(41) Scientific Committee Papers

Mariana Eidler

EFOOD24 Chief and FORK co-founder

Food Designer, Art director and teacher, directs the Food Design Lab and the Study Abroad program at Elisava, School of Design and Engineering in Barcelona, Spain. Co-founded FORK, The Food Design Organization, that provides alliances between Food Design projects and institutions. PhD in Food Design by Lisbon University. Graduated in Design by Elisava, and in Fine Arts by UB. Master’s in Branding at Parsons School of Design, NY. Pedagogical Master at the UPC and master’s Design and Communication at Elisava. Worked in NY with Milton Glaser and, in Barcelona, founded @tactica.barcelona to work in transdisciplinary, social and sustainable design projects centered in food.

Ricardo Bonacho

EFOOD24 co-organizer and FORK co-founder

Ricardo Bonacho has a PhD in Design with a specialty in Food Design from the Lisbon School of Architecture of the University of Lisbon. He is the Coordinator of the Degree Course in Hotel Management and Assistant Professor at the European University of Lisbon. For ten years, he was coordinator and professor of the master’s degrees in Innovation in Culinary Arts and Sciences and Food Design at ESHTE and professor in the areas of Marketing and Communication in several universities. He is co-founder of the nonprofit FORK-Food Design for Opportunities, Research and Knowledge and co-founder of Food Design Lab Lisboa.

Sonia Massari

EFOOD24 co-organizer and FORK co-founder

Sonia Massari, Ph.D., is an expert in Food Experience Design with 20+ years in human-food interaction, sustainability education, and innovative agri-food systems. Researcher at the University of Pisa (Department of Agriculture, Food and Environment), Academic Director of the Future Food Academy, and co-founder of FORK Food Design Organization, she teaches at the ISIA Design School «Sustainable Scenarios» and at various international universities.  Author of «Transdisciplinary Case Studies on Design for Food and Sustainability» (Elsevier, 2021); member of the Editorial Board of the International Journal on Food Design and Vice President of ASFS (Association for the Study of Food and Society).

Suzana Parreira

Suzana Parreira’s research interests are creativity, communication design, food design and food studies.

Sofia Almeida

Sofia holds a PhD in Tourism from the Institute of Geography and Spatial Planning (IGOT) at Universidade de Lisboa, and a degree in Business Communication. Currently, she is Assistant Professor at the Faculty of Social Sciences and Technologies, Universidade Europeia. Professor in Tourism and Hospitality Marketing; Digital Communication and social media; Brand Management; Digital Marketing and Events Management. Currently is also Coordinator of Digital Marketing Master and also Director of Tourism and Hospitality area. Sofia is author of several international research articles, book chapters, participation in dictionaries and encyclopedias in the tourism and hospitality management sector. She is also speaker and event organizer in the tourism area. Likewise, she is training, consultant, and part of numerous international projects in the tourism sector. Sofia is a research member of the Centre for Geographical Studies, CEG/IGOT, Universidade de Lisboa.

Steven M. Finn

Steven M. Finn is Affiliated Faculty at the University of Pennsylvania and Boston University where he teaches graduate courses on innovation for sustainability and food systems change.

Maria José Pires

Maria José Pires teaches at Estoril Higher Institute for Tourism and Hotel Studies (ESHTE), where she co-coordinates the MSc degree in Innovation and Culinary Arts and Sciences and the MA in Food Design, and Coordinates the scientific area of Arts, Humanities and Foreign Languages. She 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. She has collaborated with multidisciplinary projects: Gastronomic and Literary Tourism and Receiving | Perceiving English Literature in the Digital Age and her research interests are Literature, Culture and Food Studies.

Ferran Altarriba Bertran

Ferran Altarriba Bertran is an interaction designer and researcher. He is an associate professor at Escola Universitària ERAM (Universitat de Girona, Catalonia) and a researcher at the Gamification Group (Tampere University, Finland). His research investigates how to design technologies and experiences that enrich the socio-emotional texture of people’s day-to-day, enhancing people’s ordinary practices in ways that are both joyful and caring.

