Research, teaching, critical thought and Food Design methodologies that expand a cultural, sensory and contemporary understanding of the edible.

• [Teaching & Research]

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  Teaching is a natural extension of my practice. It is a space to share knowledge, open new questions and imagine, together with others, new ways of understanding the relationship between design, food and culture.

  Master's in Food Design at Basque Culinary Center.

  I coordinate the Master's in Food Design: Innovation in Gastronomic Services, Products and Practices at Basque Culinary Center, a programme that understands design as a tool for transformation.

  Through a practical, transversal methodology, we explore the relationship between gastronomy, culture, science and technology to create products, services and experiences that are more relevant, sustainable and connected to today's challenges.

  It is a space to experiment, share knowledge, question what is established and turn new ideas into proposals capable of imagining the future of food.

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  I also collaborate with design and gastronomy universities and schools across Europe and Latin America, accompanying future generations of designers and gastronomers with a critical, transversal and humanist outlook. My aim is to offer tools that allow them to face the great challenges of the contemporary food system through research, creativity and design thinking.

  I am currently the creator and director of the Master's in Food Design: Innovation in Gastronomic Services, Products and Practices at Basque Culinary Center. I am also part of the teaching staff at CETT–Universitat de Barcelona, IED Kunsthal and Basque Culinary Center itself, where I teach subjects related to Food Design, Food Art, gastronomy, innovation and creative processes.

  My work extends through lectures, workshops and research projects developed for universities, festivals, museums and international institutions such as ADCE European Creativity Festival, Barcelona Design Week, Madrid Design Festival, Caracas Design Week, Food Design Fest and Fruto by Basque Culinary Center.

  Research is the thread running through everything I do.

  

  

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  I have taught at different university institutions.

  Basque Culinary Center, Pratt Institute NY, IED Barcelona, IED Kunsthal, UDD Universidad del Desarrollo Chile, Universidad Andrés Bello Chile, Elisava, Eina, Cett-UB Centro de Estudios de Hotelería y Turismo de Barcelona, Barcelona Culinary Hub, Blanquerna, Universitat Ramón Llull, IED Madrid, Escuela de diseño Barreira Valencia, LCI Barcelona, UOC, Artid, IDEP, La Massana & La Llotja.

• [Talks]

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  I participate as a speaker, lecturer and moderator at congresses, festivals, universities and cultural institutions dedicated to design, gastronomy, creativity and innovation. Over the last few years I have shared my practice and my perspective at national and international gatherings, generating spaces for conversation around food, design, culture and the futures we want to imagine.

  Every talk is an opportunity to open new conversations. I don't think of talks as a space to explain my work, but as a place to share questions, methodologies and ways of thinking that invite new perspectives on food, design and culture.

  My goal is not to offer definitive answers, but to spark a critical thought that stays alive long after the conversation ends.

  My practice combines design, research, art and experimentation, and that same outlook runs through every public talk I give. Drawing on real projects, my own research and case studies, I share tools for understanding the potential of the edible as a language capable of activating new forms of relationship, knowledge and cultural transformation.

  Each intervention is conceived in dialogue with its context and with the people who take part in it. I am interested in creating close and stimulating encounters, capable of connecting disciplines, questioning what we take for granted and opening a shared space from which to imagine other ways of relating to what we eat and to the world we build around it.

  

  

  

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  Talks & gatherings.

  THU Troia Portugal September´26, Campus Conecta Bogotá January´26, New Gold#2 Lleida October´25, Host Douro Oporto´25, Forum Turistic Eurocat ´25, Zestafesta´25, Forum Gastronómic´25, Tipos Festival Santander´24, Caracas Design Week´24, Nort Festival´24, Interhotel´24, Forum Gastronómic´23, Foodture ´22, Miradors de l'Horta Fest´22, Food Design Fest ´22, Chile Design Week´21, Food Design Week Bcn´21, FRUTO by Basque Culinary Center´21, Food Design Fest´20, XIV Trobada Gastronòmica CETT-UB´20, Madrid Design Festival´20, Nort Festival´20 Pamplona, Foodture ´19, 6h ADCE European Creativity Festival´19, Festival Serifalaris´19 Guetxo, IV Jornada de Creatividad y Tendencias´19, Madrid Design Festival´19, T-Cross Fest by Volkswagen´19, Barcelona Design Week´19, Festival Blanc N.9 ´18, Culthunting Day ´18, Open Kitchen_48h Open house´18 & Barcelona Design Week´18.

