Dealing with “building the future” through research, training and business practice. He is a Researcher in Industrial Engineering, Director of the Food Innovation Program, Professor of Design Thinking and Founder of Epoca, a startup that focuses on service design.
He works at the University of Modena and Reggio Emilia, he’s Visiting Scholar at Stanford University and Research Fellow at CERN, he dealt with how to apply design thinking processes and services. It was the first to apply the Reggio Approach to a university course, the approach to children education famous all over the world.
Actor, musician, filmmaker, he applies the different creative languages in the challenges in which he’s involved. He teaches at numerous master and business school and has worked with numerous national and international companies on innovation projects.
The goal of this course is to present how to manage innovation projects. We will study the main techniques and practices with a special focus on innovation, research and development and entrepreneurial projects. We will address traditional, agile and extreme models. We will also emphasize the learning aspect of the project team, critical to the development of an innovation project.Design, Fashion and Luxury Goods
This course focuses on how innovation and tradition can be combined to create narratives that enhance the customer experience and the business strategy. Major stages and trends of this development are examined, and many examples are drawn from all around the world, providing an in-depth understanding of the contemporary and the future of the food and wine sector.
Cathy Huyghe and Matteo VignoliFood and Wine