Telefono: +39 0172 458544
Email: f.fassio@unisg.it
University of Gastronomic Sciences | Pollenzo Campus
Piazza Vittorio Emanuele, 9
fraz. Pollenzo – 12042 Bra (Cn) – Italy
BIOGRAPHY
Franco Fassio is a Systemic Designer, Assistant Professor at the University of Gastronomic Science of Pollenzo (UNISG), Delegate for University Sustainability Policies (RUS and AsviS) and for Relations with Companies (UNISG Network) and the Piedmont Region, Co-director Specializing Master in Design For Food (UNISG/(Polytechnic of Milan), Executive Director of UNISG’s Sustainability and circular economy laboratory, full member of the permanent Design ADI Observatory (Food Design) and Scientific Director of the Systemic Event Design project for Slow Food. PhD in Design Culture (Polytechnic of Turin), he is Professor of Systemic Design, EcoDesign, Circular Economy for Food, Gastronomic Design Science, Food Packaging, Company Creation. UNISG Project Manager for the EU research: H2020 Innovation Action named “Fusilli – Fostering the Urban food System Transformation through Innovative Living Labs Implementation” and “Life Foster – Training, education and communication to reduce food waste in the food service industry”, he is also Circular Economy Task Leader for three research in bioeconomy “Food Drug Free – Development of a Portable Miniaturized Technological Platform for Identification of Drugs in Food Products”; “Prime -Innovative processes and products of green chemistry”; “Fish – Fertilizzante Innovativo Suolo e Habitat”; UNISG Project Manager researches “PASS – Piedmont and Academy for Sustainable Development” (UNISG, Polytechnic of Turin, University of Turin, Eastern Piedmont University) and “Food Atlas for Turin Metropolitan City” (4 Piedmontese Universities, City of Turin and Chamber of Commerce). Author of several scientific studies including the book “Circular Economy for Food. Matter, energy and knowledge, in a circle”, in 2015, 2016, 2017 his projects (Systemicfooddesign.it; Local Bottega Alimentare; Systemic Event Design) have been selected by the ADI Index, the publication for the best Italian design. He was awarded with many national and international acknowledgements, like the EWWR Award 2017, Oasis Ambiente 2017, SERR 2016, A Green Inspiration Award 2012, Biennale Italia 2010 e 2008.
INSTITUTIONAL POSITIONS
- Delegate for Third Mission
TEACHING ACTIVITY
- Food Packaging [Undergraduate Degree in Gastronomic Sciences and Cultures]
- Scienze della Progettazione Gastronomica [Undergraduate Degree in Gastronomic Sciences and Cultures]
- Systemic Design for Circular Economy [Graduate Degree in Food Innovation & Management]
MAIN INTERDISCIPLINARY RESEARCH AREA in UNISG
SPECIFIC RESEARCH TOPICS
- Systemic Design
- Eco Design
- Circular Economy for Food
- Food Policy
- Food Design
- Food Packaging
- Systemic Event Design
- Company Creation (Start-up)
- Corporate sustainability
- Communication strategy
RESEARCH PROJECTS UNISG
- LIFE FOSTER – Training, education and communication to reduce food waste in the food service industry
- PRIME – Innovative Processes and Products of Green Chemistry
- FOOD-DRUG-FREE – Portable platform to identify drugs found in food products
- PASS – Piedmont and Universities for Sustainable Development
- FUSILLI – Fostering the Urban food System Transformation through Innovative Living Labs Implementation
- FISH – Fertilizzante Innovativo Suolo e Habitat
- SF4C – School Food for Change
- NODES: Nord Ovest Digitale E Sostenibile
- Nourishing School
- CEFW – Circular Economy For Wine: the importance of sustainability social for the development of the circular economy applied to Made in Italy secondary agro-industry district of wine
- COLTA – collectives at the table
- Scrap the Food Waste
- ACume – Atlas of food of Cuneo Metromontana