Master Board

The Faculty of the Master in DESIGN FOR FOOD includes professors from Politecnico di Milano and the University of Gastronomic Sciences in Pollenzo with the addition of qualified practicioners and collaborators.

Stefano Maffei

Director Specializing Master in Design For Food

Architect and PhD in Design. Full Professor of Design at the School of Design at Politecnico di Milano, where he teaches Service Design and Innovation Theory. He is Director of the Specializing Master in Service Design at POLI.design, Consortium Company of Politecnico di Milano specialized in post-graduate training. He is also Director of Polifactory, the interdepartmental fab lab and makerspace of Politecnico di Milano. His research interests focus on service design innovation, new production-distribution models and advanced and distributed microproduction systems. He coordinates the Politecnico research teams working within the European funded projects REFLOW, DDMP and T-FACTOR. He was awarded with the XXII° Compasso D'Oro in Design Research for the Design Research Maps project.

Anna Meroni
Co-director Specializing Master in Design For Food

Architect and PhD in Design. Full Professor of Design at the School of Design at the Politecnico di Milano. Her research focus is on service and strategic design for sustainability to foster social innovation, participation and local development, with specific expertise in co-design methods and tools.

She has originated the concept of community-centred design and she works transversally on new entrepreneurship, public services and responsible research and innovation. She is also the head of the international Master of Science in Product Service System Design, at the School of Design of Politecnico di Milano. From 2013 to 2019 she was the coordinator of the POLIMI-DESIS Lab, the Milan based research laboratory of the DESIS-Design for Social Innovation and Sustainability Network. She is on the board of the PhD Program in Design and she is principal investigator within national and international research projects.

Franco Fassio
Co-director Specializing Master in Design For Food
Systemic Designer and PhD in Design, Researcher and Assistant Professor at the University of Gastronomic Science of Pollenzo(UNISG), Executive Director UNISG’s Sustainability and circular economy laboratory, Delegate for University Sustainability Policies (RUS and AsviS) and for Relations with Companies (UNISG Network), member of the permanent Design ADI Observatory (Food Design). Professor of Gastronomic Design Science, EcoDesign, Food Packaging, Company Creation, Systemic Design, Circular Economy for Food. UNISG Project Manager for the H2020 Innovation Action named "FUSILLI – Fostering the Urban food System Transformation through Innovative Living Labs Implementation” nd the EU research Life Foster “Training, education and communication to reduce food waste in the food service industry“. 

He is also Circular Economy Task Leader for two researches in bioeconomy “Food Drug Free - Development of a Portable Miniaturized Technological Platform for Identification of Drugs in Food Products” and “Prime -Innovative processes and products of green chemistry”.

Author of several scientific studies including the book “Circular Economy for Food. Matter, energy and knowledge, in a circle” which considered world-wide the first publication on the focus of the circular economy applied to food. He was awarded with many national and international acknowledgments and had several of his projects selected by the ADI Index.

Nicola Perullo
Co-director Specializing Master in Design For Food

Italian philosopher and academic. Full Professor of Aesthetics at the University of Gastronomic Sciences in Pollenzo, he is the author of many works on philosophy of food, aesthetics of taste perception and ecology. Among his latest books: “Taste as an Experience. Essay on the philosophy and aesthetics of food” (2012), “Is cooking an art? Philosophy of culinary passion” (2013), “Epistenology. Wine and creativity of touch” (2016), “Ecology of life as correspondence. Fragments for the plundering of sense” (2017), “Taste is not a sense but a task” (2018), “Ecological Aesthetics. Perceiving wise, living corresponding” (2020).

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