Rita Assoreira Amendra

Faculdade de Arquitetura da Universidade de Lisboa

Rita Almendra is a Designer and a Full Professor at the Department of Design, Faculty of Architecture, Lisbon University. She was a member of the Scientific Council at FA.Lisbon University on the past 8 years. She is the Coordinator of the Design doctoral program at the same faculty . She has lectured at the Design Master Programs the courses of Design Theory, Design Critics and Design Management until 2007 and from that moment on Design processes management, Sustainable Design and Design research. She also teaches courses of Design Studio and Design services as well as Research Methodologies and Thesis Project Seminar. She finished her PhD hosted by the same University (supervised by Henri Christiaans – TU Delft; Fernando Moreira da Silva – FA, Lisbon University and José Pinto Duarte – MIT / FA, Lisbon University). The Thesis title was “Decision making in the Conceptual Phase of Design Process: a descriptive study contributing for the strategic adequacy and overall quality of design outcomes”. The research was funded by FCT (Foundation of Science and Technology). Her research focus was the one of Design processes (supported in the design cognition) and the strategic role of Design in Business. Rita Almendra has a Master on Design Management (supervised by Charles Waldman, INSEAD) and an MBA with marketing specialization from FCEE- Portuguese Catholic University.

Rick (H.N.J.) Schifferstein

Faculty of Industrial Design Engineering of Delft University of Technology

Rick (H.N.J.) Schifferstein is Associate Professor at the Faculty of Industrial Design Engineering of Delft University of Technology. His topics of interest include (multi)sensory perception, food design, and experience-driven innovation. He contributed to 100+ papers in international scientific journals, including Acta Psychologica, Food Quality and Preference, Chemical Senses, Materials & Design, and International Journal of Design. He is principal editor of the International Journal of Food Design, and co-editor of the books Food, People and Society (2001), Product Experience (2008), From Floating Wheelchairs to Mobile Car Parks (2011), and Advanced Design Methods for Successful Innovation (2013). He is founder and director of the Food & Eating Design Lab https://delftdesignlabs.org/food-design/ in which staff members and design students work together to improve people’s interactions with their daily foods.

Fernando José Carneiro Moreira da Silva

Full Professor Emeritus. Habilitation in Design. PhD in Built Environment and PhD in Architecture – Visual Communication. MPhil in Color. Post-Doctorate in Inclusive Design and Visual Communication Design. Integrated researcher at CIAUD, being its President between 2009 and 2020. Supervisor of 150 Master’s, 85 PhD and 25 Post-Doc. Member of evaluation panels for ALBAN, PROTEC, CNPq and ANVUR. FCT coordinator (PhD and Post-Doc grants) (2007-2020). Three books, several book chapters, articles, papers and communications (Design, Color, Inclusivity and Research Methodologies). Member of several journal, books and international conferences scientific committees. Editor or coeditor of 5 books.

Francesca Zampollo

Dr. Francesca Zampollo is a Design Theory and Food Design researcher, consultant, teacher, and keen public speaker. Francesca is the founder of the OSFD Online School of Food Design© (onlineschooloffooddesign.org), and the co-founder of the International Center for Food Design (i-fooddesign.com). She is the author of the Food Design Thinking methodology which she brings to companies, schools, and professionals. She is the founding editor of the International Journal of Food Design, the first and only academic journal on Food Design, the founder of the International Food Design Society, and she organised the first, second, and third International Conferences on Food Design. Francesca earned a PhD in Design Theory applied to Food Design in 2014, she taught Food Design and Design Theory at London Metropolitan University and Auckland University of Technology as a full time lecturer and researcher, and now teaches in various universities as a visiting lecturer. Francesca runs and teaches at the Online School of Food Design where she works to promote the Food Design discipline through online and in person courses, workshops, events, etc.

Arlindo Madeira

Arlindo Madeira holds a Postdoc in Tourism Management from IP Leiria, and a PhD in Tourism Management from the ISCTE-IUL-University Institute of Lisbon/Europeia University., Currently he is adjunct professor at IPLUSO and assistant professor at the Europeia University., assistant invited professor at ISCTE-IUL and coordinates the Pos graduate program in Wine and Enotourism at Lusófona University.

