7 Strategies from Research 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.
Frequently Asked Questions
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Your Instructor
"I’m a future-optimist stargazer working for this Earth’s evolution through unity. I’m the Founder and Chair of Inspiration at the Online School of Food Design. And I love Pizza."
Dr. Francesca Zampollo is a Food Design Thinking researcher, consultant, teacher, and keen public speaker. She is the founding editor of the International Journal of Food Design, the first and only academic journal of Food Design, the founder of the International Food Design Society, and she organized the first, second, and third International Conferences on Food Design. Francesca earned a PhD in Design Theory applied to Food Design in 2014 and she taught Food Design and Design Theory at London Metropolitan University and Auckland University of Technology as a full-time senior lecturer and researcher. For the last eight years, Francesca worked on developing the Food Design Thinking methodology, as a food-specific branch of Design Thinking (fooddesignthinking.org). Francesca founded the Online School of Food Design© in 2016, and she now works as a consultant and as a teacher bringing the Food Design Thinking methodology to companies and individuals.
Frequently Asked Questions
*A modified version of the content of this course was used for an exclusive live masterclass on May 24th 2017.