FOOD DESIGN THINKING
DR. FRANCESCA
ZAMPOLLO
I’m a future-optimist stargazer working for this
Earth’s evolution through unity.
I’m the Founder and Chair of Inspiration at the
Online School of Food Design.
And I love Pizza.
what can i do for you?
that's a sheep kissing me!
long story . . .
all the things we can do togerher:
TALKS
I give talks on Food Design and Food Design Thinking, and I love it! Public speaking is one of my favorite things. I love sharing what I have discovered so far, and I always put lots of passion into it. Scroll below for a list of the talks I've given so far.
TEACHING and WORKSHOPS
Besides finding my courses in the Online School of Food Design, which I founded in 2016, I also give workshops and short courses to companies and universities. Get in touch and let's discuss :)
CONSULTANCY
I help you out with guidance and insights in your creative journey. See more details below.
consultancy
Food Design Thinking facilitation and training
WE DISCUSS YOUR GOALS
When you first get in touch we have a chat and discuss your specific needs, which will depend on what type of business you have and what you'd like to achieve by employing Food Design Thinking.
I CREATE YOUR PERSONALISED PROCESS
I then create a personalised Food Design Thinking process based on your needs, your timeframe, and your budget
WE IMPLEMENT
I present to you your customised Food Design Thinking process in one of two ways:
1) I talk you through it and teach you all the steps and activities, and give you all the tools you'll need to carry it out in the future.
2) I facilitate a pilot process where you learn the Food Design Thinking process by experiencing the methods themselves, while developing an actual project of your choice.
Universities I've worked with:
Companies I've worked with:
The "Thinking" within Food Design. Ambiente 2020. Frankfurt, Germany. |
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Awe, Sustainability, and Food Design Thinking Event: AIHR 2019. Stenden Hotel Management School. The Netherlands |
What can Food Design do? Barnraise 2017. IIT Institute of Design, Chicago, USA. |
Food Design, Design Beyond Food Sustainable Brands Rio 2016. Rio De Janeiro, Brazil. |
Food Design, more than Food, more than Design Food & Technology Summit 2016. Guadalajara, Mexico. |
keynote talks
Event Name: Food Design Festival 2022
Presentation Title: Spirituality in Food Design-ing
Event Organisers: Singular Foods
Event Date: July 7, 2022
Event Name:
Presentation Title: Design Responsibility
Event Organisers:
Event Date: March 12, 2022
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 Date: January 20, 2022
Event Name:
Presentation title: Why Food Design and How to Design Beyond Food
Event Organisers: Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Event Date: December 16, 2021
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
Event Date: September 30, 2021
Event Name: DINOVA FastTech Congress
Presentation title: Who are Food Designers?
Event Organisers: Fundación Universitaria del Área Andina
Event Date: September 9, 2021
Event Name: Food Design Fest 2021
Seminar title: Designing-Centered Design
Event Date: 26.7.2021
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
Event Date: June 10, 2021
Event Name: Future Food, organised 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 Date: 27.03.2021
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 Date: 10.03.2021
Event Name: Webinar for FoodFeatures part of FOOD:FABRIK organised by Goethe-Institut Amman
Presentation title: Food Design for Businesses
Event Date: 02.12.2020
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
Event Name: Food Design Fest 2020, Madrid, Spain
Presentation title: Food Design Thinking
Event Date: 28.10.2020
Event Name: Webinar for Universidad Panamericana, School of Gastronomic Business Management, Mexico
Presentation title: Food, Cycles, Systems, and Food Design Thinking
Event Date: 16.10.2020
Event Name: Food System Design and Experience Innovation - Webinar organised by Jiangnan University, Wuxi, China
Presentation title: Food Design beyond food
Event Date: 15.8.2020
Event Name: Webinar organised by Politecnico di Torino
Presentation title: Designing Beyond the Plate
Event Date: 20.7.2020
Event Name: Madrid Design Week 2020
Presentation Title: The Path Between Design and Meaningful Food
Event Date and Location: February 15, 2020. Madrid, Spain
Event Name: Ambiente 2020
Presentation Title: The Search for Meaning in the Pursuit of Good Food Design
Event Date and Location: February 11, 2020
Event Name: Ambiente 2020
Presentation Title: The “Thinking” Within Food Design
Event Date and Location: February 10, 2020
Event Name: AIHR 2019
Presentation Title: Awe, Sustainability, and Food Design Thinking
Event Date and Location: March 25-27, 2019. Stenden Hotel Management School
Event Name: Barnraise 2017
Presentation Title: What can Food Design do?
