Inspiration

Learning and innovation go hand in hand. Students will be led by a distinguished caliber of international professors who will empower and nourish them through an intense and comprehensive academic experience as well as benefit from a series of inspiring lectures, conferences and talks by renowned global opinion leaders, policy makers, inventors, artists and social entrepreneurs at the forefront of food and innovation.

Description:
This course will focus on the necessity of redefining the concepts of convenience and fast food in the context of making mindful decisions and healthy eating that is accessible for all. Aspects will include how appliances are gaining ability to communicate with us and with each other, increasing convenience and ease in cooking fresh and reducing processed and pre-cooked meals. The course will also explore other aspects of technology as it becomes less limiting and more encouraging of eating mindfully.
Goal:
Students will obtain a broad understanding of the future trends of the roles of technology in shaping and reshaping our gastronomical experiences that include interactions between food companies, video game companies and grocery stores. In addition, participants will obtain knowledge of neurogastronomy and how visual, tactile and other sensory feedback will be influenced by technology.
Instructors:

CLAUDE FISCHLER

EATING | Research Director of the National Research Agency of France in and head of the Interdisciplinary Institute of Contemporary Anthropology (IIAC).

Prof. Fischler’s main area of research focuses on the comparative, social science perspective on food and nutrition, their role and determinants in societies and cultures. Specifically, his work covers the structure and function of cuisines, taste and preferences, body image and their evolution and change over time and space. Subsequently, he has also ventured in the topic of perception of risk, “scares” and crises, on comparative approaches of attitudes toward food and health across cultures; reception and perception of sensitive technologies (including novel foods); and the assessment and measurement of well-being and quality of life in a comparative perspective. on the interface between the biological and social behaviors and practices in eating; the social, symbolic and aesthetic functions of food; risk perception and food crises; the issue of obesity and body image; food behavior disorders (TCA); the uses of new technologies as well as the markers and measures pertaining to quality of life. His current research focuses on a commensality – eating together- its forms and functions, roles in culture and society, its politics as well as its possible impact on public health. The anthropology of commensality ties into the general issue of sharing food at the local and global levels. He has published numerous article an chapters on these issues as well as several books, including L’Homnivore, Du Vin, Manger. Prof. Fischler serves on many Committees and Boards such as the French Agency for Food Safety and the European Food Safety Authority.

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CLAUDE FISCHLER

CLAUDE FISCHLER

EATING | Research Director of the National Research Agency of France in and head of the Interdisciplinary Institute of Contemporary Anthropology (IIAC).

Description:
This course focuses on the use of technologies in an ecological context and aims to
reorganize how and where we focus on our quest for abundance as global food demands increase. The course will explore “out of the plot” strategies for growing food through sovereign food systems, from film farming to state of the art vertical farms to derelict warehouses. The course will also explore the potentiality to reinvent protein such via substitutes and in vitro creations, such as meat products, that are transforming animal husbandry as well as raising consumer opinions. In addition, the course will also tackle the pressing issues related to climate and its synergy with food production as well as an in depth analysis of cutting edge models, such as the Re:char’s model.
Goal:
Students will obtain an understanding of the various and potential forms of growing food as well as understanding in the use and social and economic implications of stem cell technologies in transforming proteins for food production.
Instructors:

LUIGI ROVATI

PRODUCTION | Professor at the Centro interdipartimentale Softech-ICT, at UNIMORE

Dr. Luigi Rovati received his Electronic Engineering degree in 1989 and PhD in electronic engineering and computer science in 1994 both at the University of Pavia, Italy. From 1995-2001 he was a researcher and Assistant Professor at the Department of Electronics for the Automation at the University of Brescia. He joined the Department of Information Engineering at the University of Modena and Reggio Emilia, in 2001, where he presently is Associate Professor of Electronic Instrumentation and Measurement Science. His research activities have been towards the study and the development of low noise, highperformance, innovative instrumentations. Currently his research activity is related to the design of innovative biomedical instrumentation mainly oriented to ophthalmic diagnostic systems. Prof. Rovati has over 30 papers published in international journals, 57 presentations at international conferences with published acts, 5 book chapters and 6 industrial patents. Prof. Rovati was involved in various research projects carried out between academic and industrial partners. He is involved in a direct cooperation between the University of Modena and Reggio Emilia and the National Center For Microgravity Research, NASA-JGRC (Cleveland, USA). Moreover, he is an external consultant for the evaluation of funding proposals on research projects for I.N.T.A.S (International Association for the promotion of cooperation with scientists from the independent states of the former Soviet Union)

