Events

October 2015

  • Oct 08 2015

    Coworking and Community - A Special Open Day

    Officine ON/OFF

    As part of CantiEreducare festival dedicated to education, organized byLUdE (Libera Università dell’Educare), Officine ON / OFF is hosting a special open day with guided tours of its work space and functions, based on the"virtuous circle" concept. It is an occasion to [...]

  • Oct 03 2015

    Mast Còt in Spilamberto

    Spilamberto

    The first weekend of October, the Traditional Balsamic Vinegar Museum of Spilamberto with the municipality of Spilamberto, the Consorteria and Associazione le Botteghe di Messer [...]

  • Oct 02 2015

    Bologna Design Week - Food Innovation Workshop

    Palazzo Isolani – Corte Isolani

    Food Innovation Program will participate to the first edition of Bologna Design Week with a workshop on “Food Innovation” and the use of Design Thinking, [...]

September 2015

  • Sep 22 2015

    FEEDING FAIR - HACKING MALNUTRITION

    Biodiversity Park – Expo

    WHAT Malnutrition is defined by the United Nation’s Food and Agriculture Organization as “an abnormal physiological condition caused by inadequate, unbalanced or excessive consumption of [...]

  • Sep 13 2015

    THE FEAST WORLDWIDE Faenza - September 2015 Dinner

    CLab Salesiani 2.0 – Faenza

    The Feast Worldwide is a day of global dinner parties in 40+ cities across 6 continents. The goal? To spark collaboration that drives local entrepreneurs and [...]

July 2015

June 2015

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  • The Education Platform

    The Food Innovation Program 2.0

    is a 12-month full time Master’s Program that offers aspiring food innovators and entrepreneurs an invaluable experience in enhancing their professional goals and personal growth. The Program is structured in three distinct phases with final thesis project. First phases is the INSPIRATION Track in Reggio Emilia, Italy that offers an intense and comprehensive academic experience combining classical and innovative educational methodologies, such as foresight training and design thinking. Once complete, students then go through the ASPIRATION Track to expand their entrepreneurial horizons and engage in the cross-pollination of ideas, cultures and culinary traditions through a global tour of Silicon Valley, California, Shanghai and other Asian cities. Finally, the PERSPIRATION track includes laboratory training and prototyping in the Officucina, the unique kitchen maker-space designed specifically for the Food Innovation Program.

  • News

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