ABOUT
Designing Designer
I think about Design and design Design processes
9
1
6
22
1
21
63
4
1
1
5
4
book contributions
university collaborations
academic journal founded
competitions judjed
infinite pizzas eaten...
I’m a Design researcher, teacher, consultant, and facilitator. My fields of interest are Design Theory applied to System Design, Food Design, and Design processes.
On this website, you can find everything I have done and everything I offer as a teacher and consultant. If you have questions, don't hesitate to get in touch, and I’ll be happy to answer.
I have been immersed in the world of Food Design for about 20 years, and yet my research interests go beyond that to Design overall. Lately, I have been particularly interested in applying spirituality to Design, designing for Activism, and working on a secret project I'm still developing... if you're curious, stay tuned!
Over the years, I have had many triumphant moments, met wonderful people and co-workers, and also encountered big egos and greed. I am still figuring life out. I make mistakes and often feel defeated, but I use all of this to grow and improve as a human being because that is my biggest Design project: carving the best version of myself.
If we work together, expect dedication, passion, and enthusiasm. I'm unable to do things halfway, and I usually give my all. I hope any part of my work may be useful to you.
CONTRIBUTION TO
FOOD DESIGN
Did my first Food Design project for Pastiglie Leone during my BA
EDUCATION
PhD
October 2008 - November 2013.
London Metropolitan University, London, UK.
Thesis Title: Meaningful Eating: a New Method for Food Design
Postgraduate Certificate in Learning and Teaching in Higher Education
With Distinction.
October 2012 – September 2013 .
London Metropolitan University, London, UK
MA by Project in Food Experience Design
September 2007 – September 2008.
London Metropolitan University, London, UK.
BA in Industrial Design
Final grade: 103/110
September 2003 - February 2007.
Polytechnic of Turin, Turin, Italy.
CEREER HIGHLIGHTS
2013 at present
Lecturer, Professor, Visiting professor / Guest Lecturer
See a list of teaching positions held
2015 at present
Founder of Online School of Food Design
School management, courses and workshop creation and curation
2012 at present
Consultant, researcher, book author and author of the Food Design Thinking methodology
Main Clients:
• Goody - January 2023 - January 2024
• Indigo Concept (Spain) - September-2021 - at present. Various projects
• Namlyeh and Goethe Institut (Jordan) - Novemver-December 2021
• Ivoro (Spain) - April-June 2019, May-September 2020
• Tetra Pak - November 2020
• Barilla s.r.l (Italy) - April-June 2019
• ZODIAC Aerospace (Netherlands) - 2015
• Pepsi Co. - Pepsi Global, Food and Drink (USA) - 2012 - 2013
See full list of clients and services
2024
September 26 - November 10
Invitation to contribute to Food Design Exhibition
Exhibition title: EAT Trans-formative Seeds - Singapore Design Week 2024
Curator: Fang Hu
Event Location: National Design Center, Gallery 1. Singapore
2023
Featured in Documentary Food & Design
2023
Septtember - November
Global Community Professor for UDEM University of Monterrey
2023
June 19 - 30
Guest Professor
Two weeks full time workshop where students were taught and experienced the Food Design Thinking process to design an eating event.
University: Jiangnan University, Wuxi, China
Coordinator: Long Juan Juan
2023
January - March
Curriculum Development for PRATT Institute
Collaboration with Prof. Mary McBrite on the curriculum development of Leader Learning Journey, 10 days educational trip to Italy.
2021
November 26 - December 2
Teacher and Facilitator for Food Design Program FABRAKAT
Organisers: Namlyeh studio and Goethe Institut Amman
Program location: Amman, Jordan
2020-2022
Visiting Lecturer at Zuyd University
2020
September - November
Participation in Designing Life After COVID-19 project by Harvard Design Lab
September-November 2020
2012 at present
Conference and Events organiser and Chair
2010 November 9
Co-Chair and Organiser of the 1sr International Symposium on Food Experience Design
Location: London Metropolitan University, London, UK
2012 June 28-29
Chair and Organiser of the 1st International Conference on Designing Food and Designing for Food. This was the first ever international academic conference on Food Design
Location: London Metropolitan University, London, UK
2015 November 5-7
Co-Chair and Chair of Reviewing Committee of the Second International Conference on Food Design. The New School, New York, USA.
2017 February 17-18
Chair and Organiser of the 3rd International Conference on Food Design
2012
Founding Editor of International Journal of Food Design. Published by Intellect.