Stefano Maffei

Architect and PhD in Design. Full Professor at the School of Design, Politecnico di Milano, he teaches Advanced Product-Service System and Service Design. Rector’s Delegate for Social Innovation. He’s the Director of Polifactory the Fab Lab/Maker Space of Politecnico di Milano. He directs also the Service Design and the Design For Food Specializing Masters, POLI.design, Politecnico di Milano. He received the ADI’s (Associazione per il Disegno Industriale) XXII° Compasso D’Oro Prize for Design Research with Design Research Maps (2011).

Paolo Sustersic

Architect (IUAV, Italy), PhD (University of Southampton, UK), researches in areas of design, Architecture, Social Sciences and their connections with food and food culture. He has been the orgnizer of the dialogues «Re-pensando la comida: descomiendo Barcelona», Barcelona, 2018.

Ana Sofia Duque

Ana Sofia Duque has a PhD in Tourism, Leisure and Culture from University of Coimbra (Portugal). She is currently Assistant Professor and Coordinator of the Degree in Tourism, at the European University. She is also a Guest Adjunct Professor in the School of Technology and Management, in Polytechnic Institute of Viseu. Her PhD thesis was about tourist satisfaction in historical centers and with this work she won a prize delivered by TCP – Turismo Centro de Portugal. She is a researcher in CEGOT – Centre of Studies in Geography and Spatial Planning and in CiTUR – Center for Tourism Research, Development and Innovation.

Aracha Krasae-in

Aracha Krasae-in is a lecturer at the Integrated Product Design Innovation (IPDI) program at Kasetsart University in Bangkok, Thailand. He has a PhD in Technopreneurship and Innovation from Chulalongkorn University, where he also studied industrial design. He has worked as a designer and marketer for various companies, such as Siam Cement Group, Mahaphant Fibre Cement, and Loxley. His research interests include design for tourism, food design, and innovation management, and has published several papers in national and international conferences and journals.

Francesco Bombardi

Francesco Bombardi is an architect (Politecnico di Milano, 1997) who has studied at ETSAB Barcelona and Domus Academy Milano and teaches Industrial Design at the University of Modena and Reggio Emilia, where he is on the Engineering Faculty. He is the founder of Fab Lab Reggio Emilia (2012) powered by REI, the ideator and director of «Officucina» for the Food Innovation Program (2015), architect and designer of the Design Thinking Area for Barilla (2015) ADI INDEX 2016, and the curator of the «Kitchen Tools» area for the New Craft exhibit in the XXI Triennale di Milano (2016). With his project LABolla , food lab for kids designed for Fondazione Reggio Children and Enel Cuore Onlus, he has been awarded by FRAME as «best learning space of the year 2018» and shortlisted for German Design Award 2019. After the experience “Food Shuttle” designed for Cirfood and the restaurant-bar designed for Base Ex Ansaldo (Milan), he was invited to present the new lab for STEAM “iVulcani” at EXPO Dubai 2020 with Coopselios/Learning by Languages. He is actually in the research for applications of digital fabrication models into learning environments and Food Design for Space Economy. He is co-director of the Master Design for Food Polidesign – Politecnico di Milano

Franco Fassio

Franco Fassio, PhD in Design Culture (Polytechnic of Turin), is a Systemic Food Designer, Associate Professor at the University of Gastronomic Science of Pollenzo, Delegate for University Sustainability Policies and to Relations with Partner and Companies, Co-director Specializing Master in Design For Food, Executive Director UNISG’s Sustainability and circular economy laboratory, Scientific Director of the Systemic Event Design project for Slow Food. UNISG Principal Investigator for the 3 EU research: H2020 “Fusilli – Fostering the Urban food System Transformation through Innovative Living Labs Implementation”, H2020 “School Food For Change” and Life Program “Life Foster – Training, education and communication to reduce food waste in the food service industry», he is author of several scientific studies including the book “Circular Economy for Food. Matter, energy and knowledge, in a circle”. He was awarded with many international acknowledgements, like the Milan Pact Award 2018, the EWWR Award 2017, Green Inspiration Award 2012.

Valentina Rognoli

Associate Professor at the Design Department of Politecnico di Milano, she is a pioneer in the field of Materials Design, boasting nearly two decades of experience. Her PhD research, which explored the expressive-sensory dimensions of materials in design, was groundbreaking. Her focus areas include innovative topics such as Living and Biofabricated Materials, DIY Materials, Materials from Waste, Materials Education, and Materials Designer. As a co-founder of the Materials Experience Lab and leader of the Materials for Transition group, she is globally recognized for her foundational work and contributions to the field.

