We would love to see you at Food is a Conversation with Judy Hou & Misa Misono from IDEO

ABOUT IDEO

IDEO (pronounced “eye-dee-oh”) is an award-winning global design firm that takes a human-centered, design-based approach to helping organizations in the public and private sectors innovate and grow.

More info available on the official website: www.ideo.com

ABOUT JUDY HSU

Judy Hsu is passionate about people — with a genuine desire to learn everything there is to know about how we as humans think, act, and evolve. Her goal is to make lives better through empathetic, accessible design. As a researcher, Judy is a strong believer in the power of fusing both qualitative and quantitative-derived information to paint a holistic picture of the human experience. She maintains that the role of research in the design process is to inform and inspire.

Prior to joining IDEO, Judy was a researcher for the global information and measurement company Nielsen and later The Culinary Edge, a restaurant consulting firm based in San Francisco. Her client portfolio includes established brands such as Nestle, Procter & Gamble, Kraft, Starbucks and Subway, as well as up-and-coming brands such as LYFE Kitchen, El Pollo Loco, and McAlister’s Deli.

Judy holds degrees in Marketing and Decision Sciences from Miami University (OH). A self-admitted food fanatic, Judy also has a culinary degree from Kendall College (Chicago).We would love to see you at Food is a Conversation #6 with Prof. Daniela Barile and Prof. Matthew Lange from UC Davis.

ABOUT MISA MISONO

Misa is a Design Director in IDEO San Francisco, where she leads the business design discipline and brings over a decade of brand management and insights expertise to projects in retail, food, and technology. She’s also led projects across multiple industries, from helping a granola brand prepare for national distribution to designing a new product and service for a Fortune 500 beauty company.

Misa previously worked in brand management at Procter and Gamble. As a digital leader within the company, she helped Secret Deodorant win marketing innovation awards and receive national media attention from publications including The New York Times, CNN, and AdAge. Prior to Procter and Gamble, Misa ran her own fashion design business, where she created custom clothing, bags, and accessories. She also ran a research group and public relations for two major universities.

She holds an MBA from Duke University and bachelor’s degrees in Economics and Political Science from Boston University. In her spare time, Misa is likely to be found working on her latest clothing design or planning her next dive trip.

WHY

An array of notable keynote speakers will be invited throughout the year to start a conversation on various food related topics to the public, followed by engaged conversation. The idea is to make these conversations that touch upon the daily lives of everyone open to the community.

FOOD INNOVATION PROGRAM

Matteo Vignoli: Program Director

Sara Rovers:i Executive Director

Francesco Bombardi: Officucina Director

Official website: http://foodinnovationprogram.org/

Tickets available HERE