2012 - 2013 Guest Editor for academic journal Hospitality & Society, Vol 3: Issue 3. Special Issue on Food Design . This special issue was the first academic publication on Food Design.
2010
November 9-26
Co-Curator of the London Exhibition for the 6th Food Design® Competition.
London Metropolitan University, Parker Gallery, 41 Commercial Road
2009
Visiting Scholar at Food & Brand Lab, Cornell University
April 1 – September 30, 2009
2006
January – March
Product Designer at Venchi s.p.a.
Main responsibilities: Design of chocolate snack Unico. Unico has been produced and sold in Italy ever since. Graphic design of 2006 Christmas Catalogue. Graphic design of various products’ packaging.
TEACHING POSITIONS
Creator and facilitator of online workshops and online courses
Date: 2016 - at present
Online courses:that I have designed and taught:
-
Food Design Activism (2025)
-
Critical Speculative Food Design (2024)
-
The Food Design Thinking Methodology (since 2018)
-
Designing Beyond the Plate (since 2022)
-
Food Design 101 (since 2016)
-
Why Design Thinking? (since 2020)
-
7 Strategies from Research from Chefs and Food Designers (since 2018)
-
The Food Design Thinking Flowchart (since 2017)
Position: Curator, moderator and teacher
8 weeks onlive course for participants with different backgrounds.
Course Title: Food Design Activism
Organisation: FONDO Supperclub
Date: February - May 2025
Position: Guest Lecturer
2 onlive workshops on Critical/Speculative Food Design and including Spirituality within the Design process
Course: Master in Food Design: Innovation in Products, Services, and Experiences
Organisation: Basque Culinary Center
Date: March 18, March 25 2025
Position: Curator, moderator and teacher
12 weeks onlive course for 98 participants with different backgrounds.
Course Title: Critical / Speculative Food Design
Organisation: FONDO Supperclub
Date: October - November 2024
Position: Guest Professor
Part of Global Community Professor Program
Participation to a Food Design course with two months of teaching, one in person in Monterrey, the other remotely.
University: UDEM University de Monterrey
Coordinator: Leslie Lizeth Olán Benítez
Location: Monterrey, Mexico
Date: September - December, 2023
Position: Guest Professor
Two weeks full time workshop where students were taught and experienced the Food Design Thinking process to design an eating event.
University: Jiangnan University
Coordinator: Long Juan Juan
Location: Wuxi, China
Date: June 19-30, 2023
Position: Guest Lecturer
5 workshops 2 hours each, where students were taught and experienced the Food Design Thinking process to design an eating event.
University: Zuyd University, Hotel Management School
Coordinator: Sílvia Gabriela Abreu e Silva, Lecturer Food, Nutrition & Gastronomy, Minor Gastronomy Coordinator.
Dates:
May - June 2022
November - December 2022
Position: Guest Lecturer
5 weeks workshops, where students where taught and experienced the Food Design Thinking process to design a dish.
University: Zuyd University, Hotel Management School
Coordinator: Sílvia Gabriela Abreu e Silva, Lecturer Food, Nutrition & Gastronomy, Minor Gastronomy Coordinator.
Dates:
May 2020
October - December 2020
May 2021
November - December 2021
Position: Lecturer
Video Lecture (1 hour 17 min) on the Circular Food Economy and Food Design Thinking. For this job I have created the content of the lecture, filmed it and edited it.
University: Aberystwyth University
Coordinator: William Stiles
Date: January 2020
Position: Senior Lecturer - Full Time
Subjects taught: Design Thinking, Design Theory, Service Design, Design Collaboration, Food Design, Food Design Thinking.
University: Auckland University of Technology
Date: July 2014 - November 2015
Position: Lecturer and Studio Leader - Full Time
Subject taught: Food Design: designing with food and designing for food.
Course: MA Product and Furniture Design and BA third year Product and Furniture Design
University: London Metropolitan University, John Cass Faculty of Art, Architecture and Design.
