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Scientific Committee Paper

Scientific Committee

Albert Fuster (Academic Director Elisava, Barcelona School of Design and Engineering)
Alessio Di Leo (Roma Tre University, Sapienza University of Rome and Luiss Business School)
Ana Daniela Coelho
Ana Gonçalves
Angela Colucci (Co.O.Pe.Ra.Te./ REsilienceLAB)
Cândida Cadavez (IHC-UNL – ESHTE)
Carlos Brandão (ESHTE)
Carlos Fernandes (IPVC)
Carmen Soares (FL.UC)
Catarina Prista (ISA.UL – LEAF)
Cristina Santini (Università Telematica San Raffaele, Roma, Italy)
David Szanto (University of Ottawa)
Elena Bollinger (CEAUL – FL.UL)
Elsa Lamy (MED)
Emily Samuels-Ballantyne (Magical Farm Tasmania and UTAS)
Fabio Parasecoli (New York University, Department of Nutrition and Food Studies)
Francesca Allievi (JAMK University of Applied Sciences)

Francesca Zampollo (Food Design Thinking researcher, consultant, and teacher)
Francesca Galli (University of Pisa)
Franco Fassio (Systemic Food Designer – University of Gastronomic Science of Pollenzo)
Giovanni Perotto (Istituto Italiano di Tecnologia)
Ivan Bursztyn
(Department of Gastronomy at the Federal University of Rio de Janeiro)
João Paulo Martins
Juan Carlos Córdoba Laguna (Universidade Jorge Tadeo Lozano, Bogotá-Colômbia)
Laura Clèries
(Director of Elisava Research)
Manuela Guerra (Escola Superior de Hotelaria e Turismo do Estoril, Portugal / CiTUR)
Marcella Cipriani (AWAF)
Maria José Pires (CEAUL – ESHTE)
Nélia Cruz (CEAUL – FL.UL)
Paolo Sustersic ELISAVA. Coordinator of the International Mobility Area
Paulina Mata
(NOVA School of Science and Technology (FCT NOVA))
Patrícia Rodrigues (CEAUL – FL.UL)

Patrizia Marti (University of Siena)
Pedro Reissig (Universidad de Buenos Aires)
Pere Llorach Massana
Ricardo Bonacho
Richard Mitchell (Otago Polytechnic, New Zealand)
Rita Filipe
Sara Velez Estêvão
(Beira Interior University)
Sonia Massari (The University of Pisa, The FORK Organization, Roma Tre University, ISIA Design School)
Susana Silva (MARE–Marine and Environmental Sciences Centre, ESTM, Politécnico de Leiria)
Suzana Parreira (Fine Arts Faculty, University of Lisbon (FBAUL), Center for Research and Studies in Fine Arts (CIEBA))
Stefania Ruggeri
(Research Centre for Food and Nutrition, CREA)
Stefano Maffei (Design School of the Politecnico di Milano)
Teresa Malafaia (CEAUL – FL.UL)
Valentina Auricchio (Design School of the Politecnico di Milano)

Albert Fuster i Martí
Academic Director Elisava, Barcelona School of Design and Engineering

Architect and PhD in History of Art and Architecture by ETSAB-UPC, Barcelona. He is Academic Director of ELISAVA, Barcelona School of Design and Engineering ,since 2014. He has lectured on art, design and architecture in international schools and conferences. He coordinates the platform Design for City Making with professor Ezio Manzini. He has collaborated with Ferran Adrià and elBulli team since 2013 in the project for the new creative lab in elBulli restaurant in Cala Montjoi (Catalunya).

Alessio di Leo
 Roma Tre University, Sapienza University of Rome
and Luiss Business School

Alessio Di Leo is a post-doc researcher at Roma Tre University and Lecturer at Sapienza University of Rome and Luiss Business School. He began his professional career by serving as a consultant involved in multi-country projects, making recommendations on customer experience and business process redesign for utilities and retail markets. His numerous publications appear in leading journals, such as the Industrial Marketing Management and British Food Journal. His current research interests involve sustainability issues, consumer behavior, and customer experience in the agri-food and luxury sectors.

Ana Daniela Coelho
University of Lisbon Centre for English Studies (ULICES)

Ana Daniela Coelho is a researcher with a recent PhD on adaptations studies, titled “Adapting Jane Austen’s Emma: From Literary Text to Digital Afterlife” (University of Lisbon, 2020). She is a member and part of the Board of Direction of the University of Lisbon Centre for English Studies (ULICES), and also part of the Executive Committee of APEAA (Portuguese Association for Anglo-American Studies). Besides Jane Austen, adaptation, and new media, her research interests include fantasy fiction (literature and film), zombies and other undead fictional creatures and past/present dichotomies in postmodernity.

Ana Gonçalves
Estoril Higher Institute for Tourism and Hotel Studies (ESHTE) / Geographical Studies, Associated Laboratory of TERRA, Institute of Geographical and Spatial Planning (IGOT-ULisboa) / CiTUR, the Centre for Tourism Research, Development and Innovation

Ana Gonçalves is a senior lecturer at the Estoril Higher Institute for Tourism and Hotel Studies (ESHTE), a senior researcher at the Centre for Geographical Studies, an Associated Laboratory of TERRA, at the Institute of Geographical and Spatial Planning, at the University of Lisbon (IGOT-ULisboa) and a collaborator at CiTUR, the Centre for Tourism Research, Development and Innovation. Ana holds a Post-Doc in Geography and a European PhD in Cultural Studies. She teaches cultural management, urban cultural tourism, communication and culture, and sensorial tourism. She has acted as an external expert for different national and international organisations and her research interests include urban cultural studies, the cultural dimension of the senses, the commons, intergenerational and liveable spaces, and active pedagogy.