• [Publications]

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  Press, radio, podcasts and publications.

  • 2026 / BBVA Doble Click / Podcast / Diseñar comida para cuidar(te)→
  • 2025 / La Vanguardia - Quédate a Comer / Podcast / Entrevista a Elsa Yranzo→
  • 2025 / RTVE - Punts de Vista / Entrevista TV / Entrevista a Elsa Yranzo y Sergi Freixes sobre el libro Food Design→
  • 2025 / RTVE Play / Programa completo / Punts de Vista→
  • 2025 / RTVE / Artículo / Els dissenyadors Elsa Yranzo i Sergi Freixes reivindiquen la importància del disseny alimentari→
  • 2025 / Revista Gràffica / Artículo / Food Design→
  • 2025 / Arquitectura Interior / Revista / Reportaje→
  • 2025 / ROOM Diseño / Revista / Reportaje→
  • 2025 / Revista Normal / Revista / Reportaje→
  • 2025 / Revista Color / Revista / Reportaje→
  • 2025 / Libro 100 Diseñadores Japón / Libro / Inclusión→
  • 2025 / Libro Laus / Artículo / Publicación→
  • 2025 / La Fonda / Podcast / Elsa Yranzo, Food Designer→
  • 2025 / Valientes / Podcast / Gastronomía, arte, diseño y belleza→
  • 2025 / Un té con Anjalina / Videopodcast / Entrevista→
  • 2024 / Basque Culinary Center - Gastronomía 360º / Podcast / El Food Design debe mejorar la vida humana→
  • 2024 / Sabores de Innovación / Workshop / Diseño y Cacao Venezolano→
  • 2024 / La Voz de Galicia / Entrevista / Innovación gastronómica→
  • 2024 / El Diario Montañés / Entrevista / Innovación gastronómica→
  • 2024 / Luz es lo que se ve / Videopodcast / La gastronomía y el diseño→
  • 2024 / Jordi Pensa / Videopodcast / Diseño, arte y comida→
  • 2023 / Revista Alimentaria / Artículo / ¿Qué es el Food Design y cómo puede contribuir a transformar el sistema alimentario?→
  • 2023 / IED Kunsthal Bilbao / Vídeo / Food Design by Elsa Yranzo→
  • 2023 / Badalona Comunicació / Televisión / Explorem el Food Design amb l'artista Elsa Yranzo→
  • 2022 / RTVE / Noticia / Avance del programa Helvètica→
  • 2022 / RTVE - Helvètica / Televisión / Food Design→
  • 2022 / Universidad del Desarrollo (Chile) / Noticia / Workshop Food Design→
  • 2022 / Gastronomía 360 - Basque Culinary Center / Artículo / Food Design como herramienta de transformación→
  • 2021 / Inspired in Barcelona / Artículo / In the Bauhaus Kitchen→
  • 2021 / Basque Culinary Center / Charla / New Approaches through Food Design→
  • 2021 / The Objective / Entrevista / Comer nos confronta a la existencia→
  • 2021 / 3Cat / Televisión / Food Design amb Elsa Yranzo→
  • 2021 / CaixaBank Xperience / Entrevista / Food Design con Elsa Yranzo→
  • 2021 / Too Good To Go España / Videopodcast / Cómo apreciar la comida a través del arte→
  • 2021 / Local Chile / Charla / Food Design for Now→
  • 2021 / Diario Design / Agenda / In the Bauhaus Kitchen→