Date: October 2012 – June 2013 (30 weeks taught studio)
University Lectures prior to 2013:
University of Brighton (Brighton, UK)
Lecture on Qualitative Data Analysis
November 28, 2013
Universidad De La Republica (Montevideo, Uruguay)
Workshop on Food Design to students, staff and external professionals
October 25, 2013
London Metropolitan University (London, UK)
Lecture on Research process in Design for MA Design students
March 8, 2012
London Metropolitan University - (London, UK)
Lecture on Design thinking for Food Design for MA Design students
November 15, 2011
London Metropolitan University - (London, UK)
Teaching Assistant delivering group lessons and support on academic writing and project development for MA Design students
February - March 2011
London Metropolitan University - (London, UK)
Teaching Assistant
Spring Semester 2010
MA and PHD
SUPERVISOR, ADVISOR, EXAMINER
Ph.D. Supervisor
Doctoral candidate: Ellen Gonzalez
University: PUC-Rio Arts and Design
Main Supervisor: Manuela Quaresma
Date: October 2024-June 2025
MA Examiner for End of Study Exam
University: L'Ecole De Design Nantes Atlantique
Program Leader; Julia Kunkel
Date: November 14, 2024
Interviews and feedback calls for MA graduation project
Candidates: Alessandro Fabiani and Eleonora Falqui
Name of project: Future Foodies, Exploring playful strategies to foster healthy eating habits in children.
University: Kolding School of Design, Master in design for people.
Supervisor: Canan Akoglu
Date: 2024 January - June
Interview for MA graduation thesis
Candidate: Mona Rechberger
Project title: Food & Design: Exploring Gastronomic Experiences Within F&B Businesses and
Their Role in Communicating Holistic Gastronomy - read more
University: Windesheim University of Applied Sciences
Program Leader: Dr. Lineke Stobbe
Date: March 2024
Interview for Ph.D. thesis
Candidate: Ciro Priore
University: Sapienza University in Rome
Date: March 5, 2024
Interview for MA graduation thesis
Candidate: Inci Aslan
University: University of Bozen-Bolzano
Program: Eco-Social Design
Program Leader: Seçil Uğur Yavuz
Date: January 9, 2024
Ph.D. examination board member
Thesis title: Food Design for a better food culture. Redesigning restaurants´ Food Systems
University: PUC-Rio Arts and Design
Doctoral candidate: Ellen Gonzalez
Date: September 3, 2023
Participation as Jury member to Thesis students’ midterm presentation
Modality: In person
University: UDEM University of Monterrey
Supervisor: Cristina Guzman Siller
Date: October 4, 2023 - 7-8pm CST
MA project supervision and feddback
Candidates: Cristina Angulo, Ana Cecilia Vervantes, Valeria Zambrano, and Michelle Adjani Leal Adme
University: UDEM University of Monterrey
Supervisor: Cristina Guzman Siller
Date: October - November 2023
Interview for BA graduation thesis
Candidate: Carla Maria Rotenberg
Thesis title: A Bite of Extinction
University: IE University, Madrid, Spain
Director of the Program: Edgar Gonzalez
Date: March 2023
Interview for MA graduation thesis
Candidates: Federica Cardanobile and Filippo Trazzi
University: Politecnico di Torino
Course: Master's Degree Course in Systemic Design
Date: August 15, 2021
Ph.D. Supervisor
Candidate: Gerbrand Van Melle
University: Auckland University of Technology
Date: 2014 - 2015
REVIEWER
Reviewer for International Journal of Food Design
2016 at present
Reviewer for EFOOD 2024: Experiencing and Envisioning Food, Barcelona, Spain.
2024, November 7-9
Reviewer for Cumulus: Ethical Leadership: A New Frontier for Design. 2025, June 03 - 07
Track 2 / Food Transition / Food Serenity and Environmental Challenges
Track organiser: Julia Kunkel
November 2024 - March 2025
JUDGE
Orgnised by Cumulus
Date: May 3, 2022
Judge for Food Design competition 1st National Industrial Food Design Competition
Organized by Istanbul Cereals, Pulses, Oil Seeds And Products Exporters Union
Date: December 2013 – May 2013
Judge for the Food Design competition Grandma’s Design
Date: May 2013
Judge for The Grocer Food & Drink Awards
London, UK
Date: March 2011
TALKS
 Expanding Food DesignL'Ecole De Design Nantes, 2024 |  The creative act of meaningful design-ingUDEM 2023, Monterrey, Mexico |  Conversations with a banana on systems and sustain-abilityUDEM 2023, Monterrey, Mexico |
|---|---|---|
 What can Food Design do?Ftalks 2022, Valencia, Spain |  The Spirituality in Food Design-ingFood Design Fest 2022. Madrid, Spain |  The "Thinking" within Food DesignAmbiente 2020. Frankfurt, Germany |
 Awe, Sustainability, and Food Design ThinkingAIHR 2019, The Netherlands |  What can Food Design do?Barnraise 2017. IIT Institute of Design, Chicago, USA |  Food Design, Design Beyond FoodSustainable Brands Rio 2016. Rio De Janeiro, Brazil |
 Food Design, more than Food, more than DesignFood & Technology Summit 2016. Guadalajara, Mexico |
Guest Lecture
2025 March 23
Presentation title: Food Design Activism
University: Auckland University
Event Organiser and Course Lecturer: Gerbrand Van Melle
1 hour Onlive Lecture
Event Keynote
2025 March 2
Presentation title: This is Food Design
Event: Parabere Forum
Event Organisers: Maria Canabal
Location: New York City, USA.