Event Date and Location: October 8-11, 2017. IIT Institute of Design, Chicago, USA
Event Name: Sustainable Brands Rio 2016
Presentation Title: Food Design, design beyond food
Event Date and Location: June 21-22, 2016. Rio De Janeiro, Brazil
Event Name: Food & Technology Summit, Guadalajara 2016
Presentation Title: Food Design, more than food, more than design
Event Date and Location: June 1-2, 2016. Guadalajara, Mexico
Event Name: CHME16
Presentation Title: Food Design: Moving beyond food
Event Date and Location: May 3-5-, 2016. Belfast, Northern Ireland
Event Name: In Search of Meaningful Food Exhibition
Presentation Title: In Search of Meaningful Food (Interactive Talk)
Event Date and Location: November 29, 2014. Art gallery OltreDimore, Bologna, Italy
Event Name: In Search of Meaningful Food Exhibition
Presentation Title: Food Design. An introduction to this discipline and its sub-categorie (Interactive Talk)
Event Date and Location: November 15, 2014. Art gallery OltreDimore, Bologna, Italy
Event Name: Secundo Enquentro RED Latinoamericana De Food Design
Presentation Title: Food Design Thinking
Event Date and Location: October 22-24, 2014. Industrial Taylor, Bogota’, Colombia
Event Name: Lideres Academicos Project. Evening Talk
Presentation Title: I can Innovate. But How?
Event Date and Location: March 7, 2014. Tecnologico de Monterrey, Campus Queretaro, Queretaro, Mexico
Event Name: Food Design. Conferencia by Francesca Zampollo
Presentation Title: Food Design
Event Date and Location: October 24, 2013. Universidad De La Republica. Montevideo, Uruguay
Event Name: Food & Technology Summit
Presentation Title: I food Design. Do you?
Event Date and Location: October 21-22, 2013. Buenos Aires, Argentina
Event Name: Food & Technology Summit
Presentation Title: I food Design. Do you?
Event Date and Location: September 25-26, 2013. Mexico City, Mexico
Event Name: Creative Mikser 8, Warsaw Design Week, organised by the British Council Presentation Title: Exploring Food Design
Event Date and Location: September 13, 2013. Warsaw, Poland
Event Name: Grandma’s Design. Launch Event for Food Design Competition Grandma’s Design Presentation Title: What is Food Design?
Event Date and Location: November 20, 2012. Brussels, Belgium
Event Name: Hoy Es Diseño
Presentation Title: Design Conference organized by ICESI University On Food Design Event Date and Location: November 1 – 2, 2012. Cali, Colombia
Event Name: CoCreation Camp #1 – Pechakucha
Presentation Title: Designing Food and Designing For Food
Event Date and Location: November 20 – 21, 2011. Brussels, Belgium
career history
Full time Food Design consultant, online teacher, speaker, writer, content creator for YouTube. Developer of the complete Food Design Thinking methodology.
Founder of Online School of Food Design
Date: November 2015 – at present
Teacher and Facilitator for Food Design Program FABRAKAT, Amman, Jordan
Date: November 26, 2021 - December 21, 2021
Organisers: Namlyeh studio and Goethe Institut Amman
Food Design and Food Design Thinking consultant
Date: 2012 - at present
Main Clients:
• Indico Concept (Spain) - Sept-2021 at present
• 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
Lecturer. See below: teaching
Founding Editor of International Journal of Food Design Intellect. August 2014 ' at present.
Co-Chair and Chair of Reviewing Committee of the Second International Conference on Food Design. November 5-7, 2015. The New School, New York, USA.
Guest Editor of Special Issue on Food Design . This special issue was the first academic publication on Food Design
Journal: Hospitality & Society, Vol 3: Issue 3, pages 181-187 (2013) Date: 2012 - 2013
Chair and Organizer of the International Conference on Designing Food and Designing for Food. This was the first ever international academic conference on Food Design
Date: June 28-29, 2012.
