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7 Strategies for Chefs and Food Designers

Ready to use strategies - straight from research - for food businesses

Have an idea, but you're unsure of whether it's going to work?

Starting a food business, but you're looking for a few tips to make it stand out?

You're in the right place!


 

In this course you will find:

3 strategies from FOOD research

+ 3 strategies from DESIGN research

+ 1 BONUS on "food experience design"

In this course I'm giving you 7 strategies that you can apply immediately to your business, whatever it is: restaurants, cafes, food trucks, food events, dinner parties, bakeries, pubs, etc. And of course these also apply if you work with food products for mass production.

What you will find here are ready-to-use propositions that I have taken directly from academic articles. I have chosen 7 articles, and presented their content to you, in a format that is immediately applicable to food businesses.

These strategies are not made up! On the contrary, they come from relevant peer-reviewed academic articles published in established academic journals. I took these articles and presented their content to you in an easy and approachable way, so you can immediately use these strategies.

 










 



Get started now!



Your Instructor


Dr. Francesca Zampollo
Dr. Francesca Zampollo

Francesca has a PhD in Design Theory applied to Food Design, an MA by Project in Food Design, a BA in Industrial Design and a Postgraduate Certificate in Learning and Teaching in Higher Education. Francesca doesn't like talking about herself in third person, so she is switching to first person now…

Hi! better… People say I'm a bit nuts about Food Design, but that's ok, because I'm really in love with this discipline! That's why I am fully committed to help you in your career, and I want you to become an amazing Food Designer. I want you to know that you are learning from someone with a combination of expertise that nobody else out there has.

I am the Founding Editor of the International Journal of Food Design, the first and only academic, peer-reviewed journal on Food Design, published by Intellect. In 2009 I founded the International Food Design Society, and since then organised the First International Symposium on Food Experience Design (London, November 2010), which was the first academic conference on Food Design, the International Conference on Designing Food and Designing for Food (London, June 2012), the Second International Conference on Food Design (NYC, November 2015), and the 3rd International Conference on Food Design (February 2017). I taught Food Design and Design Thinking at London Metropolitan University and Auckland University of Technology as a senior lecturer. You can find my publications here. I am an award winning Food Designer, a Food Design researcher, consultant and a public speaker often invited to talk about Food Design, Food Design Thinking and my project In Search of Meaningful Food.

In short I'm just someone with a big passion for food, Design and teaching. All these passions led my career and have now merged in this school. =)


Frequently Asked Questions


When does the course start and finish?
The course starts now and never ends! It is a completely self-paced online course - you decide when you start and when you finish.
How long do I have access to the course?
How does lifetime access sound? After enrolling, you have unlimited access to this course for as long as you like - across any and all devices you own.
What if I am unhappy with the course?
We would never want you to be unhappy! If you are unsatisfied with your purchase, contact us in the first 30 days and we will give you a full refund.

*A modified version of the content of this course was used for an exclusive live masterclass on May 24th 2017.