Events

April 2015

  • Apr 16 2015

    FOOD IS A CONVERSATION #9 - with Thomas Reardon

    OFFICUCINA – FOOD INNOVATION PROGRAM – Palazzo dei Musei

    FOOD IS A CONVERSATION with Thomas Reardon WHY A Reggio Emilia lunedì 9 marzo è partito il Food Innovation Program e nel seguira la sua [...]

March 2015

  • Mar 31 2015

    FOOD IS A CONVERSATION #7 - with Caleb Harper

    OFFICUCINA – FOOD INNOVATION PROGRAM – Palazzo dei Musei

    FOOD IS A CONVERSATION with Caleb Harper Senior Scientist e fondatore del MIT CityFARM Caleb Harper, laurea tra la Washington University di St Louis e [...]

  • Mar 27 2015

    SEEDS AND CHIPS - March 27th 2015 - Milano

    MICO MILANO CONGRESSI

    SEEDS AND CHIPS - 27 MARZO 2015 - MILANO Il primo salone internazionale dedicato all’innovazione digitale nella filiera agroalimentare ed enogastronomica Seeds&Chips è il primo [...]

  • Mar 26 2015

    FOOD IS A CONVERSATION #6 - with Matthew Lange & Daniela Barile

    OFFICUCINA – FOOD INNOVATION PROGRAM – Palazzo dei Musei

    FOOD IS A CONVERSATION MATTHEW LANGE  Associate Director, Knowledge Engineering at UC Davis and UC Davis Medical Center Esperto di scienze biologiche e della salute, [...]

  • Mar 25 2015

    Meet the Founder #1 with Alessio d'Antino - REGGIO EMILIA

    OFFICUCINA – FOOD INNOVATION PROGRAM – Palazzo dei Musei

    GUEST ALESSIO D'ANTINO Co-fondatore e CEO di Crowdfooding.co Alessio D'Antino è il co-fondatore e CEO di Crowdfooding.co, una piattaforma di equity-based crowdfunding per le startup [...]

  • Mar 17 2015

    FOOD IS A CONVERSATION #4 - with Claude Fischler

    OFFICUCINA – FOOD INNOVATION PROGRAM – Palazzo dei Musei

    FOOD IS A CONVERSATION WITH CLAUDE FISCHLER Direttore della Ricerca of the National Research Agency of France in and head of the Interdisciplinary Institute of [...]

  • Mar 14 2015

    FIP ON THE ROAD - FAENZA

    Palazzo Naldi – Contamination Lab

    FOOD IS A CONVERSATION #3 GUEST Rebecca Chesney  - Communications + Research Manager @ Institute for the Future     A Reggio Emilia lunedì 9 marzo [...]

  • Mar 13 2015

    FIP ON THE ROAD - REGGIO EMILIA

    OFFICUCINA – FOOD INNOVATION PROGRAM – Palazzo dei Musei

    FOOD IS A CONVERSATION #2 INTERNATIONAL GUEST Michael Lee - President of South Korea G20YEA Delegation Nomadic Entrepreneur, Dream Designer & Human Venture Capitalist   [...]

  • Mar 12 2015

    FOOD IS A CONVERSATION #1

    Cob

    A Reggio Emilia lunedì 9 marzo si è aperto il Food Innovation Program che, nel seguire la sua missione di positiva contaminazione e scambio con [...]

1 2 3 4 5 6
  • 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

© 2015 Food Innovation Master Degree | © 2014 FUTURE FOOD INSTITUTE