This Master’s Thesis focuses on nutrition, commensality and food design. The project is based upon the holistic perspective of Integrated Food Studies. The study uses quantitative data collected during laboratory experiments at the Food Scape Lab in Aalborg University Copenhagen as the point of departure. The overall vision is to design and test new configurations and ways of eating that can guarantee a good health and nutrition but also reassure the social interaction during mealtime. An eating object was tested in the project to incorporate more information of how to develop new methods of eating practices that ensure a significant improvement on health and nutrition while not losing the meaning of commensality and the social aspects of eating together.