Matteo Bigi

Research Associate

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Università degli Studi di Scienze Gastronomiche
Piazza Vittorio Emanuele, 9
fraz. Pollenzo – 12042 Bra (Cn)



Matteo Bigi is a chef, researcher and gastronome.

Member of the Pollenzo Food Lab of the University of Gastronomic Sciences, he is involved in the Horizon 2020 SchoolFood4Change project.

From the beginning Matteo undertook studies on the mutual influence between social phenomena and communication, obtaining a three-year degree in Sociology from the Faculty of Political Science at the University of Bologna and a Master’s Degree in Advertising, Publishing and Business Creativity from the University of Modena and Reggio Emilia. The experimental thesis “Women and men who eat too much at restaurants – A study on excessive consumption and the threat to gender identity” is evidence of the interest in gastronomy developed in the same years, which will mark the educational and professional path to come. In that period, he embarked on a career as a chef, which led him to gain experience in multiple restaurants in Italy and abroad.

In Pollenzo he attended the Master of Applied Gastronomy: Culinary Arts, consolidating culinary technique and research design skills. The Master’s thesis “Cork augmented beehive – An investigation on the influence of recycled cork inserts on the thermal insulation and the thermoregulation of a beehive in Catalunya” focused on the themes of upcycling of raw materials in the food sector.

He is currently a member of the Pollenzo Food Lab, the food transformations lab of the University of Pollenzo, where, in addition to didactic, training and consultancy activities for companies, he is involved in the SchoolFood4Change project on the topics of taste education, food literacy and the paradigm shift towards healthy and sustainable school diets in the 12 EU countries involved.



  • Food Literacy
  • Food Education
  • Food R&D
  • Upcycling
  • Mass Catering



Link ORCID >