Angela Colucci
Co.O.Pe.Ra.Te./ REsilienceLAB

Angela Colucci -M.Arch., Ph.D. in Planning at Politecnico di MilanoShe has collaborated as a researcher with Politecnico of Milan for several years on environmental/landscape planning and policies. Since 2006, she is adjunct professor of UrbanDesign and Urban Planning at Politecnico of Milan. As senior partner and CBO of Co.O.Pe.Ra.Te. Ltd, she developed activities as independent researcher, project manager, consultant, and practitioner in the field of environmental and landscape planning and assessment, urban strategic design, urban and territorial resilience, and food policies.She is the author of several scientific books and papers on landscape planning, urban-rural partnerships/food planning, on urban and territorial regeneration governance and resilience. She promoted and organized several Italian and international events, conferences, and co-production/co-design processes on Urban Resilience and CC policies.She is a member of the coordinator board of Italian and international research networks (REsilienceLAB president, RRMS of AESOP, SIEP-IALE, UCCRN).

Cândida Cadavez
HTC – NOVA FCSH – CFE (História, Territórios e Comunidades) + ESHTE (Estoril Higher Institute for Tourism and Hotel Studies)

Cândida Cadavez holds a PhD in Studies of Culture and Literature by the University of Lisbon. She is a researcher at Nova University Lisbon and belongs to the Advisory Board of Fundação António Quadros – Cultura e Pensamento. Cândida Cadavez is also a Professor in the scientific area of Arts, Humanites and Foreign Languages at ESHTE (Estoril Higher Institute for Tourism and Hotel Studies).Her research interests include history of tourism, cultural heritage (management), tourist representions in autocratic regimes, sustainabilities, social innovation and (food) communication.

Catarina Prista
School of Agriculture – Universidade de Lisboa
LEAF- Linking Landscape, Environment, Agriculture
and Food

Catarina Prista has a specialization in Biotechnology, a MSc in Food Science and Technology and a PhD in Food Engineering. Since 2013, she is Assistant Professor at ISA/ULisboa, integrating the LEAF (Linking Landscape, Environment, Agriculture and Food). She is responsible for the scientific areas of Fermented Food and Functional Microbiology, in Biology Degree, Food Engineering Master and Gastronomical Sciences Master. She is the coordinator of the Master in Gastronomical Sciences at ISA/ULisboa. In the last years, she has allied the field of Microbial Molecular Biology and Physiology with her expertise in Fermentations towards the development of new fermented food and beverages. In particular, she has been interested in the development/production of fermented food and beverages from poorly exploited pulses, starch-rich raw materials and from sub-products of food industry towards the improvement of nutrition quality, security and safety of food and beverages and in the development of new and safer starters for food and beverage production. She participated and coordinated several research projects (5 actually running), and supervises/supervised several post-doc fellows, PhD Students and Master Students. She published more than papers in international journals with peer-reviews and has presented more than 120 communications to national and international meetings.

Cristina Santini
Università Telematica San Raffaele, Roma, Italy

Cristina Santini is Associate Professor at Università Telematica San Raffaele, Rome, Italy. She holds a PhD in Economics and Management of Enterprises and Local Systems. Her research interests cover: agribusiness, entrepreneurship, ecopreneurship, wine business, strategic management, case study analysis, participatory research. She has authored several international publications.

David Szanto
University of Ottawa

David Szanto is a multimodal academic who takes an experimental approach to gastronomy and food systems. Past projects include meal performances, immersive sensory installations, and public interventions involving food and other non-human agents. David has taught about food at Quest University Canada, the University of Ottawa, Concordia University, UQÀM, William Angliss Institute, and the University of Gastronomic Sciences, and has written numerous articles and chapters on food, art, and performance. He is an associate editor of the open-access journal, Canadian Food Studies/La Revue canadienne des études sur l’alimentation, and is currently editing two open access books with colleagues at Carleton University: a textbook on Food Studies and a collection of illustrative vignettes about concepts in the critical social sciences.

Elena Bollinger
University of Lisbon Centre for English Studies (ULICES)

Elena Bollinger holds a PhD in English and American Studies by the School of Arts and Humanities at the University of Lisbon and she is a researcher within the same institution. Her areas of interest and research are mainly Modern and Contemporary English Literature, Comparative Literature, Identity Studies, and Literature as a medium of Cultural Memory. She has published extensively on themes of memory and identity, with a particular emphasis on the intersection of literary and cultural discourses, including work on comparative criticism and intertextuality. Her current research focuses on history of reading of Modern and Contemporary English Novels in Russia, as well as on interdisciplinary inquiry into discursive connections between Culture, Memory and Identity, specifically in the field of Ethics & Memory Studies.

