Sonia
Massari


Sonia Massari
Academic Director Future Food Academy

Sonia Massari è la direttrice accademica della Future Food Academy. La dott.ssa Sonia Massari ha più di 20 anni di esperienza come educatrice, ricercatrice, consulente e designer nel campo del design dell’interazione uomo-cibo, dell’educazione alla sostenibilità, del design thinking e dei metodi creativi per sistemi agroalimentari innovativi. Attualmente è assegnista di ricerca presso il Dipartimento di Agricoltura, Alimentazione e Ambiente (PAGE) dell’Università di Pisa; consulente senior presso la Fondazione Barilla e co-fondatrice della FORK Food Design Organization, un’organizzazione internazionale no-profit dedicata al food+design. Docente presso la Scuola di Design dell’ISIA – corso di laurea: “Design per scenari sostenibili” – ha insegnato per 5 anni all’Università Roma Tre – corso di laurea “Sustainability Design Thinking” (dal 2017 al 2022). Inoltre, è faculty member e visiting professor in diverse università europee (New School, RBS, BBS, ESTHE, University of Illinois Urbana Champaign; UMASS Amherst, per citarne alcune). Ha conseguito il dottorato di ricerca in Food Experience Design presso il Dipartimento di Ingegneria dell’Università di Firenze ed è autrice di oltre 50 pubblicazioni su riviste scientifiche, rapporti, libri e articoli su riviste. Il titolo del suo ultimo libro è: “Trans-disciplinary Case Studies on Design for Food and Sustainability” (2021, Elsevier). È vicepresidente dell’ASFS (Association for the Study of Food and Society) e fa parte del comitato editoriale dell’International Journal on Food Design.

CORSI

Being able to “connect the dots” to design and innovate food processes, systems, and products. How do we harness creativity and technology to address today’s agribusiness challenges? How can we generate cultural and social innovation through design? This module introduces the Design method applied to the world of food and agriculture, where the designer is increasingly involved in re-designing the value chain of food systems. This module analyzes transdisciplinary and successful case studies on food and design, using the Empathy-Systems Thinking Mindset and toolkit for the Food Sector. The course delves into sustainable food production and waste valorization. Participants will discover strategies to reduce food waste, optimize resource utilization, and promote eco-friendly practices in the food industry. The course emphasizes the value of utilizing food by-products and waste streams to establish a circular economy model.

Food Innovation and Regeneration

This module offers a comprehensive examination on strategies and frameworks that foster innovation within organizations. How to practically apply an ecosystem approach that embraces diversity and prosperity? From Stage and Gate to Systems Thinking. This module introduces how to solve problems, but more importantly, how to identify opportunities and dynamics in an innovation process; learn how to manage it by leveraging user-centered analysis, co-creation techniques, and scientific and lean procedures of food development. The course explores with practical examples in the food industry, the application of design thinking, agile, stage-gate and lean startup as prominent methodologies for innovation.  The course also examines the role of organizational culture in fostering innovation. The course emphasizes the importance of creating an innovation-friendly culture that encourages experimentation, embraces failure as a learning opportunity, and rewards entrepreneurial behavior. Participants will be equipped with practical tools and frameworks to drive innovation within organizations and navigate the challenges of a rapidly changing business environment.

Food Innovation and Regeneration