7 Strategies from Research for Chefs and Food Designers

Ready to use strategies - straight from research - for food businesses

Have an idea, but you're unsure of whether it's going to work?

Starting a food business, but you're looking for a few tips to make it stand out?

You're in the right place!


 

In this course you will find:

3 strategies from FOOD research

+ 3 strategies from DESIGN research

+ 1 BONUS on "food experience design"

In this course I'm giving you 7 strategies that you can apply immediately to your business, whatever it is: restaurants, cafes, food trucks, food events, dinner parties, bakeries, pubs, etc. And of course these also apply if you work with food products for mass production.

What you will find here are ready-to-use propositions that I have taken directly from academic articles. I have chosen 7 articles, and presented their content to you, in a format that is immediately applicable to food businesses.

These strategies are not made up! On the contrary, they come from relevant peer-reviewed academic articles published in established academic journals. I took these articles and presented their content to you in an easy and approachable way, so you can immediately use these strategies.

 










 



Get started now!



Your Instructor


Dr. Francesca Zampollo
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.

II have been immersed in the world of Food Design for 16 years. I approach Food Design from a Design background, and specifically from Design Theory. I love Food Design because food intrigues me: it’s the most intimate material designers can design with, because it’s the only material that triggers all 5 senses, and because it enters people body and becomes part of people’s body, therefore requiring what is possibly the most intimate act of trust from consumers. Furthermore, food disappears. Food doesn’t last. This to me means that designers are not really designing food, but they are designing for memories. As a human being, I’m fascinated by human potential. Therefore, as a designer I started designing for designers.

Within Design Theory, I became very passionate about the creative process, and how people can express their potential through creativity, and the difference they can make in the world. The combination of these interests poured out of my own creative journey in the form of a creative process for food designers. I have in fact developed the Food Design Thinking methodology, which is now a whole process with 52 methods. This is a Design Thinking process (a creative process) that is food-specific. In other words, it is specific for people designing anything around food and eating: food products, food events, food services, food systems, etc.

As a consultant, I thrive when my clients discover that creativity is always within reach, and that, yes, there’s tools like food Design Thinking that can help but their own unique “soulprints” and fingerprints are the best ingredient to any creative outcome. I bring Food Design Thinking to companies facilitating workshops or full processes, and also training Food Design Thinking facilitators and making companies self-sufficient when it comes to creativity.

I have a PhD in Design Theory applied to Food Design, an MA by Project in Food Design, a BA in Industrial Design, and a Postgraduate Certificate in Learning and Teaching in Higher Education. I'm really in love with this discipline! That's why I am fully committed to help you in your career, and I want you to become an amazing Food Designer.

I am the Founding Editor of the International Journal of Food Design, the first and only academic, peer-reviewed journal on Food Design, published by Intellect. In 2009 I founded the International Food Design Society, and since then organised the First International Symposium on Food Experience Design (London, November 2010), which was the first academic conference on Food Design, the International Conference on Designing Food and Designing for Food (London, June 2012), the 2nd International Conference on Food Design (NYC, November 2015), and the 3rd International Conference on Food Design (February 2017). I taught Food Design and Design Thinking at London Metropolitan University and Auckland University of Technology as a senior lecturer. You can find my publications here. I am an award-winning Food Designer, a Food Design researcher, consultant and a public speaker often invited to talk about Food Design, Food Design Thinking and my project In Search of Meaningful Food.

In short I'm just someone with a big passion for food, Design and teaching. All these passions led my career and have brought me to found this school.


Frequently Asked Questions


When does the course start and finish?
The course starts now and never ends! It is a completely self-paced online course - you decide when you start and when you finish.
How long do I have access to the course?
How does lifetime access sound? After enrolling, you have unlimited access to this course for as long as you like - across any and all devices you own.
What if I am unhappy with the course?
We would never want you to be unhappy! If you are unsatisfied with your purchase, contact us in the first 30 days and we will give you a full refund.

*A modified version of the content of this course was used for an exclusive live masterclass on May 24th 2017.