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LUIGI ROVATI

LUIGI ROVATI

PRODUCTION | Professor at the Centro interdipartimentale Softech-ICT, at UNIMORE

Description:
This course focuses on how to rebalance efficiency towards resilience, local sources and deliciousness. Today’s distribution networks have transformed efficiency but tradeoffs have been made that have compromised the taste and nutritional value of our food. The course will explore how social technology platforms tap distribution networks, allowing small-scale producers to piggyback on existing infrastructure and create dynamic economies of scale. The course will elaborate on the seamless integration of small producers allowing procurers to meet demands for locally sourced food and reduced waste. The course will also focus on issues pertaining to system vulnerability and effective monitoring of global complex supply chains and the human cost implications.
Goal:
Students will obtain an understanding of the supply chains, sensor networks, automation networks and smart grids, as well as other key issues in food distribution efficiency. Students will gain knowledge in local and international trade policy, regulations and food safety and be able to identify the factors that lead to vulnerable systems and focus on the economical and human cost implications.
Instructors:

MICHAEL BOURLAKIS

DISTRIBUTION | member of the Academic Committee of the Chartered Institute of Logistics and Transport

is a logistics and supply chain management expert with particular interest in food and retail supply chains. In recognition of that expertise, Michael has been a member of the Academic Committee of the Chartered Institute of Logistics and Transport (Logistics Research Network). He is also the joint Editor-in-Chief of a leading logistics journal (International Journal of Logistics: Research and Applications) and he is on the Editorial Board of six other journals. In addition, Michael's work in the field of food supply chain management is highly regarded at an international level and, subsequently, he became a member of the European Technology Platform (Food for Life, European Commission). This is a leading industry-led, public/private partnership supported by the European Commission aiming to unite various stakeholders (food industry, academics, policy makers, etc), to strengthen the European innovation process, to improve knowledge transfer and to stimulate European competitiveness across the food supply chain. Michael's work in retail supply chain management has been recognised internationally too and, in 2013, he became a Member of an Expert Panel for the European Commission (DG Research and Innovation) working with leading retailers and other academics on "Retail Innovation". His recent research interests lie in e-business and supply chain management, sustainability and supply chain management and the marketing and supply chain management interface.  In 2014, Michael became a Fellow of the Chartered Institute of Logistics and Transport.

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MICHAEL BOURLAKIS

MICHAEL BOURLAKIS

DISTRIBUTION | member of the Academic Committee of the Chartered Institute of Logistics and Transport

Description:
This course focuses on taking manufacturing locally. As improvements in small-scale electronics continue over the next decade, an increasing number of food manufacturing tasks that previously required large-scale factories and equipment will shift to supermarkets and even at home.
The course will explore how direct-to-consumer devices and 3D printers will disrupt large-scale manufacturing processes with locally customizable foods. The course will also analyze the advances in digital manufacturing, sustainable energy, citizen-led bioengineering and automation and how the convergences of these technologies could make even very sophisticated food processing system accessible around the world, increasing transparency while reducing set-up costs.
Goal:
Students will obtain knowledge of remixing standardization in local and hyperlocal processing systems through the convergence of technologies. Students will also gain knowledge of self-sustaining food commons that could rival advanced technologies of large-scale multinationals.
Instructors:

MATTHEW LANGE

EATING | Associate Director, Knowledge Engineering at UC Davis and UC Davis Medical Center

Matthew is well versed in biological and health sciences as well as cutting edge information technologies, he guides teams toward the design, build, placement and utilization of knowledge environs that enable end users to make new and insightful discoveries. Discoveries made through next-generation knowledge tools facilitate the creation of novel foods, products, medicines, and lifestyle regimens: personalizable for health and delight; aggregatable for population and market analyses. Matthew has published, presented, and consulted internationally on strategies and conceptual models for enterprise and industrial-scale knowledge infrastructures that leverage semantic integration of data and information. The ag, food, diet, and health knowledge continuum is where is finds most joy.

