Sonia Massari

Dr. Sonia Massari has more than 20 years of experience as a researcher, lecturer, consultant, and designer in the fields of education, sustainable food design, innovation in the agri-food sector.

Since 2012, she has been a scientific consultant and senior researcher for the Barilla Center for Food and Nutrition Foundation, to promote food education and new opportunities for young students and researchers in the sustainability field. She is currently a scientific and academic consultant at Future Food Institute.

She holds a Ph.D. in Food Experience Design at the Engineering Department, University of Florence, Italy, with a thesis that combined the importance of education, the food system, and digital technologies. For 12 years she was the Academic Director of the University of Illinois Urbana-Champaign Food Studies programs in Rome and the director of Gustolab International: she designed and coordinated more than 50 academic programs and 150 initiatives on food and sustainability for prestigious international institutes.

She is a faculty member at the Scuola Politecnica Design – Food Design Master Program, she teaches at ISIA Design School (graduate course: “Sociology of Changes. Design for the emergent scenarios”) and at Roma Tre University – graduate course: “Sustainability Design Thinking”.

She received the NAFSA TLS Knowledge Community’s Innovative Research in International Education Award (2014), the International Women Innovation Award “Tecnovisionarie” (2012), and the Food Studies ASFS Pedagogy Award (2020).

She has published several scientific papers about education, food, and design, food studies, ICT, HCI applied to the agri-food sector. She has presented her research results in international conferences and workshops on 5 continents.
In 2015, she was co-director and co-founder of the first European Conference on “Understanding Food Design: from user-centered to people-centered design” ( Milan, Italy). She is a member of the board of the Association for the Study of Food and Society and of the editorial board of the International Journal of Food Design.

She is a member of the advisory board of the International Food Studies Network.
She works as a consultant for national and international TV programs, JRC Science Hubs, ADI, Gambero Rosso Magazine, ElleDecor, etc.
She is a member of the Permanent Observatory on Design (ADI) and she coordinates the thematic commission of the ADI Index on Food Design.