DR. FRANCESCA

ZAMPOLLO

Hi there!

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

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.

ambiente 2020 francesca zampollo

The "Thinking" within Food Design. Ambiente 2020. Frankfurt, Germany.

francesca zampollo. Awe, Sustainability, and Food Design Thinking

Awe, Sustainability, and Food Design Thinking Event: AIHR 2019. Stenden Hotel Management School. The Netherlands

BarnRaise_171009_168_DxO

What can Food Design do? Barnraise 2017. IIT Institute of Design, Chicago, USA.

francesca zampollo food design thinking

Food Design, Design Beyond Food Sustainable Brands Rio 2016. Rio De Janeiro, Brazil.

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Food Design, more than Food, more than Design Food & Technology Summit 2016. Guadalajara, Mexico.

keynote talks

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

 

Food Design and Food Design Thinking consultant

Date: 2012 - at present

Main Clients:

• 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

 

workshops

Workshop Topic: Food Design Thinking

Organised for: Madrid Design Week 2020

Date: February 13, 2020

 

Workshop Topic: Food Design Thinking

Organised for: A Scuola Di Gusto (Bologna, Italy) Coordinator: Pina Siotto

Date: January 8, 2020

 

Workshop Topic: Food Design Thinking, Idea Generation

Organised for: Sustainable Brands Rio 2016 (Rio De Janeiro, Brazil)

Event Date and Location: June 21-22, 2016.

 

Workshop Topic: Food Design Innovation

Organised 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.

 

  • 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.

 

  • 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: 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 

 
IMG_9164_edited

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: What is Food Design? The complete overview of all Food Design sub-disciplines and how they merge

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 other writing

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

all books covers.jpg

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 

 

they write about me

 

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.