Guest Lecture
2025 February 10
Presentation title: Expanding Food Design
University: L'Ecole De Design Nantes Atlantiques
Event Organisers: Aude Messager
2 hours Onlive Lecture and Workshop to students of the Master in Food Design
Guest Lecture
2024 November 13
Presentation title: Expanding Food Design
University: L'Ecole De Design Nantes Atlantiques
Event Organisers: Julia Kunkel
Event Location: Nantes, France
Guest Lecture
2024 October 17
Presentation title: The New Food Design Era
University: Università Federico II, Napoli, Italy
Organiser: Lecturer Ivo Caruso
Event Keynote
2024 September 23
Presentation title: Thinking Food Systems, the case of Bologna
Event: Food Design Festival 2024
Event Keynote
2024 September 17
Presentation title: Introducing Food Design and Food Design Thinking
Event: Grow Week, online conference organised by Kerry Group Services International Ltd
Guest Lecture
2024 May 3
Presentation title: The New Food Design Era
University: Izmir University of Economics
Talk series: Design Talks '24
Course Leader: Esra Bici Nasir
Event Keynote
2023 October 20
Event Name: Inauguración de Exhibición Proyectos Destacados
Escuela de Arquitectura y Ciencias del Hábitat 2023
Presentation Title: The Creative Act of Meaningful Design-ing
Event Organisers: UDEM University of Monterrey
Event Location: Monterrey, Mexico
Keynote
2023 October 13
Presentation Title: Enhance your Presentation Skills
Event Organisers: UDEM University of Monterrey
Event Location: Monterrey, Mexico
Conference Keynote
2023 Septembr 26
Event Name: Design IMPACTO
Presentation Title: Conversations with a banana on systems and sustain-ability.
Event Organisers: UDEM University of Monterrey
Event Location: Monterrey, Mexico
Guest Lecture
2023 March 4
Presentation title: Food System Design
Online Live Talk for Design Students
University: Auckland University (Auckland, New Zealand)
Event Organiser and Course Lecturer: Gerbrand Van Melle
Conference Invitation
2023 September 13
Event Name: Food Design Festival
Panel Title: Food Design Meeting Room
Panelists: Dr. Francesca Zampollo, Jashan Sippy, Caroline Hobkinson, Jasper Udink Ten Cate, Heloise Vilaseca, Giovanni Pastoressa
Moderator: Giorgio de Ponti
Conference Panel
2022 November 1-4
Conference Name: Cumulus Association Design Adaptation Conference
Workshop Name: New Eating Habits working group workshop Food Adaptation
Online Participation
Organized by: Dolly Daou and Pier Paolo Peruccio
Event Location: Detroit, USA.
Conference Keynote
2022 October 30
Event Name: Livelihood Wisdom and Design Future Academic Forums
Presentation Title: What can Food Design Do?
Event Organisers: School of Design Jiangnan University
Event Keynote
2022 September 28
Event Name: Biodesign Sprint
Presentation Title: A little bit of Food Design
Event Organisers: Daniel Grushkin at Biodesign Challenge
Conference Invitation
2022 September 27
Event Name: Singular Open Lab Talks
Presentation Title: Food Design, where to start.
Event Organisers: Singular Open Lab
Event Keynote
2022 September 23
Event Name: Gastro Think Tank
Presentation Title: A little bit of Food Design Thinking
Event Organisers: Viviana Narino at Areandina
Event Keynote
2022 September 2
Event Name: D Talks
Presentation Title: Food Design with Francesca Zampollo
Event Organisers: Jan Van Caneghem at Innovated by Design
Conference Invitation
2022 July 7
Event Name: Food Design Festival 2022
Presentation Title: Spirituality in Food Design-ing
Event Organisers: Singular Foods
Event Keynote
2022 March 12
Event Name: Rural Design
Presentation Title: Design Responsibility
Event Organisers: Silicon Vistal
Event Date: March 12, 2022
Event Keynote
2022 January 20
Event Name: 24hr Food & Sustainability Hackathon Vol. IV
Presentation Title: Food Innovation and the future of food
Event Organisers: IU International University of Applied Sciences (DE) and the Hotel Management School Maastricht (NL),
Event Keynote
2021 December 16
Event Name: PROBION
Presentation title: Why Food Design and How to Design Beyond Food
Event Organisers: Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Event Keynote
2021 September 30
Event Name: Eat Smart Challenge 2021
Presentation title: Food Design and Food Design Thinking
Event Organisers: MIT Institute of Design in partnership with Swedish Institute
Conference Keynote
2021 September 9
Event Name: DINOVA FastTech Congress
Presentation title: Who are Food Designers?
