DESIGN MANAGEMENT: Playbook and guidelines for the food experience processing ■ ■ ■ STRATEGIC DESIGN: Research & Development for the Food Industry
Read moreSENSORY DESIGN: Causing emotions through food sensations ■ ■ ■ LIFESTYLE DESIGN: Creating moods to induce the experience
Read moreCONCEPT DESIGN: High-profitable innovative concepts for Retail Food Format
Read moreFOOD DESIGN: Interpreting eating evolution trends ■ ■ ■ Food must be designed as a chair ■ ■ ■ Chefs create recipes, Food Designers create replicable procedures
Read moreFood Design is a Trademark by Paolo Barichella. Professional Studio Firm founded in 2002 with the main objective of giving shape to the ideas of Paolo Barichella to
Read MoreCucina Efficace - Effective Cooking. The system created for people who love to cook, but never find the time to express their passion. From gram to the cubic centimeter;
Read MoreGenerating Experience and Lifestyle through Sensory Design Creating a context and an emotional experience through Sensory Design. From Food Design to Sensory Design: the method created by Paolo Barichella
Read MoreLeggende Italiane is a Concept created by Paolo Barichella, based on the Italian Lifestyle model. Its aim is to evolve the excellences in authentic legends. Leggende Italiane -
Read MoreWe develop the Food Design activity in Italy and abroad, both in terms of research and commercial approach. To us "Food Design" means the activity of design, research
Read MoreDesigning means giving shape
to human needs.
Paolo Barichella is a consultant and entrepeneur active in the strategical and operative implementation of the Food Design in the business. He’s the theorist of the Food Design in Italy since 2002
During his career, he has developed successful concepts for several “Food Format Retail” firms; designed food products and product lines for the food and the food consumption; wrote articles and books on Food Design and spoken at international conferences.
He’s lecturer on Food Design at the most important Italian and international universities, participated as a food designer in the most important world competition in cooking, pastry and ice cream and he’s testimonial for companies, events, television broadcasts and jury awards.
He works as advisor to major clients and industry groups and he’s also personally involved as investor and managing director in some innovative food projects.
In 2004 he started promoting Food Design in Italy, as well as enhancing it internationally, through developing related contents and theorizing its values, patenting the Food Design brand and its Internet domains, www.fooddesign.it www.fooddesign.info.
Paolo Barichella is Founder of the Committee on Food Design ADI (Association for Industrial Design); Founder of the magazine Food Design Progettazione Alimentare; and Founder of the Food Design Community.
Opinion leader, theorist of Food Design philosophy; journalist and writer; lecturer and consultant; curator of exhibitions on the Food Design topic; speaker and testimonial at international conferences; creator of formats and business concepts related to the direct interaction between man and food.
The activity and the years devoted to define the characteristics of this specific area of design have acknowledged Paolo Barichella as the most qualified and authoritative protagonist in Food Design.
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Strategic Designer and Food Design Consultant for large multinational food brands – Advisory and Consulting.
Read MoreTheorist of Food Design – Lecturer and Mentor – Didactic consultant at University for Masters in Food Design.
Read MoreCurator for exhibitions and Food Design related events – Event conceptualizer.
Read MoreFood Designer for Cooking, Pastry and Ice Cream international competitions, awards and prizes.
Read MorePaolo Barichella plays the Research and Development activities in the the 3 main sector of the food field:
• Food industry manufacturing (semi processed food solutions)
• Logistic and distribution Food sale
• Food service operative management (Meal dispensing management)
creating procedures transcribed in food management handbooks
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