Italy Associate Professor University of Bologna Adjunct Faculty
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Matteo Vignoli is an Associate Professor of Innovation Design and Management Science and Engineering at the University of Bologna, visiting Scholar at Stanford University and Ryerson University, and  member of the Design Thinking ME310/SUGAR network. He is also a founding member of the Challenge Based Innovation Initiative at CERN and a Responsible for Open Innovation at Almacube, academic Director of the Food Innovation Program, Trustee and Co-Founder of Future Food Institute and global leader of the Future Food Ecosystem. He is “building the future” through research, training and business practices all centered around the application of Design Thinking. 



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.

Food and Wine

In this module, students will be exposed to the principles and tools of design thinking applied to business models, using these tools in a guided path, with the following target:

Understand the meaning of “Customer Centricity” and the approach to designing digital services and business models

Analyze the needs of consumers and define new services that best satisfy them

Know and apply tools for the design of all the elements of the business model

Evaluate the business potential of an innovative idea

Create a “pitch deck” of the new business idea

Understanding the difficulties related to the implementation of innovative business models (“The Innovator’s dilemma”) within a ‘traditional’ company, and strategies that have proved useful in overcoming them.

Hybrid MBA English edition

This module offers a comprehensive examination on strategies and frameworks that foster innovation within organizations. How to practically apply an ecosystem approach that embraces diversity and prosperity? From Stage and Gate to Systems Thinking. This module introduces how to solve problems, but more importantly, how to identify opportunities and dynamics in an innovation process; learn how to manage it by leveraging user-centered analysis, co-creation techniques, and scientific and lean procedures of food development. The course explores with practical examples in the food industry, the application of design thinking, agile, stage-gate and lean startup as prominent methodologies for innovation.  The course also examines the role of organizational culture in fostering innovation. The course emphasizes the importance of creating an innovation-friendly culture that encourages experimentation, embraces failure as a learning opportunity, and rewards entrepreneurial behavior. Participants will be equipped with practical tools and frameworks to drive innovation within organizations and navigate the challenges of a rapidly changing business environment.

Food Innovation and Regeneration