TEAM, MENTORS, GUESTS & PROFESSORS

TEAM

Tommaso Alberini
Elisa Bedin
Bert-Ola Bergstrand
Francesco Castellana
Chiara Cecchini
Flavio Corpina
Nick Di Fino
Francesco D’onghia
Antonio Gagliardi
Laura Girolami
Simona Grande
Monica Hunsberger
Mariana Mea
Alberto Miti
Camilla Ravazzolo
Sara Roversi
Marco Sigillo
Tarek Soliman
Sabrina Arena
Stefania Ingegneri
Monica Cucè
Marco Sigillo

PROFESSORS

Daniela Baglieri – Unime
Daniela Barile – UC Davis
Vincenzo Chiofalo – Unime
Giacomo Dugo – Unime
Paola Dugo – Unime
Giuseppe Galatà – GTS Consulting
Steven Gedeon – Ryerson Entrepreneur Institute
Matthew Lange – UC Davis
Gianni Lorenzoni – Unibo
Luigi Mondello – Unime
Giuseppe Navarra – Unime
Jacob Park – Green Mountain College
Surinder Phull – University of West London
Antonio Puliafito – Unime
Roberta Salomone – Unime
Antonella Verzera – Unime
Matteo Vignoli – Unimore
Massimo Villari – Unime

GUESTS

Stefania Abbona – The Algae Factory
Giancarlo Addario – Barilla
Alessio D’antino – Crowdfooding
Peter Klosse – Gastronomic Inspirer of the Academy for Gastronomy
Semi Hakim – Founder at Kök Projekt
Linda Joey Mitchel – Group process designer
Danielle Nierenberg – Food Tank
Alessandro Pirani – Future Food Institute
Alessandro Roversi – Future Farm
Pierluigi Santoro – The Algae Factory

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!