Location: London Metropolitan University, London, UK
Chair and Organizer of the 1st International Symposium on Food Experience Design. November 9, 2010. London Metropolitan University, London, UK.
Co-Curator of the 6th Food Design® Competition. 2009 - 2010
Co-Curator of the London Exhibition for the 6th Food Design® Competition. November 9 - 26, 2010. London Metropolitan University, Parker Gallery, 41 Commercial Road
Founder of International Food Design Society. 2009
Founding member of Red Latinoamericana de Food Design (redLaFD) October 2013
Visiting Scholar at Food & Brand Lab, Cornell University. April 1, 2009 – September 30, 2009 . Food & Brand Lab, Cornell University. 109-110 Warren Hall, Ithaca, NY 14853
Judging
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
Date: March 2011
workshops
Workshop Topic: Food Design Thinking and the Sustainability Pyramid
Organised for: Centro Sociale 2 Agosto, Bologna, Italy
Date: March 26, 2022
Workshop Topic: Food Design Thinking
Organized for: Madrid Design Week 2020
Date: February 13, 2020
Workshop Topic: Food Design Thinking
Organized for: A Scuola Di Gusto (Bologna, Italy) Coordinator: Pina Siotto
Date: January 8, 2020
Workshop Topic: Food Design Thinking, Idea Generation
Organized for: Sustainable Brands Rio 2016 (Rio De Janeiro, Brazil)
Event Date and Location: June 21-22, 2016.
Workshop Topic: Food Design Innovation
Organized for: Tecnologico de Monterrey (Queretaro, Mexico)
Date: March 7, 2014
online workshops
and teaching
During online Workshop participants use a virtual room where FDT tools are uploaded in a virtual format and participants are able to interact with the tools and with each other simultaneously.
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Food Design Thinking for gastronomy students - Zuyd University, Hotel Management School. Five 3-hours workshops where students experienced a selection of FDT methods used to generate ideas for new dishes. May 2020, Octover-November 2020, May-June 2021, Nov-Dec 2021.
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Data collection workshops for Remember Now, first part of the "Designing Life after Covid" by Harvard Design Laboratory. Five workshops for University of Groninger, in collaboration with Stenden Hotel Management School. October 2020.
teaching
Teacher of online courses at Online School of Food Design. 2016 - at present
In this school I write and create the content of all courses.
Position: Trainer and Food Design Thinking facilitator
Training for FABRAKAT program, three-weeks Module 2 of 4. Creation of ad hoc Food Design Thinking process training and facilitation of the process for 13 participants, 4 different projects.
Organised by: Namlyeh and Goethe Institute
Program Leaders: Ata Shaban and Manal Bushmais
Date: Nov 28-Dec 21 2021
Position: Guest Lecturer
5 workshops 2 hours each, where students where 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.
Date: Nov-Dec 2021
Position: Guest Lecturer
5 workshops 3 hours each, where students where 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.
Date: May-June 2021
Position: Guest Lecturer
10 workshops 1 hour and 30 min each, 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.
Date: October-December 2020
Position: Guest Lecturer
3 workshops 3 hours each, 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.
Date: May 2021
Position: Senior Lecturer
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
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)
Position: Guest Lecturer
• Zuyd University, Hotel Management School - A series of ten 1.5 hours workshops on Food Design Thinking where students experienced the process to design new dishes. May-June 2021 | October-December 2020 | May-June 2020
• Aberystwyth University - January 2020 - 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. Coordinator: William Stiles
• University of Brighton (Brighton, UK) - November 28, 2013 - Lecture on Qualitative Data Analysis • Universidad De La Republica (Montevideo, Uruguay) - October 25, 2013 - Workshop on Food Design to students, staff and external professionals
• London Metropolitan University (London, UK) - March 8, 2012 - Lecture on Research process in Design for MA Design students
• London Metropolitan University - (London, UK) - November 15, 2011 - Lecture Design thinking for Food Design for MA Design students
• London Metropolitan University - (London, UK) - February to March 2011 - Teaching Assistant delivering group lessons and support on academic writing and project development for MA Design students
• London Metropolitan University - (London, UK) - Spring Semester 2010 - Teaching Assistant
In Search of Meaningful Food. POPCAANZ, 2015. Auckland, New Zealand |
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The Taste of Meaningful Food. Performance at Auckland White Night 2021. Auckland, New Zealand |
exhibitions
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
ACADEMIC CONFERENCE PRESENTATIONS
Conference Name: POPCAANZ 2015
Presentation Title: Discovering Meaningful Food
Date and Location: June 29 – July 2, 2015. Massey University, Wellington, New Zealand.