Francesca Galli

My research focuses on food systems, food and nutrition security, the sustainability performance of value chains, agrobiodiversity, rural-urban linkages, food policy and governance arrangements.

Pedro Reissig

PhD in Design, co-founder of Latam FD Network (www.lafooddesign.org) creator of FDxEducation (www.fdxe.org) and Food Design Matters agency in Buenos Aires (www.demorfa.com)

Catarina Prista

LEAF/ISA-ULisboa

Catarina Prista is an Auxiliar Professor at ISA/ULisboa, where she teaches Functional Microbiology and Fermented Foods.

Ivan Bursztyn

Department of Gastronomy at Federal University of Rio de Janeiro

Designer with a master’s and doctorate in production engineering. Editor in chief of the Journal Revista Mangút: Coneções Gastronômicas.

Cláudia Viegas

Escola Superior de Tecnologia da Saúde de Lisboa, Instituto Politécnico de Lisboa

Cláudia Viegas is a nutritionist, and senior lecturer at Lisbon ESTeSL, IPL, teaching the Dietetics and Nutrition. She has experience in Food Service, auditing catering units, training in hygiene and food safety, and management of the Quality Assurance System. Other skills and experience include teaching at Estoril Higher Institute for Tourism and Hotel Studies where she developed transdisciplinary projects integrating Nutrition and Cooking Skills. Her main research interests are related to Public Health concerning Food, Nutrition and Lifestyles, specifically, the strategies that allow people to engage in good and tasty real food, to promote planetary nutrition, health and sustainability.

Ivana Cavoski

Meditteranean Agronomic Institute of Bari CIHEAM Bari

Organic food, design thinking, innovative food, sustainability, health.

Mariana Sanchez Salvador

DINÂMIA'CET-Iscte

Mariana Sanchez Salvador is an architect and foodscape researcher, exploring how the spaces we inhabit are transformed by food. Her book ‘Arquitectura e Comensalidade’ explores the interconnection between domestic architecture and food activities (Architect Quelhas dos Santos Prize), while her PhD in Urban Studies (ISCTE-IUL + NOVA.FCSH) describes the historical evolution of the Foodscape of Lisbon, by mapping production spaces, ancient food routes, markets and food shops. Author of several publications, Mariana has been invited to international conferences, open classes and public events, and interviewed for newspapers, radio stations and podcasts. She has also contributed to artistic publications, exhibitions and Architecture and Design biennales.

Ricardo Yudi Akiyoshi

UFCSPA

Ph.D. in Design, professor of Gastronomy at UFCSPA, food designer at S3FoodLab, and co-owner of Bar Justo in Porto Alegre. Works with the creation of food design concepts, creative methodologies, market analysis, and super trends.

Cristina Taverner

Elisava

Elisava’s Academic Director holds a Bachelor of Arts and Design from the University of Southampton (UK), specializing in engineering with a Master’s in Design and Product Development from ETSEIB-UPC in Barcelona. She completed the Executive Development Program at IESE Business School and specialized in research with two postgraduate degrees. She developed her doctoral thesis at the University of Lisbon’s Faculty of Architecture, earning a Ph.D. in Design (with honors) in January 2023. Fluent in Catalan, Spanish, and English, she is also the President of her IESE Business School promotion in Barcelona.

Silvana Juri

SARAS Institute (Uruguay) / Stockholm Resilience Centre (Sweden)

Silvana is a postdoctoral researcher at the South American Institute for Resilience and Sustainability Studies (Uruguay) and the Stockholm Resilience Center (Sweden) working on food system transformations through a gastronomy lens. She holds a PhD in Transition Design (Carnegie Mellon University; USA) and an MA in Sustainable Design (University of Brighton; UK). Silvana’s research focuses on transdisciplinarity, sustainability transformations, co-creation, futures thinking, resilience and food systems. She is a member of the Latin American Network of Food Design and the editorial board of its journal.

Fabio Parasecoli

New York University

Fabio Parasecoli is Professor of Food Studies at New York University, Steinhardt and a fellow at the Institute of Philosophy and Sociology of the Polish Academy of Sciences. His research explores the cultural politics of food, particularly in media, design, and heritage.