Event Organisers: Fundación Universitaria del Área Andina
Conference Invitation
2021 July 26
Event Name: Food Design Festival 2021
Seminar title: Designing-Centered Design
Watch the full presentation here
Event Keynote
2021 July 2021
Event Name: Nordea CX Design Breakfasts
Presentation Title: Did you say Food Design? Oh yeah, making food look beautiful on a plate!
Event Organisers: Nordea
Panel moderation
2021 March 27
Event Name: Future Food
Organized by +86 Design Platform, Beijing, China
Seminar title: Explore Future Food
Moderator: Dr. Francesca Zampollo, Speakers: Jasper Udink ten Cate, Vanessa Redondo, Nicole Vindel, Xing Penghua, Li Yan.
Event Keynote
2021 March 10
Event Name: Learn and Connect, organised by Food and Technology
Presentation title: Food Design Thinking para el comercio electrónico
Speakers: Dr. Francesca Zampollo and Alex Marin
Event Date: 24.03.2021
Event Name: Me2We 2021 - Power of Design Thinking during Crisis Organisers: Stanford LEAD
Event Keynote
2020 December 2
Event Name: Webinar for FoodFeatures part of FOOD:FABRIK
Organised by Goethe-Institut Amman
Presentation title: Food Design for Businesses
Event Keynote
2020 October 30
Event Name: Webinar for The Future of Food Design
Organised by +86 Design Platform, Beijing, China
Presentation title: What can Food Design do?
Event Date: 30.10.2020
Conference Invitation
2020 October 28
Event Name: Food Design Fest 2020, Madrid, Spain
Presentation title: Food Design Thinking
Guest Lecture
2020 October 16
Event Name: Webinar for Universidad Panamericana, School of Gastronomic Business Management, Mexico
Presentation title: Food, Cycles, Systems, and Food Design Thinking
Event Keynote
2020 August 15
Event Name: Food System Design and Experience Innovation
Webinar organised by Jiangnan University, Wuxi, China
Presentation title: Food Design beyond food
Guest Lecture
2020 July 20
Event Name: Webinar organised by Politecnico di Torino
Presentation title: Designing Beyond the Plate
Event Keynote
2020 February 15
Event Name: Madrid Design Week 2020
Presentation Title: The Path Between Design and Meaningful Food
Event Location: Madrid, Spain
Event Keynote
2020 February 11
Event Name: Ambiente 2020
Presentation Title: The Search for Meaning in the Pursuit of Good Food Design
Location: Frankfurt, Germany
Event Keynote
2020 February 10
Event Name: Ambiente 2020
Presentation Title: The “Thinking” Within Food Design
Event Location: Frankfurt, Germany
Conference Keynote
2019 March 25-27
Event Name: AIHR 201
9Presentation Title: Awe, Sustainability, and Food Design Thinking
Event Location: Stenden Hotel Management School, Leeuwarden, Netherlands.
Conference Keynote
2017 October 8-11
Event Name: Barnraise 2017
Presentation Title: What can Food Design do?
Event Location: IIT Institute of Design, Chicago, USA
Event Keynote
2016 June 21-22
Event Name: Sustainable Brands Rio 2016
Presentation Title: Food Design, design beyond food
Event Location: Rio De Janeiro, Brazil
Event Keynote
2016 June 1-2
Event Name: Food & Technology Summit, Guadalajara 2016
Presentation Title: Food Design, more than food, more than design
Event Location: Guadalajara, Mexico
Conference Keynote
2016 May 3-5
Event Name: CHME16
Presentation Title: Food Design: Moving beyond food
Event Location: Belfast, Northern Ireland
Academic Conference Talk
2015 June 29-July 2
Conference Name: POPCAANZ 2015
Presentation Title: Discovering Meaningful Food
Event Location: Massey University, Wellington, New Zealand.
