Human-centered design lead

• Aug 2020 - Present

Candidate - GGI Impact MBA Scholar

• Jan 2023 - Present

Guest Lecturer

• Jan 2020 - Present

Teach design thinking, systems thinking, food design, prosperity thinking and sustainability in University programs and continued education courses. University of Bologna, Bologna business school, University of Liverpool, DHBW Heilbronn and others. Teach design thinking, systems thinking, food design, prosperity thinking and sustainability in University programs and continued education courses. University of Bologna, Bologna business school, University of Liverpool, DHBW Heilbronn and others.

Head Of Design Innovation | Co-lead, Consulting Unit

• Feb 2021 - Sep 2023

•Established the innovation consulting unit for global FMCG companies that delivers user-centric insights, R&D concepts and sustainable NPD solutions.•Report to the CEO and president, support business development through strategic inputs into design proposals, project management and organisational processes •Lead cross-functional international teams to deliver complex design thinking and Innovation projects for clients like Dole, Ab-InBev and Nestlè.•Led over 20 food innovation workshops, hackathons and cross-functional ideation sessions for top levelstakeholders at Google, Dole, Sodexo, FAO and UNIDO.•Developed 18-week user centered CPG innovation process with 3 lenses thinking, design thinking & rapid prototyping methods.•Developing a new sustainable innovation methodology that addresses human needs while maintaining planetary boundaries.•Hire, mentor and train associate designers Show less

Coordinator Design Innovation projects

• Aug 2019 - Feb 2021

•Design and structure ethnographic research through design thinking and open innovation methods to inform brand, marketing and NPD strategy.•Facilitate focus groups, interviews and qualitative consumer studies•Lead data analysis, insight generation and reporting work•Execute design-led innovation sprints for new product development•Conduct secondary research, benchmarking and trend mapping•Write and present insight reports

Design Lead

• Jan 2019 - Aug 2019

•Design compelling reports and maps for food innovation storytelling•Worked on the master brand and sub-brands of Future Food’s Ecosystem companies. •Developing concepts, graphics and layouts •Reviewing final layouts and suggesting improvements if required•Liaising with external printers to ensure deadlines are met and material is printed to the highest quality.

Design for Scientific publication in Food Innovation

• Aug 2018 - Dec 2018

Designed and co-edited a series of four books based on research papers produced from the Food Innovation masters program.

Learning Facilitator for MIT Professional Education in collaboration with Global Alumni

• Oct 2022 - Apr 2023

Learning facilitator for an online continued education program offered by MIT professional education - 'Designing high impact solutions' Learning facilitator for an online continued education program offered by MIT professional education - 'Designing high impact solutions'

Entrepreneur In Residence

• Apr 2018 - Jun 2018

Worked as an independant consultant for Barilla’s global R&D team to test a new mediterranean diet based service startup. I developed and launched the minimum viable service in Bologna, Italy carrying out the following responsibilities :•Designed the brand, website and social media presence of the startup.•Designed an onboarding kit for chefs as part of the service offering.•Ran the business operations for 2 months as the founder of the startup

Design thinking specialist

• Jan 2018 - Mar 2018

Worked with the head of design thinking in Barilla to develop and facilitate innovation projects and workshops, carrying out the following responsibilities :•Researching new participatory design and open innovation tools.•Co-facilitating product development brainstorming sessions.•Testing prototypes of new ideas with consumers inside and outside of the company.

Innovation Consultant

• Jul 2017 - Dec 2017

Conceptualized an innovative restaurant chain for one of biggest food service cooperatives of Italy with a team of four other designers led by a design thinking coach. •Employed human centered research methods like shadowing, fly on the wall observations, interviews and co-design workshops with the target consumers to generate empathy-based insights. •Protyped, tested and iterated solution ideas •Worked with the CIR Food team leads to develop a feasible business model Conceptualized an innovative restaurant chain for one of biggest food service cooperatives of Italy with a team of four other designers led by a design thinking coach. •Employed human centered research methods like shadowing, fly on the wall observations, interviews and co-design workshops with the target consumers to generate empathy-based insights. •Protyped, tested and iterated solution ideas •Worked with the CIR Food team leads to develop a feasible business model

Strategic Design Innovation consultant

• Feb 2017 - Jul 2017

Developed new business model concepts that leverage unique codes on Tetra packages with a team of four other designers led by a design thinking coach. •Employed design research methods like interviews with pretotypes (Three-dimensional artifacts representing core ideas) that help elicit reactions from end consumers to gain empathy and learn fast. •Used sense-making to create opportunity areas for the company to investigate potential additional revenue streams Developed new business model concepts that leverage unique codes on Tetra packages with a team of four other designers led by a design thinking coach. •Employed design research methods like interviews with pretotypes (Three-dimensional artifacts representing core ideas) that help elicit reactions from end consumers to gain empathy and learn fast. •Used sense-making to create opportunity areas for the company to investigate potential additional revenue streams

Food entrepreneur

• Jun 2017 - Jun 2017

•Designed food service concepts inspired by Indian cuisine •Ran street food stalls, home restaurants and dinners with a team of upto 5 people, serving upto 400 people at a 30% profit. •Designed food service concepts inspired by Indian cuisine •Ran street food stalls, home restaurants and dinners with a team of upto 5 people, serving upto 400 people at a 30% profit.

Food Designer

• Nov 2015 - Oct 2016

Co-developed a food experience kit with the founder of a Tourdefork, a Milan based food design studio. The kit was designed around two iconic food products from Italy - artisanal chocolate and Traditional balsamic vinegar of Modena. I applied my industrial design skills to develop a chocolate shape using a 3D modelling software (Rhino) and a custom mold with 3D printing technology and silicone resin techniques. We also co-developed a new metal tool to pick and roll the chocolate in balsamic vinegar to create different patterns. The kit was complete with 4 types of chocolates paired with 4 age grades of balsamic vinegar. At Tourdefork I was also helped develop food exhibitions for brands like Miele, Kitchenaid, Valcucine Spotti and MaxMara. Show less

Food Designer

• Oct 2014 - Oct 2014

Worked with Chef Sabyasachi Gorai on a dinning experience hosted by The Wine Company, Gurgaon for Xoliswa Ndoyiya (Nelson Mandela's personal chef for 2 decades), the South African and Indian Diplomats Worked with Chef Sabyasachi Gorai on a dinning experience hosted by The Wine Company, Gurgaon for Xoliswa Ndoyiya (Nelson Mandela's personal chef for 2 decades), the South African and Indian Diplomats