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MATTHEW LANGE

MATTHEW LANGE

EATING | Associate Director, Knowledge Engineering at UC Davis and UC Davis Medical Center

DANIELA BARILE

EATING | Associate Director of International Programs - Food for health Institute at UC Davis - Professor, Food Science & Technology at UC Davis

Dr. Barile’s research program focuses on bovine milk functional glycomics. Her particular research interests are in combining an understanding of the chemical and biological properties of food components with analytics and engineering to characterize, bioseparate and biointegrate bioactive compounds in foods. In connection with this aim, her research spans three distinct but intersecting topics: i) analytical discovery of complex carbohydrates by microchip-based Mass Spectrometry, ii) development of efficient separation systems to isolate the identified carbohydrates in foods and food by-products, and iii) elucidation of the specific interaction of the carbohydrates with the human body and demonstrate the health benefits. In addition to her work in the lab, she will access the food-grade pilot-scale filtration equipment in the Milk Process Research Lab (MPRL) to generate new carbohydrate fractions for functional studies to support the translation of these molecules as selective prebiotics. Research in the laboratory also embraces the characterization of glycosylated bioactive components in industrial by-products to enhance commodity agriculture, food processing and develop unique functional ingredients.

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DANIELA BARILE

DANIELA BARILE

EATING | Associate Director of International Programs - Food for health Institute at UC Davis - Professor, Food Science & Technology at UC Davis

Description:
This course will focus on the reassessment of how, where and when we experience food shopping. The past decades saw the rise of centralized, one-stop shopping and big box retailers, whereas now there exists a growing demand towards addressing issues such as food waste for retailers and increasing the real-time convenience of the Internet experienced in the physical world for consumers. The course will examine how conventional food retail channels will be disrupted by a variety of new services promising just-in-time and on-demand home delivery and automated decision-free shopping; virtual grocery stores in subways and ordering coffee from the dashboard is just the tip of the iceberg. Shopping will no longer be an episodic event, but rather something that can be done anytime, anywhere.
Goal:
Students will obtain an understanding of the evolution of the food shopping experience. Students will analyze wholly automated decision-making processes and become familiar with technologies, such
as drone deliveries, mobile shopping platforms that are and will continue to redefine how, when and where we shop.
Instructors:

ELISA MARTINELLI

SHOPPING | Researcher at Dipartimento di Economia 'Marco Biagi'
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ELISA MARTINELLI

ELISA MARTINELLI

SHOPPING | Researcher at Dipartimento di Economia 'Marco Biagi'

KIRTHI KALYANAM

SHOPPING | Professor in the Leavey School of Business Marketing Department, Director of the E-Commerce Initiative, the Retail Management Institute

Dr. Kalyanam is a professor in the Leavey School of Business Marketing Department, Director of the E-Commerce Initiative, the Retail Management Institute, and Internet Retailing within the Retail Management Institute as well as within the Retail Studies Program at Santa Clara University. Dr. Kalyanam was a visiting Professor at the Graduate School of Business at Stanford University and teaches in the Stanford MMP executive program. He also served as Senior Vice President and Chief Marketing Officer of SpinCircuit Inc, a provider of supply chain integration services to the electronics industry. He received his Ph.D. in business administration from the Krannert School of Management, Purdue University. Dr. Kalyanam's areas of expertise include Internet Marketing, Customer Centric Retailing, Multi-Channel Marketing and Database Marketing. He has various published works that have been featured in top journals including Harvard Business Review,Marketing Science, The Journal of Marketing Research, Marketing Letters, Journal of the Academy of Marketing Science, Journal of Retailing and Journal of Interactive Marketing. Dr. Kalyanam is a dynamic speaker and leads executive seminars on Internet Marketing, The Wal*Mart Effect in Retailing and Multi-Channel Marketing. He has trained executives in over 10 countries on Internet and Multi channel marketing and retailing. His clients have included ABN-AMRO (Netherlands), ABP (Netherlands), Acuson, Army and Air force Exchange Service (AAFES), The American Video Duplicators Association, Cisco Systems, CSM (Netherlands), Daehan Oil Corporation (S. Korea), Enabler (Portugal) Gap, Hewlett Packard, Infotech (Mexico), IBM, Overstock.com, Indian School of Business, Siemens, Wipro (India), Thai Management Association & Trimble Navigation. He has co-produced the Internet Retailing Bootcamps with Shop.org and has served as an advisor to the State of Retailing Online (SORO) research study. Dr. Kalyanam advises early stage startups on capturing & winning emerging markets. He has advised or consulted for Comscore Networks, Propel Corporation, Xambala, Kiwi Networks, Symphoniq Corp, and Boorah. He serves as a board advisor and consultant to the Commander of AAFES, a $9B retailer ranking #36 in the Top 100 Retailers.

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KIRTHI KALYANAM

KIRTHI KALYANAM

SHOPPING | Professor in the Leavey School of Business Marketing Department, Director of the E-Commerce Initiative, the Retail Management Institute

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