Eleonora Fiore

University of Parma

Graduated in Ecodesign and holding a PhD in Management, Production, and Design from the Politecnico di Torino, she is a professor and researcher in Design at the Department of Engineering and Architecture of the University of Parma (UNIPR). Her research focuses on the food system, from sustainable supply chain management to packaging, enhancing food design and reducing food waste. She is author of numerous scientific articles and part of CIPAK (Interdepartmental Center for Packaging), SID (Italian Design Society), and SDA (Systemic Design Association). Throughout her career, she has conducted scientific research and teaching periods at foreign universities in the Netherlands and Belgium.

Patrizia Marti

University of Siena

Associate Prof. of Design, Siena University. Director of Santa Chiara Fab Lab where she manages innovation projects.

Esha Sulakhe

MIT Institute of Design

Esha, a passionate food designer, finds joy in uncovering the connections between food and design through research and multi-sensory experiences. Her dedication is evident as she pursues a Ph.D. in Food Design, merging her love for food with her design sensibilities. Prior to academia, she excelled as a Lead Experience Designer at Infosys, where she crafted holistic experiences blending design and technology. Armed with a Master’s in Design Management from MIT Institute of Design and dual Bachelor’s degrees in Culinary Arts, Esha’s journey from pastry chef to advocate for design sustainability reflects her insatiable curiosity and commitment to creating better patterns in human lives.

Sònia Pineda Hernández

CETT-UB

High Performance and Sport Neuropsychologist, Academic Coordinator of the Bachelor’s Degree in Culinary and Gastronomic Sciences at CETT-UB, Barcelona School of Tourism, Hospitality and Gastronomy, Spain. Author of several international research articles and communications. Degree in Psychology from Universitat Ramon Llull, PhD in Sport Neuropsychology (Neurociences) at INEFC Barcelona, Master in Psychology of Sport and Physical Activity at Universitat Autònoma de Barcelona, Master in Sport Nutrition and Dietary by U.P.E., European Master of Sports Coaching by Euroinnova Business School and Master in Sport Performance: Tecnification and High Level (RETAN) by INEFC at Barcelona. Worked as a professor, for several years, of the Master of Nutrition and Health and the Master of Nutrition in Physical Activity and Sports (Universitat Oberta de Barcelona) in the subjects “Empowerment and communication”, “Motivation and emotion”, “Perception and emotion”, “practicum” and in various psychology and nutrition investigations.

Elsa Cristina Carona de Sousa Lamy

University of Evora

Assistant Researcher in MED – University of Evora, Elsa Lamy works in the biological determinants of eating behavior, with a particular focus on food oral perception and saliva biochemistry. She is particularly interested in understanding the basis of food acceptance and choices, particularly in the case of plant-based diets. In the last years she has been involved in projects about sustainable food patterns, including in the European Knowledge Hub on Food Nutrition and Security (SYSTEMIC). Is actual co-coordinator of the national hub of high school institutions for the promotion of Mediterranean Diet. Has experience in PhD, master and BSc students supervision. Associate editor in BMC Nutrition and Journal of Nutrition and Metabolism, E. Lamy is also co-author of 3 books, several book chapters and scientific articles in international indexed peer-reviewed journals.

Maria Manuela Mendes Guerra

Escola Superior de Hotelaria e Turismo do Estoril / CiTUR

Professor at ESHTE; Member of CITUR (Center for Research, Development and Innovation in Tourism). Research activities in Food Science & Technology. Main interests in Food Innovation, Quality & Food Safety, including gastronomy.

Paula Trigueiros

Lab2PT e EAAD - Universidade do Minho

Inclusive design lecturer and researcher, focused on UX, interaction design and social innovation.

Sonja Stummerer

honey and bunny

master of architecture 2002; phd in food design 2016; researcher and designer, focus in food, sustainability and design/art, arts and science

Maria Gemma Sanchez

Universidad Austral, Argentina

Academic researcher(Argentina, Mexico, Italy, Chile) also Strategic Design Consultant for companies and governments

Helena Martin

Barcelona School of Tourism, Hospitality and Gastronomy (CETT-UB)

PhD in Chemistry from the University of Barcelona. Passionate about upcycling food waste and by-products into tasty products and enhancing patient well-being through gastronomy.