Food Access

In this course, third-year design students gain an introduction to the role of qualitative research in the design process with emphasis on identifying and presenting new opportunities through qualitative data collection, analysis, insight generation, and finally, storytelling.

This semester focused on breakfast providing an ideal context for method exploration due to it’s accessibility. The topic was intentionally broad, allowing student teams to decide the specific ‘what’ about breakfast that they would want to research.

The pandemic has affected nearly every aspect of our daily lives, and that of course, includes our food habits. “As many as 85% of Americans made changes in the food they eat or how they prepare food because of the coronavirus, according to the International Food Information Council’s (IFIC) 2020 Food and Health Survey.”

How has the pandemic affected UIC student behavior, health, and attitudes during the pandemic? Read a project case study below and find out.