Food Event Manager Trades

FOOD EVENT MANAGER

THE PROFESSION OF THE FUTURE CREATED IN THE PAST

Food event managers dedicate their time to making food and its preparation functional: hence the designer must also be a gourmet who manipulates a material whose every detail and aspect he/she must know.

Food event manager has been a registered trademark since 2004.

Behind it is industrial designer, Paolo Barichella, the first in Italy to define contents and values, carefully researching not only the organoleptic properties of the different food products, their history, but also the context and circumstances in which they are consumed.

Food Designers have marketing, communication and design skills, knowledge of food aesthetics, the supply chain, promotional strategies, utensils and tools for cooking and presenting ingredients.

The Food event manager considers that eating should not only be a necessity, but a pleasure, an emotional and sensory experience; this idea is particularly valid in a country like Italy where food has always been considered an expression of national culture.

Hence, the Food Fact designer must move in areas apparently distant from the food sector - sociological, economic, anthropological and cultural.

Only in this way will he/she be able to suggest food solutions adapted to the production and consumption context of the different products.

The Food event manager develops projects and food solutions to make the product functional to context and end needs in different times of the day and in different situations. The food designer’s activities centre on the aesthetic presentation of food through experimentation and the combination of shapes, colours, flavours and smells, in the study of packaging and tools for preparation and consumption and in the design of spaces for the production, sale and consumption of food.

The specific goal is to improve the life of consumers and make the consumption experience an enjoyable one.

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