Elsa Lamy
Mediterranean Institute for Agriculture, Environment
and Development (MED) of the University of Evora

Elsa Lamy is Assistant Researcher in the Mediterranean Institute for Agriculture, Environment and Development (MED) of the University of Evora since 2014. She finished her PhD in Zootechnics, from the University of Evora, in 2009, and opened her research area to human eating behavior, getting the master’s degree in Metabolic diseases and eating behavior, from the Faculty of Medicine of the University of Lisbon, in 2014. Teaches “Physiology of eating behavior”, since 2016, in the University of Evora. Her main area of interest is in the biological determinants of food preferences/choices, focusing the particular aspect of oral food perception and the way saliva biochemistry contributes to that. Elsa Lamy has been supervised several students from bachelor, master and PhD degrees. She is actually associated editor of 4 different journals, 2 in animal sciences and 2 in human nutrition, being also editor of three books (one being processed at the moment). She is author of several articles in international journals with peer-review and of several book chapters. At present, she is co-coordinating the Portuguese hub of high school institutions for the promotion of Mediterranean Diet.

Emily Samuels-Ballantyne
Magical Farm Tasmania and UTAS

Dr Emily Samuels-Ballantyne is a convivial food systems designer, informed by living systems theory and praxis, who has worked with Australian and Italian local government, European Union, communities, large organisations and universities to design holistic, regenerative and convivial food gardens, markets, services, events, policies and strategies. She also designs food projects in her own life and community for example – food box programs, permaculture gardens on her land and community land. She has recently founded a regenerative and convivial farm in Hobart called Magical Farm Tasmania. She has a PhD in Convivial Food Systems Design which began as a reflection on her practical work, but has subsequently developed new theory in the subject area of Food Design, Conviviality and Localisation. She has published widely in these subject areas and is in the process of writing a book in this area.

Fabio Parasecoli
New York University, Department of Nutrition
and Food Studies

Fabio Parasecoli is Professor of Food Studies in the Nutrition and Food Studies Department at New York University. His research explores the cultural politics of food, particularly in media, design, and heritage. Recent books include Feasting Our Eyes: Food, Film, and Cultural Citizenship in the US (2016, co-authored with Laura Lindenfeld), Knowing Where It Comes From: Labeling Traditional Foods to Compete in a Global Market (2017), Food (2019), and Global Brooklyn: Designing Food Experiences in World Cities (2021, coedited with Mateusz Halawa. His new  Gastronativism: Food, Identity, Politics will be published by Columbia University Press in April 2022.

Francesca Allievi
JAMK University of Applied Sciences 

Francesca is a Senior Lecturer at JAMK University of Applied Sciences, where she is involved in teaching and research within the Hospitality Management Bachelor Degree. In the past few years she has focused her research effort in new pedagogical methods and tools for food sustainability education and she was one of the winners of the ASFS Award for Food Studies Pedagogy in 2020. Previously she has been working as a researcher for the Barilla Center for Food and Nutrition and for the Finland Futures Research Centre. She is also involved as a volunteer in the no-profit association Simbio, dealing with environmental protection and community gardens. She is passionate about sharing awareness on problems and opportunities within our food systems.

Francesca Zampollo
Food Design Thinking researcher, consultant, and teacher

I am Food Design Thinking researcher, consultant, teacher, and keen public speaker. I am the founding editor of the International Journal of Food Design, the first and only academic journal of Food Design, and I am the founder of the International Food Design Society. I have organised the first, second, and third International Conferences on Food Design, and I have taught Food Design and Design Theory at London Metropolitan University and Auckland University of Technology. I have a PhD in Design Theory applied to Food Design, and I have spent the last eight years developing the Food Design Thinking methodology, as a food-specific branch of Design Thinking ( I am the founder of the Online School of Food Design© ( where I teach online courses on Food Design and Food Design Thinking.

Francesca Galli
University of Pisa

She is a researcher at the Department of Agriculture Food and Environment, University of Pisa (Italy), where she teaches “Food Policies” and “Agricultural Economics”. After the Ph.D. in ‘Economics and Territory’ (at University of Tuscia, Viterbo, 2011) focusing on ‘Multi-criteria’ assessment of food products with Protected Designations of Origin and Geographical Indications, she continued working mostly on international research projects. Benefiting from inter-disciplinary perspectives, working in connection with relevant societal and policy actors and networks, she expanded the view on the multidimensionality of agriculture and food and the socio-economic and political challenges that characterize contemporary agri-food systems.
Key Research Interests include:
Vulnerabilities and resilience of food systems and related policies
Food and nutrition security, socio-economic and environmental food system outcomes
Assessment of the sustainability performance of food value chains
The role of small farms and their contribution to territorial food system
The connections between rural and urban areas and governance arrangements

Franco Fassio
Systemic Food Designer – University of Gastronomic Science of Pollenzo

Franco Fassiois a Systemic Food Designer, Associate Professor at the University of Gastronomic Science of Pollenzo (, Delegate for University Sustainability Policies and to Relations with Partners and Companies, Co-director Specializing Master in Design For Food (UNISG / Design Polytechnic of Milan), Executive Director UNISG’s Sustainability and circular economy laboratory, Scientific Director of the Systemic Event Design project for Slow Food ( UNISG Project Manager for several EU research such as: H2020 “Fusilli – Fostering the Urban food System Transformation through Innovative Living Labs Implementation”;  H2020 “School Food 4 Change”; LIFE Programme “Life Foster – Training, education and communication to reduce food waste in the food service industry”. Author of several scientific studies (scientific publications more than 140) including the book “Circular Economy for Food. Matter, energy and knowledge, in a circle” (Edizioni Ambiente, 2018) in 2015, 2016, 2017 his projects Systemic Food Design; Systemic Event Design; Local Bottega Alimentare; have been selected by the ADI Index, the publication for the best Italian design. He was awarded with many national and international acknowledgements, like the Milan Pact Award 2018, Cresco Award 2018, the EWWR Award 2017, Oasis Ambiente 2017, SERR 2016, A Green Inspiration Award 2012, Biennale Italia 2010 e 2008.

