we explore food design and how designing for experiences calls for a holistic understanding.</p> <h2>Listen to the full conversation</h2> <p><a href= "https://theinformeddotlife.files.wordpress.com/2020/08/the-informed-life-episode-42-nataly-restrepo.mp3"> Download episode 42</a></p> <span id="more-863"></span> <h2>Show notes</h2> <ul> <li><a href="https://natalyrestrepo.com">Nataly Restrepo</a></li> <li><a href="https://www.instagram.com/natalyrestrepov">Nataly Restrepo on Instagram</a></li> <li><a href="https://www.linkedin.com/in/natalyrestrepo/">Nataly Restrepo on Linkedin</a></li> <li><a href="https://www.instagram.com/fooddesigneducation%20">Food Design Education on Instagram</a></li> <li><a href= "https://www.facebook.com/groups/fooddesigneducation/">Food Design Education Facebook group</a></li> <li><a href="https://www3.centro.edu.mx">CENTRO</a></li> <li><a href="https://marijevogelzang.nl">Marije Vogelzang</a></li> <li><a href= "https://playdoh.hasbro.com/en-us">Play-Doh</a><br /></li> </ul> <p><em>Some show notes may include Amazon affiliate links. I get a small commission for purchases made through these links.</em></p> <h2>Read the full transcript</h2> <p><strong>Jorge:</strong> Nataly, welcome to the show.</p> <p><strong>Nataly:</strong> Hi, Jorge thank you for inviting me.</p> <p><strong>Jorge:</strong> For folks who might not know you, can you please introduce yourself?</p> <h3>About Nataly</h3> <p><strong>Nataly:</strong> Sure. So, my name is Nataly Restrepo. I am from Colombia, but I currently live in Mexico. I have a bachelor’s degree in industrial design and a master’s degree in new eating habits in a school of design of Nantes in France. I work as a food designer and as an innovation consultant for the food and beverage in

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