Academic Conference Talk
2015 May 11-13
Conference Name: Design for Business. Research Conference
Presentation Title: Food Design for Business
Event Location: ACMI & NGV International Melbourne, Australia.
Academic Conference Talk
2015 February 16-18
Conference Name: New Zealand and Australia Sensory Symposium 2015
Presentation Title: On Food Design and Food Design Thinking
Event Location: Wiheke, Auckland, New Zealand.
Event Keynote
2014 November 2
Event Name: In Search of Meaningful Food Exhibition
Presentation Title: In Search of Meaningful Food (Interactive Talk)
Event Location: Art gallery OltreDimore, Bologna, Italy
Event Keynote
2014 November 15
Event Name: In Search of Meaningful Food Exhibition
Presentation Title: Food Design. An introduction to this discipline and its sub-categories (Interactive Talk)
Event Location: Art gallery OltreDimore, Bologna, Italy
Event Keynote
2014 October 22-24
Event Name: Secundo Enquentro RED Latinoamericana De Food Design
Presentation Title: Food Design Thinking
Event Location: Industrial Taylor, Bogota’, Colombia
Academic Conference Talk
2014 July 7-8
Conference Name: Understanding and Fostering Creativity in the Kitchen
Presentation Title: Idea Generation for the Food Design Process
Event Location: University of Surrey, UK.
Academic Conference Talk
2014 July 2-4
Conference Name: International Food Design Experience, Conference and Studio
Presentation Title: Thoughts for Food: a Food Design Tool for Idea Generation
Event Location: Otago Polytechnic. Dunedin, New Zealand
Event Keynote
2014 March 7
Event Name: Lideres Academicos Project. Evening Talk
Presentation Title: I can Innovate. But How?
Event Location: Tecnologico de Monterrey, Campus Queretaro, Queretaro, Mexico
Event Keynote
2013 October 24
Event Name: Food Design. Conferencia by Francesca Zampollo
Presentation Title: Food Design
Event Location: Universidad De La Republica. Montevideo, Uruguay
Event Keynote
2013 October 21-22
Event Name: Food & Technology Summit
Presentation Title: I food Design. Do you?
Event Location: Buenos Aires, Argentina
Event Keynote
2013 September 25-26
Event Name: Food & Technology Summit
Presentation Title: I food Design. Do you?
Event Location: Mexico City, Mexico
Event Keynote
2013 September 13
Event Name: Creative Mikser 8, Warsaw Design Week
Organised by the British Council
Presentation Title: Exploring Food Design
Event Location: Warsaw, Poland
Academic Conference Talk
2013 July 9
Conference Name: Activating Students Engagement. Learning and Teaching Conference 2013
Presentation Title: The “WOW” Factor. Engaging and authentic assessments
Event Location: London Metropolitan University, UK
Event Keynote
2012 November 12
Event Name: Grandma’s Design
Launch Event for Food Design Competition Grandma’s Design
Presentation Title: What is Food Design?
Event Location: Brussels, Belgium
Conference Keynote
2012 November 1-2
Event Name: Hoy Es Diseño
Presentation Title: Food Design
Conference organized by ICESI University On Food Design
Event Location: Cali, Colombia
Conference Keynote
2012 July 2-5
Conference Name: Design Research Society 2012
Presentation Title: Designing New Meanings. A Design Method for Eating Design.
Event Location: Chulalongkorn University, Bangkok, Thailand
Event Keynote
2011 November 20-21
Event Name: CoCreation Camp #1 – Pechakucha
Presentation Title: Designing Food and Designing For Food
Event Location: Brussels, Belgium
Academic Conference Talk
2011 October 26
Conference Name: PhD Event
Presentation Title: Designing New Meanings: a Design Method for Eating Design. My research Process
Date and Location: October 26, 2011. London Metropolitan University, UK
Academic Conference Talk
2011 February 2-4
Conference Name: Design Principles and Practices
Presentation Title: Food Design, focus and context of a new discipline
Event Location: La Sapienza University, Rome, Italy.
Academic Conference Talk
2010 June 2-6
Conference Name: Food in Bloom: Cross Pollination and Cultivation of Food Systems, Cultures and Methods. ASFS/AFHVS Conference.
Presentation Title: Food experiences: the Food Design’s response to our society changing needs
Event Location: Indiana University, Bloomington, IN.