Gurpinder Singh
University of Wolverhampton

Dr Gurpinder Singh Lalli is a Reader (Associate Professor) in Education for Social Justice and the focus of his work is on school food. His work is recognised internationally and he has published books on this topic as well as peer-reviewed articles in high ranking international journals. Gurpinder currently leads funded projects on school food and continues to develop expertise in this area. Gurpinder is the book series editor for Food, Culture and Society at Berghahn Books: Oxford & Germany. He teaches on the doctoral programmes in Education at University of Wolverhampton. He is an editorial board member on the Cambridge Journal of Education, Health Education Journal, British Journal of Sociology of Education and International Studies in Sociology of Education.

Giovanni Perotto
Istituto Italiano di Tecnologia

Giovanni Perotto is a researcher at the Italian Institute of Technology, in Genova where he is leading the research activities on the development of new materials processing technologies that are needed to enable new circular economy systems. He holds a PhD in Material Science and Engineering and his research interest is on engineering natural polymers like proteins, or polysaccharides, in order to expand their use to new fields of applications and providing the groundwork for the generation of more sustainable technologies.

Ivan Bursztyn
Department of Gastronomy at the Federal University
of Rio de Janeiro

Ivan Bursztyn has a undergraduate degree in Industrial Design from the Pontifical Catholic University of Rio de Janeiro (2000) and a Masters (2005) and Ph.D. (2012) in Production Engineering from the Federal University of Rio de Janeiro. He is currently a professor at the Department of Gastronomy at the Federal University of Rio de Janeiro, where he is responsible for the disciplines of “food and sustainability”, “Entrepreneurship for Sustainable Organizations” and “Gastronomy and Tourism”. He is chief editor of the scientific journal Revista Mangut: Conexões Gastronomicas and scientific editor of the scientific journal Caderno Virtual de Turismo. He has experience in tourism studies, with an emphasis on community-based tourism and gastronomic tourism, and in design studies, with an emphasis on design for social innovation and sustainability and service design.

João Paulo Martins
Lisbon School of Architecture, Universidade de Lisboa, CIAUD – Research Centre for Architecture, Urbanism and Design

Degree in Architecture from the Faculty of Architecture of the Technical University of Lisbon (1988).
Master in Art History by the Faculty of Social and Human Sciences at Universidade Nova de Lisboa (1995).
PhD in Architecture from the Technical University of Lisbon (2006).
Assistant Professor at the Faculty of Architecture of the University of Lisbon and a member of the Center for Research in Architecture, Urbanism and Design (CIAUD, Centro de Investigação em Arquitetura, Urbanismo e Design). Researches, writes and curates exhibitions in the area of the History of Architecture and Design in Portugal. Has design practice in the areas of furniture design, interiors design and architecture.

Juan Carlos Córdoba Laguna
Universidade Jorge Tadeo Lozano, Bogotá-Colômbia

Social Communicator and Journalist at the University Jorge Tadeo Lozano, Bogotá. Doctor in Communication and Culture from the University of Lisbon, Portugal. He has a master’s in communication and Culture from the Federal University of Rio de Janeiro-Brazil and is a specialist in Communication and Image Theories from the Federal University of Ceará-Brazil. He is a professor who has developed projects linked to research groups in Colombia and Brazil. He has had articles published on the topics of urban imaginaries and media violence.

Laura Clèries
Elisava Research Director

Laura has both creative and scientific backgrounds: she obtained her BA in Physical Chemistry and her PhD in Materials Science from the University of Barcelona and then pursued degree studies in Industrial Design. Laura has worked internationally as designer in main design companies (Zara Home) and design studios, and as researcher for main forecasting publications and think tanks (Pantone Colour Planner, WGSN). As materials innovation consultant, she has worked for Eurecat electronic textiles division, for the architects of Jean Paul Gaultier’s headquarters, and she has curated exhibitions related to materials innovation and forecasting (Materfad – textile area- and ‘Materiality’). Her present research work focuses on futures research methodologies, as well as in materials innovation.

Manuela Guerra
Escola Superior de Hotelaria e Turismo do Estoril, Portugal / CiTUR

Coordinator Professor (Professora Coordenadora) – of the Food Science department at ESHTE; Coordinator of CITUR (Center for Research, Development, and Innovation in Tourism), Polo Estoril; participation in funded research projects and development of research activities in Food Innovation, Quality and Food Safety, including gastronomy; supervision of MsC students and publication of several papers in the area.

Marcella Cipriani

She graduated in Agricultural Sciences with 110/110 cum laude from the Faculty of Agriculture of the University of Perugia; in 2006 at the same university she obtained the title of PhD in “productivity and environmental sustainability in agriculture”. After a short scholarship at the Institute of Dairy Microbiology at the Faculty of Agriculture of Perugia, from 2000 to 2005 she carried out research at the Olive Growing Section of the ISAFOM-CNR of Perugia; during this time she made study trips to South Africa and Australia, she carries out teaching activities at the university level and publishes various works in specialized magazines.

