lectures and courses
2017–2026
University of Gastronomic Sciences – Pollenzo (Bra - CN)
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Communication for Food Marketing | Graduate Degree in Food Innovation and Management (with prof. Fulvio Zendrini) | lang. EN
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Food Communication | Master of Gastronomy: World Food cultures and mobility program | lang. EN
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Communication skills | Master in Food Culture, Communication and Marketing | lang. ENG
2020–2023
Italian Institute of Culinary Art Cordon Bleu – Florence
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History of Food | European Bachelor’s degree programme - 1st year | lang. ENG
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Anthropology of Food | European Bachelor’s degree programme - 1st year | lang. ENG
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Antropologia del cibo | Corso di Alta Formazione in Arti e Scienze Culinarie | lang. ITA
2021–2023
IUL Università telematica degli studi – Florence
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Antropologia del cibo | Master in giornalismo enogastronomico | lang. ITA
research projects
COMMUNICATION
Lectures and studies are mostly revolved around the role of storytelling in communication for food marketing, with a particular focus on:
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lobbying communication
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crisis management
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financial reporting
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narrative economics
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new technologies
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buzzwords and original lexicon
FOOD
Lectures and studies are mostly revolved around:
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traditional food culture and culinary traditions as sites of memory
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recreated “traditions”, mechanized mass-production of traditional foods, the market of the artificially built food-experiences (in food tourism, cookbooks and memoirs)
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lexical and conceptual traps in communicating traditional and sustainable food
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the "Italian Sounding" phenomenon in economical, cultural, political, social context
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the role of food and nutrition as tools for social control, with a particular focus on the relationship between food, gender equality and women’s empowerment.
CURRENTE RESEARCH PROJECT (2026)
ARTIFICIAL INTELLIGENCE and the EVOLVING DYNAMICS OF SOCIAL TASTE FORMATION