Academic Conference Talk
2010 June 29
Conference Name: BSA Food Study Group Conference
Presentation Title: Food Experience Design
Event Location: British Library, London, UK
WORKSHOPS
Workshop Title: Food Designing
Event Name: Parabere Forum
Organised by: Maria Canabal
Date March 2, 2025
Location: New York City, USA
Workshop Title: What can Food Design Thinking do?
Event Name: ftalks 2022
Organized by: Km Zero
Date: October 20, 2022
Location: Valencia, Spain
Workshop Topic: Food Design Thinking and the Sustainability Pyramid
Organised for: Centro Sociale 2 Agosto
Date: March 26, 2022
Location: Bologna, Italy
Workshop Topic: Food Design Thinking
Organized for: Madrid Design Week 2020
Date: February 13, 2020
Location: Madrid, Spain
Workshop Topic: Food Design Thinking
Organized for: A Scuola Di Gusto. Coordinator: Pina Siotto
Date: January 8, 2020
Location: Bologna, Italy
Workshop Topic: Food Design Thinking, Idea Generation
Organized for: Sustainable Brands Rio 2016
Date: June 21-22, 2016
Location: Rio De Janeiro, Brazil
Workshop Topic: Food Design Innovation
Organized for: Tecnologico de Monterrey
Date: March 7, 2014
Location: Queretaro, Mexico
EXHIBITIONS
 In Search of Meaningful Food. POPCAANZ, 2015. Auckland, New Zealand |
|---|
 The Taste of Meaningful Food. Performance at Auckland White Night 2021. Auckland, New Zealand |
Title: In Search of Meaningful Food
Author: Francesca Zampollo
Exhibition title: Virtually POP
Part of the event POPCAANZ, 2015
Curators: Julieanna Preston and Adam Geczy
Location: Massey University, Wellington, New Zealand Date: June 29 – July 2, 2015
Title: In Search of Meaningful Food
Author: Francesca Zampollo
Exhibition Title: Design to Feed the World
Part of the event Cumulus 2015, Expo 2015.
Curators: Organised by Cumulus, the International Association of Universities and Cumulus, the International Association of Universities and Colleges of Art, Design and Media, with Politecnico di Milano and Sapienza University of Rome.
Location: Fabbrica del Vapore, Milan, Italy Date: June 6, 2015
Title: In Search of Meaningful Food
Author: Francesca Zampollo
Event: Preview Exhibition: Design to Feed the World
Curators: Organised by Cumulus, the International Association of Universities and Cumulus, the International Association of Universities and Colleges of Art, Design and Media, with Politecnico di Milano and Sapienza University of Rome.
Location: Salone Satellite, Salone Del Mobile, Milan, Italy
Date: April 14-19, 2015
Title: The Taste of Meaningful Food
Author: Francesca Zampollo
Event: Performance at Auckland White Night, part of Auckland Art Festival Jillian de Beer
Curators: Jillian de Beer
Location: Brown’s Café, 417 Remuera Road, Auckland, New Zealand.
Date: March 14, 2015
Title: In Search of Meaningful Food
Author: Francesca Zampollo
Gallery: OltreDimore, private gallery. Bologna, Italy.
Curator: Veronica Veronesi
Date: November 15 and November 29, 2014
TESTIMONIALS
a sample of the testimonials collected in the last 20 years
TRAINING
“I’ve visited quite a number of exhibitions devoted to food and food machinery. All of them are covered with million times repeated slogans of “sustainable transformation” and “innovative solutions” and “responsible alternatives” and… That is supposed to be so inspiring, but I always got the feeling that these words just lost their meaning. Do people really understand what stands behind sustainability (except for profit..)? Do we really speak about innovative solutions, products, approaches or are we just repeating same things with minor changes claiming them to be global breakthrough? Are we really making responsible choices or are we just driven with marketing and sales? My skepticism kept growing covered also with frustration from the simple fact that what I am myself doing is questionably “sustainable, innovative and responsible”. But was it even ever supposed to be so? Am I not supposed to organise repeatable processes? Clear tasks? Optimal solutions? Well, yes, but still feels like something is missing – ahh! Yes! Inspiration! And fun!
Good luck brought me to Francesca and her Food Design Thinking approach that can be applied for different layers of food system, repeatable and at the same time very much creative! Through her online materials, videos and of course through few hours of personal communication I got a good number of answers, ideas and of course a lot of inspiration! You do not have to be a designer to implement Food Design Thinking – oh, that is such a relief, I am good enough!