Maria José Pires
Escola Superior de Hotelaria e Turismo do Estoril, Portugal / ULICES – University of Lisbon Centre for English Studies

Maria José Pires is presently at Estoril Higher Institute for Tourism and Hotel Studies (ESHTE), co-coordinating the MSc degrees in Innovation in Culinary Arts and Sciences and Food Design, and is a researcher at the University of Lisbon Centre for English Studies (ULICES/CEAUL), where she received her Ph.D. in Literature and Culture Studies/Food Cultural Studies. Besides having worked with the Group Making Sense of Food (Interdisciplinary.Net), she collaborates with multidisciplinary projectsand coordinates the sub-project Gastronomic and Literary Tourism|Performance, Communication and Culture. Her current research interests are literature, culture and food studies. 

Nélia Cruz
ULICES – University of Lisbon Centre for English Studies

Nélia Cruz holds a PhD in Studies of Literature and Culture , titled “ Screenwriting as a cultural practice: the screenwriter gaze” by the University of Lisbon and she is Specialist in Audiovisual and Multimedia Communication by  IPLisboa, IPLeiria, IPPorto. She is a researcher at CEAUL, where she develops the research project Travelling Memories and at CLEPUL, where she developed the research project Communication, Culture and Aesthetics of the Audiovisual Arts 25/S Television Studies. Nélia Cruz is also Professor at the scientific area of Arts and Humanities at School of Communication and Media Studies. Her research interests include screenwriting studies, audiovisual narratives, and memory studies. She has participated as a speaker in several conferences about those themes. 

Paolo Sustersic
ELISAVA. Coordinator of the International Mobility Area

Architecture at the IUAV, Venice. Master’s Degree in History and Criticism of Arquitecture at the ETSAB-UPC, Barcelona. PhD per la University of Southampton. Paolo Sustersic is a professor in the areas of Projects and Social Sciences in Elisava, professor of Mobility Culture in the Master’s Degree in Intervention and Landscape Management and Heritage of the Department of Geography, UAB, director of the History of Furniture course of the 20th Century the Association for the study of furniture and professor of History of Modern Architecture at the International University of Catalonia. Between 1997 and 2011 he has been a professor of history and criticism of architecture in undergraduate and master courses at the ETSAB-UPC. He is a member of the Board of the Working Group X-Files on international relations of the Cumulus Association and promoter of the Elisava Food Design Forum. His areas of research include the history of modern and contemporary architecture, domestic space, industry and technology, mobility cultures, interior design and furniture, food design. Participates regularly in congresses and study days on the history of architecture and modern and contemporary design. His texts and essays have been published in books, catalogs of exhibitions and national and international architecture and design magazines. He has collaborated with several institutions in the curating of exhibitions and the organization of congresses, courses, research activities and other cultural initiatives, among which the College of Architects of Catalonia, the ETSAB-UPC, the DOCOMOMO Iberian Foundation, the Mies Foundation der Rohe, Elisava and the Museum of Design of Barcelona. He has been secretary of the international symposiums Arquitectura española en los años 60. Elementos para un debate (Barcelona, 2002) and V Congreso DOCOMOMO Ibérico. El GATCPAC y su tiempo. Política, cultura y arquitectura en los años 30 (Barcelona, 2005). He has been founder, director and member of the editorial board of the magazine DC papers of architectural criticism, edited by the Department of Architectural Composition of the ETSAB-UPC between 1998 and 2011. As an architect, he has carried out projects for public and private clients in Italy and Spain, has collaborated with studios such as Manuel de Solà-Morales and Juan Navarro Baldeweg and has carried out architectural heritage conservation projects (Strategic plan for the conservation of the historic center of Guimerà, Lleida , 2001-2002, among others).

Paulina Mata
NOVA School of Science and Technology (FCT-NOVA)

Graduated in Chemical Engineering, 1978, at Instituto Superior Técnico – Universidade de Lisboa; PhD in Organic Chemistry, 1989, at Faculdade de Ciências e Tecnologia – Universidade Nova de Lisboa (FCT-NOVA); Assistant Professor at the Chemistry Department of FCT- NOVA; Coordinates, since 2010, the MSc in Gastronomic Sciences (degree by FCT-NOVA and ISA-ULisboa); Scientific interests are in the areas of Organic Chemistry and Food Chemistry, particularly Stereochemistry, Education in Chemistry and Molecular Gastronomy; Head of the research lab “Molecular Gastronomy”, focused on research on food science and technological applications of Molecular Gastronomy.

Patrícia Rodrigues
ULICES – University of Lisbon Centre for English Studies

Patricia Rodrigues holds a PhD in Literature and Culture – specialisation in Eighteenth-century English Studies from the University of Lisbon, where she also completed her Master of Arts and Bachelor of Arts degrees.  Also at the University of Lisbon, Patricia has begun her post-doctoral project which aims to propose a definition of the sub-genre of fiction known as narrative of circulation within the scope of British Literature, and to compile a list of titles of narratives of circulation in Britain in the 18th century (1709-1830), divided into categories/typologies. Patricia is a researcher at the University of Lisbon Centre for English Studies, where she is vice deputy of Research Group 2 (English Culture), and an overseas representative of the Literary London Society. Professionally, Patricia is an adjunct professor at Santarem Higher Institute of Education where she teaches English and Portuguese Language, Literature and Culture. Her research interests include the Enlightenment, female education, Eighteenth-century pleasures and fashions, Georgian elites, the city space and, more recently, narratives of circulation.

