The sausage is one of mankind’s first-ever designed food items. A paragon of efficient butchery, designed to make the most of animal protein in times of scarcity. Now, again in times of protein shortage, a molecular chef, a master butcher and a designer have teamed up to look into sausage production techniques and future potential ingredients to design the sausage of the future.
Following her bachelor degree at the ArtEZ Arnhem Academy of Visual Arts in 2007, Carolien worked for several years as a freelance designer in various fields. Then she started in 2012 the Master in Product Design at ECAL, Ecole Cantonale d’Art de Lausanne, Switzerland, to explore and specialize in food and research related design. After her graduation in 2014, she became assistant for the Master Product Design at ECAL. Additionally, she worked on her research project called “The Sausage of the Future”, which has been awarded the Grand Prix at the Design Parade, Hyères, and the Hublot Design Prize, both in 2017. Companies she worked with: SIGG (during ECAL), Woolmark
(during ECAL), Nestlé, HES-SO, Rabobank, and the Dutch Design Week. Carolien’s work creates a bridge between science and food, using design as the medium to do so. Food is fascinating because it is an ever-evolving substance where development will never stop.