Conference Name: Design for Business. Research Conference
Presentation Title: Food Design for Business
Date and Location: May 11-13, 2015. ACMI & NGV International Melbourne, Australia.
Conference Name: New Zealand and Australia Sensory Symposium 2015
Presentation Title: On Food Design and Food Design Thinking
Date and Location: February 16-18, 2015. Wiheke, Auckland, New Zealand.
Conference Name: Understanding and Fostering Creativity in the Kitchen
Presentation Title: Idea Generation for the Food Design Process
Date and Location: July 7-8, 2014. University of Surrey, UK.
Conference Name: International Food Design Experience, Conference and Studio
Presentation Title: Thoughts for Food: a Food Design Tool for Idea Generation
Date and Location: July 2-4, 2014. Otago Polytechnic. Dunedin, New Zealand
Conference Name: Activating Students Engagement. Learning and Teaching Conference 2013
Presentation Title: The “WOW” Factor. Engaging and authentic assessments
Date and Location: July 9, 2013. London Metropolitan University, UK
Conference Name: Design Research Society 2012
Presentation Title: Designing New Meanings. A Design Method for Eating Design.
Date and Location: July 2-5, 2012. Chulalongkorn University, Bangkok, Thailand
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
Conference Name: Design Principles and Practices
Presentation Title: Food Design, focus and context of a new discipline
Date and Location: February 2 - 4, 2011. La Sapienza University, Rome, Italy.
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
Date and Location: June 2 - 6, 2010. Indiana University, Bloomington, IN.
Conference Name: BSA Food Study Group Conference
Presentation Title: Food Experience Design
Date and Location: June 29, 2010. British Library, London, UK
ACADEMIC writing
Title: Food Design Thinking: a branch of Design Thinking specific to Food Design
Author: Francesca Zampollo, Mattew Peacock
Journal: The Journal of Creative Behaviour, Vol 50, Issue 3, 2016, p.203-210
Title: The Circular Food Economy Model
Author: Francesca Zampollo
Title: A Controversial Food Design Formula: Minimalism + Veganism = Sustainable Food Design
Author: Francesca Zampollo
Title:
Author: Francesca Zampollo
Title: Editorial: Welcome to Food Design
Author: Francesca Zampollo
Journal: International Journal of Food Design, Vol 1, Issue 1, 2015, p.3-9
Title: The Wonderful World of Food Design: a Conversation with Marije Vogelzang
Author: Francesca Zampollo
Journal: International Journal of Food Design, Vol 1, Issue 1, 2015, p.65-71
Title: TED: a Design Method for Meaningful Eating Design
Author: Francesca Zampollo
Title: Design-Driven Innovation VS User Centred Design. Not Really
Author: Francesca Zampollo
Title: Editorial: Food and Design: Space, Place and Experience
Author: Francesca Zampollo
Journal: Hospitality and Society. Vol 3: Issue 3, pages 181-187 (2013)
Title: Designing New Meanings. A Design Method for Eating Design
Author: Francesca Zampollo
Journal: Design Research Society 2012. July 2-5, 2012, Bangkok, Thailand
Title: Biting Versus Chewing: Eating Style and Social Aggression in children
Authors: Brian Wansink, Francesca Zampollo, Guido Camps, Mitsuru Shimizu
Journal: Eating Behaviours, Vol 15: Issue 2, pages 311-313 (2014)
Title: Looks Good Enough to Eat: How Food Plating Preferences Differ Across Cultures and Continents
Authors: Francesca Zampollo, Brian Wansink, Kevin M. Kniffin, Mitsuru Shimizu, and Aki Omori
Journal: Cross Cultural Research. Vol 46; Issue 1, pages 31-49 (February 2012)
Title: Food Plating Preferences of Children: the Importance of Presentation on Desire for Diversity
Authors: Francesca Zampollo, Brian Wansink, Kevin M. Kniffin, Mitsuru Shimizu
Journal: Acta Pediatrica. Vol 101, Issue 1, pages 61-66 (January 2012)
Title: Toward a sub-categorization of the food design aspects a Food Design wheel
Author: Francesca Zampollo
Title: Food experiences. The Food Design's response to our society changing needs
Author: Francesca Zampollo
Journal: Abstract published on Appetite. Vol 56; Issue 2, pp. 548-549 (2011)
Title: Biting Versus Chewing: Eating Style and Social Aggression in Children.