Patrizia Marti
University of Siena

Patrizia Marti is Associate Professor at the Department of Social, Political and Cognitive Science, University of Siena where she teaches Human-Computer Interaction, Experience Design and Design Thinking. From 2013 until 2019 she was appointed part time Full Professor at the Department of Industrial Design, Eindhoven University of Technology. From 2019 until 2021 she was Visiting Professor at the same university. She has an interdisciplinary background in philosophy, design and computing and a Ph.D. in Aesthetics of Interaction. In 2014 and 2015, she was Visiting Professor at the Advanced PhD “The Center for Advanced Studies – the development of interdisciplinary doctoral studies” at the Gdansk University of Technology (Poland) in the key areas of the Europe 2020 Strategy. Her research interests range over a broad range of topics including tangible and embodied interaction, experience design and societal impacts of new technologies. She is cited across these fields. She has been a Principal Investigator on numerous EU funded projects. She has been expert advisor to many EU and international bodies, including EU Commission, EU Future & Emerging Technologies Programme, EU Intelligent Information Interfaces, Eurocontrol, EU Disappearing Computer, UX group at University of Warsaw (Poland), Swedish Agency for Innovation Systems, Swiss National Science Foundation (SNSF). She is a Member of the Italian SigCHI chapter and ACM. She has served Scientific and Organizing Committees in various areas of HCI, ID and Information Systems, including ACM CHI, ACM DIS, ACM IDC, ACM DIS, IEEE ICRA, IEEE IROS, IEEE ICORR, ECCE, EACE, SLERD.

Pedro Reissig
Buenos Aires University

Pedro has been dedicated to Food Design as a practitioner, social entrepreneur and scholar for the past decade. His interest in this transversal and transdiscipline is motivated by rethinking and redefining the sense and role food can play for us as people, professionals and culture. This search for a meaningful and useful “Food Design for improving our food lives” has led him to co-found the Latin American Food Design Network ( and create an FD Educational Platform ( Also his personal interest in design morphology paved the way for his FD agency in Buenos Aires ( His recent work includes the publication of the first book in Spanish on the subject:  “Food Design, hacia un eco-sistema alimentario“, the launching of the “Revista Latinoamericana de Food Design: comes lo que eres” (Latin American FD Journalyou eat what you are), and most currently, the publication of the research project “Gastronomía Bucal” (Mouth Gastronomy).

Pere Llorach Massana
Elisava, Barcelona School of Design and Engineering 

at Vic University (Central University of Catalonia)

Pere Llorach Massana is an Industrial Design Engineer by Elisava (2010) and Doctor of Environmental Sciences By the Universidad Autónoma de Barcelona (2017). He currently holds the position of Head of Sustainability at Elisava, where he is responsible for defining teaching content in design and sustainability; as well as managing and participating in different projects in the field of design and circular economy. Additionally, has participated in the development of the Equality Policies of the school. Throughout his career as a researcher, he has participated in the European projects ECO-SCP-MED (2013-2014) and Life AQUAENVEC (2014-2915) and in the national projects in urban agriculture Fertilecity I (2014-2016), Fertilecity II (2017) and the European project MaDe (Material Designers) aimed at promoting and educating the emergent figure of the material designer within the context of a circular economy. He has published 7 scientific articles, 5 of them in first quartile journals, and has made 8 scientific contributions in renowned congresses in the field of sustainability, design, agriculture, green cities and the life cycle thinkig. In addition, he has written book chapters in the field of ecodesign. In 2018, he participated as a guest editor in the magazine Temes de Disseny by Elisava in an edition focused on reflecting on the interactions between the human being and the subject. He is one of those who believes that design can help create more just, socially inclusive and balanced societies with the environment. Consider that we are reaching the limits of exploitation of the planet we inhabit, that we are aggressive towards him and ourselves. Think that there is a social revolution to change the way we relate, our role as consumers and the concept of life that we believe deserves to be lived.

Ricardo Bonacho
Estoril Higher Institute for Tourism and Hotel Studies (ESHTE), CIAUD – Research Center for Architecture, Urbanism and Design, and ULICES – University of Lisbon Centre for English Studies, and The Fork Organization

Ricardo Bonacho has a degree in Communication Design, a post-graduate course in Communication Design and New Media, and a PhD in Design with a speciality in Food Design “Design Bites – The Practice of Design in Culinary Arts”. He is a professor and member of the Scientific and Executive Commission of the Masters in “Innovation in Science and Culinary Arts” and “Food Design” at the Estoril Higher Institute for Tourism and Hotel Studies in Portugal. He teaches Design Applied to Culinary and Restoration and Creativity and Food Design in several courses in Portugal. He is a collaborating researcher at the Center for Research in Architecture, Urbanism and Design at the Lisbon School of Architecture at the Universidade de Lisboa and consulting member of several publications related to Food Design and Food. In the context of non-academic professional activity, he develops activity as a designer in communication design, being responsible for several projects in graphic design, packaging, editorial, institutional communication, interaction design and exhibitions. He collaborates in the management, organization, and promotion of fine dining events in the catering industry in Portugal.

