Generating 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
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.
Paolo Barichella is an Executive Food Design Advisor. Theorist and specialist consultant in Food Design since 2002, he is operative director in Strategic Design Management, Sensory Design, Concept Creation of Lifestyles and Experience.
He has developed high-profitability plans for Industries, Food Format, Products and Store.
Paolo was born in Milan (Italy) in 1969. Following his Industrial Design studies, he pursued a career in communication strategy particularly related to the theory and philosophy of Food Design, web development, as journalist and writer, as lecturer and didactic consultant. During his career, Paolo Barichella has developed and consolidated significant experience in the food technology chain and its processes, in combination with design, sensory and engineering.
Through in-depth studying and research in the field of Food Design, today Paolo Barichella is one of the most renowned international opinion-leaders in this area, often invited to participate and contribute at events and projects on food design.
In 2002, after in-depth studies in Food Technology and Sensorial Perception, he progresses his activity from designing engineering polymers and thermoplastics to giving shape and functionality to Food according to human needs. He theorizes Food Design and contributes to evolving the Industrial Designer role into specialized Food Designer.
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.
Paolo 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