Francesco Bombardi

REI – FABLAB – OFFICUCINA

Behind Officucina is architect and founder of FabLab in Reggio Emilia, Francesco Bombardi. A native to the region, Francesco has spent his entire life following his passion and has earned a place as one of Italy’s Digital Champions. His concept and design of the Officucina for the Food Innovation Program is among the most unique concepts that celebrates technological innovation and culinary craftsmanship under one roof.

Francesco received his architecture degree from the Politecnico di Milano and Escuela Tecnica Superior de Arquitectura in Barcelona. After an experience working in Paris at the Studio of Mario Cucinella Architects and in Bologna at StudioIosa Ghini, Francesco established BBStudio Architecture and Design in 2001 in Reggio Emilia. Francesco’s professional and personal interests in the areas of Smart Cities and Smart Communities culminated his personal inspiration of project, production and social Innovation to stablish FabLab in Reggio Emilia in 2012, powered by Reggio Emilia Innovation, inside Spazio Gerra.

FabLab is a small scale laboratory space that uses a series of open source computer-controlled machines for new forms of creativity for industry and artistry. Francesco also teaches industrial design within the Department of Mechatronics Engineering and Management at the University of Modena and Reggio Emilia.

For more information on FabLab in Reggio Emilia click here:
fablabreggioemilia.org

Contact Francesco Bombardi

The Education Platform
The Food Innovation Program
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
- July 16, 2019
  
  Saving the world one drop at a time: The Future Food at UN HQ in New York
- July 14, 2019
  
  Join SKS 2019 to explore the world of food tech!
- July 12, 2019
  
  JOINT PROGRAM FAO AND FUTURE FOOD INSTITUTE ON FOOD INNOVATION
- July 10, 2019
  
  The “European Plant-based Protein Awards” call for startups is open!

Francesco Bombardi

REI – FABLAB – OFFICUCINA

The Education Platform

The Food Innovation Program

News

Saving the world one drop at a time: The Future Food at UN HQ in New York

Join SKS 2019 to explore the world of food tech!

JOINT PROGRAM FAO AND FUTURE FOOD INSTITUTE ON FOOD INNOVATION

The “European Plant-based Protein Awards” call for startups is open!

with the patronage of

FUTURE FOOD INSTITUTE

Presenting Partners