Richard Mitchell
Otago Polytechnic (Dunedin, New Zealand)

Professor Richard Mitchell is obsessed by the stories surrounding our food, the people that make it and the places we grow and cook it! As a consumer behaviour expert and geographer, he brings together an understanding of people and place to the design of food experiences, culinary arts and design curricula, and food and beverage strategies. He is a social scientist, learning designer, experience designer, strategist, writer, story-teller and photographer. After a decade working for the Food Design Institute at Otago Polytechnic (Dunedin, New Zealand), Richard has recently taken up a role as a head of programmes at Otago Polytechnic’s College of Work-based Learning. His currently active research projects include: wine and fashion theory; innovation in culinary education; occupational devotion and; design fiction as a tool for envisioning the future of education.

Rita Filipe
Lisbon School of Architecture – Universidade de Lisboa
CIAUD – Research Center for Architecture, Urbanism and Design

Born in Lisbon, Portugal. Degree in Equipment Design at Escola Superior de Belas-Artes de Lisboa, 1991. Master’s degree in Product Design by FAUL with the theme “Transposition of Traditional Objects to Contemporary”, 2007. PhD in Product Design by FAUL with the theme “Vista Alegre, Transpose Shape and Prolong Use”, 2016. Works in Product Design, Furniture, Interiors and Urban Furniture. Assistant Professor at the Department of Design of the Faculty of Architecture at Universidade de Lisboa. Awarded with several 1st Prizes in national competitions, especially for urban equipment. Participation in several design exhibitions in Portugal and abroad, namely Lisbon, Porto, Madrid, Barcelona, ​​Berlin, Frankfurt, London, Paris, Milan, San Francisco and Saint-Louis du Senegal. She is represented at the Lisbon Design Museum – Francisco Capelo Collection. She is currently investigating the theme “Cultural Design – cosmopolitan and vernacular design” as an effective researcher at the CIAUD of the Faculty of Architecture of the University of Lisbon.

Sonia Massari
The University of Pisa, The FORK Organization, Roma Tre University, ISIA Design School.

Dr. Sonia Massari has more than 20 years of experience as an educator,  researcher, consultant, and designer in the fields of human-food interaction design, sustainability education, design thinking and creative methods for innovative agri-food systems. She currently is a Research Fellow at Pisa Agricultural Economics (PAGE) at the University of Pisa; she is the Academic Director at the Future Food Academy and a senior consultant at the Barilla Foundation. Co-founder of the FORK Organization,  an international no-profit organization dedicated to food+design. She teaches at ISIA Design School – graduate course: “Sociology of Changes. Design for sustainable food scenarios”-  and at Roma Tre University – graduate course: “Sustainability Design Thinking”. In addition, she is a faculty member and visiting professor in several European universities (Scuola Politecnica di Design- Master Food Design, ESHTE Escola Superior de Hotelaria e Turismo do Estoril- Master Food Design, RBS Rome Business School, BBS Bologna Business School, Intrecci Formazione, EIIS, Università degli studi di Siena, Università di Macerata, Università di Parma- Food City Design Master, Università di Scienze Gastronomiche Pollenzo, Università di Camerino, ….). She holds a Ph.D. in Food Experience Design from the Engineering Department at the University of Florence and she has authored 50+ publications in scientific journals, reports, books, as well as articles in magazines. The title of her book is: “Trans-disciplinary Case Studies on Design for Food and Sustainability” ( Elsevier). For 12 years, she was the Academic Director of the University of Illinois Urbana-Champaign Food Studies programs in Rome, and she designed and coordinated more than 50 academic programs and 150 educational activities on food and sustainability for prestigious international institutes. She received the International Women Innovation Award “Tecno-visionaria” (2012), the NAFSA TLS Knowledge Community’s Innovative Research in International Education Award (2014), and the Food Studies ASFS Pedagogy Award (2020). She is a board member of the Association for the Study of Food and Society and serves on the editorial board of the International Journal on Food Design.

Susana Silva
MARE–Marine and Environmental Sciences Centre, ESTM, Politécnico de Leiria

Susana Silva  holds a Ph.D. in Food Sciences (University of Reading, UK, 2008) and is an associate professor at the Polytechnic of Leiria and member of MARE-PLeiria. Has been involved and coordinated several projects with food chain stakeholders involvement, which have resulted in several published findings, novel food product prototypes and patented processes and food packaging solutions. Her current main research goal is to actively contribute towards more sustainable food products conservation and packaging solutions, namely by the substitution of plastic polymeric material by edible formulations and by the substitution of synthetic additives by extracts of marine origin.

Suzana Parreira
Fine Arts Faculty, University of Lisbon (FBAUL), Center for Research and Studies in Fine Arts (CIEBA)

Suzana Parreira is an Assistant Professor at FBAUL — Faculdade de Belas-Artes, Universidade de Lisboa where she graduated in Communication Design and, since 2002, has been teaching different courses in Semiotics, Cultural Studies and Communication Design. She holds a MFA in Economic Sociology at ISEG —Lisbon School of Economics and Management. Her PhD work (2015) combines the design and food fields, exploring the design process and the creative processes of high cuisine chefs. As a researcher, currently a member of CIEBA  — Center for Research and Studies in Fine Arts, she has been working in the fields of creativity, design methods, food design and food studies.