Authors: Francesca Zampollo, Brian Wansink, Guido Camps, Mitsuru Shimizu. Title:
Abstract published on The FASEB Journal. Vol 24; 94.4 (2012)
books
Book Title: Food Design Thinking DIY.
Author: Francesca Zampollo
Publisher: Self published on Amazon - Year: 2021
Book Title: Let’s Food Design: 7 Steps to become a Food Designer
Author: Francesca Zampollo
Publisher: Self published on Amazon - Year: 2016
Book Title: Think like a Food Designer: 60 activities to develop your Food Design Thinking mindset
Author: Francesca Zampollo
Publisher: Self published on Amazon - Year: 2017
Book Title: IdeaHive: a Food Design Thinking method for idea generation
Author: Francesca Zampollo
Publisher: Self published on Amazon - Year: 2017
Book Title: IdeaMarket: a Food Design Thinking method for idea generation
Author: Francesca Zampollo
Publisher: Self published on Amazon - Year: 2017
Book Title: IdeaShake: a Food Design Thinking method for idea generation
Author: Francesca Zampollo
Publisher: Self published on Amazon - Year: 2017
Book Title: StarChat: a Food Design Thinking method for context exploration
Author: Francesca Zampollo
Publisher: Self published on Amazon - Year: 2017
my books are available on ALL Amazon stores
Chapter Title: Ceramic Food Designs. A conversation with Barbara Schidt and Nathalie Lahdenmäki
Author: Francesca Zampollo
Book Title: Ceramics and its Dimensions: Shaping the Future
Book Editor: Maarit Mäkelä
Publisher: Aalto University Publication Year: 2016
Article Title:
An Edible Taxonom
Author: Francesca Zampollo
Publication Title: Experimenta Food Design Volume: 67/68. Page: 158
Chapter Title: Texture
Author: Francesca Zampollo
Book title: Bellwether, Food Trends 2015
Book’s Editor: Morgaine Gaye
Publisher: MJ Creative, London
Year: 2013
Article Title: Yiyecek tasarımı üzerine (On Food Design)
Magazine: YemekveKültür (Turkish food magazine), Issue 33, pp.67-71
Year: Summer 2013
Chapter Title: Introducing Food Design . Introductory chapter for book showcasing the selected projects of the Food Design competition Grandma’s Design.
Author: Francesca Zampollo
Book Title: Food Inspires Design
Coordinated by: Steven Cleeren and Annelore Smith
Publisher: Stickting Kunstboek
Year: 2013
Pages: pp. 8-13
other writing
they write about me
Food Designers: ¿y eso con qué se come? By Laura Marajofsky
Food Design Thinking with Dr. Francesca Zampollo. By Maia Welbel
By Lorenza Dadduzio
Francesca Zampollo y la última revolución gastronómica, el ‘food design’. By Abraham Rivera
Alla ricerca del significato del cibo con l'esperta Francesca Zampollo. Italia a Tavola
Francesca Zampollo, food designer: ‘O food designer não cria produto, cria memória’. O Globo
education and qualifications
Qualification: PhD
October 2008 - November 2013. London Metropolitan University, London, UK.
Thesis Title: Meaningful Eating: a New Method for Food Design
Qualification: Postgraduate Certificate in Learning and Teaching in Higher Education. With Distinction.
October 2012 – September 2013 . London Metropolitan University, London, UK
Qualification: MA by Project in Food Experience Design
September 2007 – September 2008. London Metropolitan University, London, UK.
Qualification: BA in Industrial Design. Final grade: 103/110
September 2003 - February 2007. Polytechnic of Turin, Turin, Italy.
