Dr. Francesca Zampollo is a Food Design researcher, consultant, teacher, and keen public speaker. Francesca has a PhD in Design Theory applied to Food Design, and she is the founder of the Online School of Food Design©. Francesca has spent the last eight years developing the Food Design Thinking methodology, as a food-specific branch of Design Thinking. She is the founding editor of the International Journal of Food Design, the first and only academic publication for this discipline. She is the founder of the International Food Design Society, and has organised the first, second, and third International Conference on Food Design. Francesca has taught Food Design and Design Theory at London Metropolitan University, Auckland University of Technology, and now at her Online School of Food Design.

Jashan Sippy is a green building architect and founder of Sugar and Space, a creative agency based between Mumbai and San Francisco. His architectural research, Gastronomy & Architecture: Multisensory Experiences formed the basis of his unconventional practice. His work ranges from designing spaces of food and creating food installations including signature 'Al Dente Walls' made of upcycled pasta, conceptualizing and hosting a variety of engaging eating experiences across the globe, and transforming food waste into 3D printed food. Jashan pursued an M.Sc. in International Business in the US, specializing in entrepreneurship. He lectures at universities of design, hospitality, entrepreneurship and anthropology globally. Certified by the European Bartender School and Kiev International Culinary Academy, Jashan has been the food and space correspondent for the Dutch Institute of Food and Design.