Stefania Ruggeri
Research Centre for Food and Nutrition, CREA

Stefania Ruggeri is a researcher and nutritionist at the Research Centre of Food and Nutrition- CREA in Rome, an Italian public Institute. She is Adjunct Professor of “Food Science and Technology” and “Healthy Food Design” at Human Nutrition Science Course  (Post Graduated Degree) at the Faculty of Medicine at University of Rome Tor Vergata and she teaches in  several Masters courses in Italy. She holds a PhD in “Food Biotechnology”  at the Food Science and Technology Department, University of  Molise, Italy, and a Master’s Degree in Science Communication and Journalism at  “Sapienza” University of Rome. With over 30 years of experience as researcher, lecturer, consultant in the field of food quality and design, human nutrition and human health, she ‘s a member of several national and international advisory board and coordinates research projects aimed to redesign Italian production to improve its sustainability and food quality.

Stefano Maffei
Full Professor . Architect . Design Ph.D. 
Design Department + School of Design Politecnico
di Milano

Architect and Ph.D. in Design. Full Professor at the School of Design, Politecnico di Milano, he teaches Advanced Product-Service System and Production Models and Service Design and he’s member of the Executive Board (Delegate to the Third Mission) of the Department of Design and member of Board of the Design Phd School within the same institution where he had recently coordinated the Design Ph.D Summer School ( He’s the Director of Polifactory ( the Fab Lab/Maker Space of Politecnico di Milano, which integrates a coworking (for talents pre-incubation), a product-service-system research lab that explores innovation models connected to micro and distributed production. He’s also the Director of the Service Design Master ( and of next to start Design for Food Master ( and furthermore the Service Innovation Academy (,, Politecnico di Milano. He coordinated the EU-funded project DeEP (Design in European Policies > and the Politecnico Unit within the EU-funded project Design for Europe/EDIP (European Design Innovation Platform > experiences originated the Design Policy Lab ( of which he is the Coordinator that explores the design for policy thematic area: in this area he coordinated the Polimi’s participation to the the EU Policy Lab Project The Future of Government 2030+. A Citizen Centric Perspective on New Government Models ( He recently finished the H2020 Sme Instrument Project Bitride ( Now he’s coordinating the Polimi’s Units in the Creative Europe Project DDMP (Distributed Design Market Platform;, the H2020 Project SISCODE (, the H2020 Project REFLOW ( and the recently won H2020 T-FACTOR (  He coordinated also the recent (ended November 2021) EIT FOOD funded project THE COLLABORATIVE KITCHEN ( within the framework of the New European Bauhaus – Cross-KIC Call Citizen Engagement. The action was developed by the Design Policy Lab, Politecnico di Milano together with Caritas Reggio Emilia, to increase the circularity of the food donation systems through co-design. He also co-develops pilot projects with public bodies and institutions exploring the creation of innovation ecosystems based on openP2P collaboration between designers, makers and makerspaces, and SMEs/Craftsmen ( He works with Sanofi Genzyme since 2017 asScientific Coordinator and Executive Leader of the projectMakeToCare (, a research that aims to map and represent an emerging ecosystem made up of innovative patients, independent researchers, research institutions, startups and new entrepreneurs, makers and laboratories for digital manufacturing that work to develop concrete design solutions, capable of improving the daily life and health of people living in situations of disability. His current research and work interests focus on new production-distribution models and advanced-distributed-micro manufacturing systems and service design-driven innovation. He received the ADI’s (Associazione per il Disegno Industriale) XXII° Compasso D’Oro Prize for Design Research with Design Research Maps (2011). A complete bibliography (composed by scientific + cultural texts, articles, books, essays) could be found @ the ORCID page:

Teresa Malafaia
ULICES – University of Lisbon Centre for English Studies

Teresa de Ataíde Malafaia holds a PhD in English Culture from the Faculty of Letters of the University of Lisbon with a thesis entitled “Paths to Perfection. Study on Political and Social Thought in Matthew Arnold’s Essays.” She did a Masters in English Literature with a dissertation on “Walter Pater: Aesthetic Relativism and the Role of the Critic.” She is an Associate Professor and Researcher at the University of Lisbon Centre for English Studies (ULICES). She has published on Victorian essayists, Pre-Raphaelite artists and museum exhibition strategies. Currently, she is working on a research project entitled “Travelling Memories: Votive Materializations on the Sea and the City.

Valentina Auricchio
Design School of the Politecnico di Milano

Assistant professor of the Design School of the Politecnico di Milano. Specialized in managing strategic design projects and in particular international projects for small and medium industries and Design Thinking processes. After her PhD she has worked as project manager for Poli.Design dealing both with institutions and companies. From 2009 to 2011 she has been director of IED Research Centre managing strategic projects with several companies. From 2012 to 2014 she has been Co-editor of Ottagono, international magazine in Design and Architecture. In 2016 she founded the consulting firm 6ZERO5. In disseminating the design culture, she has participated in conferences and seminars nationally and internationally. She teaches in Politecnico di Milano in the Master Course in Product Service System Design and in the Master Course in Integrated Product Design and she has taught as a visiting professor in other institutions in the field of strategic design and design methods.

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