Events

May 2015

April 2015

  • Apr 30 2015

    FOOD IS A CONVERSATION #11 - with Jeffrey Lipton

    OFFICUCINA – FOOD INNOVATION PROGRAM – Palazzo dei Musei

    FOOD IS A CONVERSATION  with Jeffrey Lipton Professor at Cornell University Creative Machines Lab; Founder & Chief Technology Officer, SERAPH ROBOTICS Jeffrey Lipton is co-founder and [...]

  • Apr 29 2015

    Book Tasting #2 “Diritto d'autore: dalla legge al piatto alla foto” - REGGIO EMILIA

    OFFICUCINA – FOOD INNOVATION PROGRAM – Palazzo dei Musei

    BOOK TASTING Conversazioni aperte che si terranno presso la Libreria dell’Arco, Reggio Emilia, all’interno dell’Officucina o in altre location della Regione Emilia Romagna. Queste iniziative, che vedranno [...]

  • Apr 23 2015

    FOOD IS A CONVERSATION #10 - with Michael Bourlakis

    OFFICUCINA – FOOD INNOVATION PROGRAM – Palazzo dei Musei

    FOOD IS A CONVERSATION  with Michael Bourlakis Member of the Academic Committee of the Chartered Institute of Logistics and Transport Michael Bourlakis is a logistics and [...]

  • Apr 22 2015

    Book Tasting #1 - "Quelle che il cibo" - REGGIO EMILIA

    OFFICUCINA – FOOD INNOVATION PROGRAM – Palazzo dei Musei

    BOOK TASTING Conversazioni aperte che si terranno presso la Libreria dell’Arco, Reggio Emilia, all’interno dell’Officucina o in altre location della Regione Emilia Romagna. Queste iniziative, che vedranno [...]

  • Apr 18 2015

    THE FEAST WORLDWIDE Reggio Emilia - April Dinner

    OFFICUCINA – FOOD INNOVATION PROGRAM – Palazzo dei Musei

    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 [...]

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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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