I am really amazed with amount of investigation, thinking, structuring, organizing and planning that lives in Francesca’s Food Design world. You can see years of studies, but also fruitful implementation, developing methods through applying them, multiplying and unveiling more and more. But there is also a lot of fun, love and devotion to what she is doing and sharing!
There is still a lot for me to grasp theoretically, but even more important to start using practically, to master suggested methods and tools and get other people on board to be inspired and have fun while searching for ideas that can be truly different and meaningful. And maybe – after all - even get rid of allergy to words “innovative” and “sustainable.”
Olga Strelnikova
WORK COLLABORATIONS AND PROJECTS:
"You made the whole project so easygoing, and I never felt like I was under any pressure. Even though it took me a bit to fully understand everything, you were always there for me with your support, and I can't thank you enough. Your explanations of the assignments were super helpful. I always love the videos you make to explain the task; they are a useful reference for me during the project. Thank you so much for everything, and I look forward to working again with you in the future."
Boshra
TEACHING:
"One of the Best Experiences during my studies in UDEM was meeting you and learning so much from you. Thank you!"
Michelle
"Dr. Zampollo, I just finished listening to you in your Why Design Thinking online course and I must say this is an excellent presentation of what and how we are supposed to do. BRAVO, MADAME!! And MERCI BEAUCOUP for publicly and generously sharing! I wish I had have this kind of presentation in my beginners class, when I started my training in design some... 50 years ago!"
François
"This workshop not only opened minds about what food design can do but also helped me improve my creative thinking with its techniques and tools that improve the connection of isolated ideas. I also loved working in teams."
Soledad
"It was a very useful Workshop. It made me think about the cohesiveness between the message & and the language beyond the plate in the F & B outlets I consult for. It helped me to point out why I was lost working on a certain project and gave me creative techniques to overcome this problem."
Haya
"The workshop was very interesting in terms of contents and dynamics. I loved the way we got triggered to interpret other participants' images with our "base question", and how it increased the reflection."
Ellen
TALKS:
"I really loved, loved your philosophy and the way you think and approach Food Design Thinking, with all the sustainability axis but the most significant for me, the spiritual one. From what I have seen before, your approach is extremely different in the truest way. What moved me most is the simplicity of your words and the humility with which you approached the subject, but with a deep knowledge of the subject too, which honestly penetrates people like me, who appreciate the invisible, the significant, the inner truth of people, brands, and projects. Many food designers have had a fashion and trends perspective that unfortunately does not take into account certain concepts such as those you have mentioned. Your presentation was an example of how to analyze, conceptualize and advise in a field where there is so much to do."
Claudia
“Francesca’s approach to design from the standpoint of Spiritual Sustainability encourages the designer to think critically about their product and the impact it will have in the market. As we fight the environmental crisis and for social equity, organizations and individuals are increasingly aligning their values to their everyday consumption habits and Francesca was able to be a flexible, open guide in the evolving design process. Thank you.”
Daniel
EMAILS:
"I would like to sincerely thank you for your presentation. It was a real pleasure to hear your perspective on food design, the impacts it can have, and the references and tools you shared on this topic. Thank you so much!"
Maëva
"I was blessed enough to scour the internet and find you Dr. Zampollo. The only reason I'm aware of food design is because of you and there were no institutions in South Africa that accommodated the discipline. I'd like to thank you for your efforts in indirectly changing my life."
Makomborero
"Dr Zampollo
Thanks for your enlightening work. It’s not often that we ear that food service for hospital or elder or young children is part of food design. So thank you for that. It’s important to me that design isn’t restricted to events or cooking shows. I’m probably an old school industrial designer (but I try to improve and learn more every day). And I try to find or create creative tools for cooks in order to help them in better response for their eaters-guests. Thank you again,
Best regards"
Grégoire
DESIGN ACHIEVEMENTS
Winner of the Food Design Competition “Precious and delicious”
The proposed project was selected as one of the four winners, and it was produced and exhibited at the Venetian Resort Hotel Casino, Las Vegas NV, JCK Sands Expo & Convention Centre (May 30 – June 3, 2008) and Hong Kong (September 11, 2008).
Organisation: ADI Delegazione Food Design – Italy
Date: May 31, 2008
Fourth Prize at the 4th Food Design® Competition
Organised by: Studio One Off – Turin, Italy
Exhibition date: May 15, 2007
Chocolate snack Unico
designed for Venchi s.r.l.
Unico was selected for the ADI Design Index 2007 Catalogue www.adi-design.org
Unico has been in production between 2007 and 2020