{"id":105293,"date":"2026-03-28T18:00:56","date_gmt":"2026-03-28T17:00:56","guid":{"rendered":"https:\/\/www.unisg.it\/?page_id=105293"},"modified":"2026-04-15T12:31:48","modified_gmt":"2026-04-15T10:31:48","slug":"consulting-projects","status":"publish","type":"page","link":"https:\/\/www.unisg.it\/en\/consulting-projects\/","title":{"rendered":"Consulting Projects"},"content":{"rendered":"
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\n \"Sustainable<br>Corporate<br>Innovation\"
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Sustainable
Corporate
Innovation<\/h1>\n
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Systemic solutions for the complexity of the food world<\/h2>\n\n\n
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Tackle the complexity of the food world through consulting and innovation projects for companies and institutions within the UNISG NETWORK<\/strong>. Leverage a unique wealth of resources\u2014multidisciplinary academic expertise, specialized laboratories, and an international alumni network spanning over 98 countries\u2014integrating academic research, hands-on experimentation, and deep knowledge of the global food system.<\/p>\n\n\n\n

Each project stems from a systematic analysis of the partner's needs and is built on an approach that combines academic research, practical experimentation, and a deep understanding of the global food system. Co-design\u2014a core element of every program\u2014brings together academic expertise, operational laboratories, and immersive experiences at the Pollenzo campus.<\/p>\n\n<\/div>\n <\/div>\n\n<\/div>\n\n

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Our areas of expertise<\/h2>\n\n\n
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\n \n \n Applied Gastronomy and Sustainability <\/span>\n
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Using applied gastronomy as a tool for innovation to bridge scientific knowledge and production systems\u2014supporting the development of new products or food systems, as well as the optimization of transformation processes, upcycling, and the full valorization of resources.<\/p>\n\n <\/div>\n <\/div>\n<\/div><\/div>\n\n

\n \n \n Sensory Analysis & Consumer Science <\/span>\n
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Exploring the sensory properties of food and consumer responses through an analytical approach\u2014providing strategic insights for product development and storytelling.<\/p>\n\n <\/div>\n <\/div>\n<\/div><\/div>\n\n

\n \n \n Trend Scouting & Future Scenarios <\/span>\n
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Exploring new consumption scenarios through international perspectives and co-design sessions\u2014offering companies fresh insights to develop concepts that can speak to the markets of tomorrow.<\/p>\n\n <\/div>\n <\/div>\n<\/div><\/div>\n\n

\n \n \n Food Education & Nutrition <\/span>\n
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Embracing nutrition as a balance between health and gastronomy\u2014applying this vision to product design and collective catering through a multifaceted approach that integrates food education and the sensory dimension.<\/p>\n\n <\/div>\n <\/div>\n<\/div><\/div>\n\n

\n \n \n Biodiversity, Raw Materials & Products <\/span>\n
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Celebrating biodiversity through a mindful exploration of raw materials\u2014drawing on a global network to connect the excellence of origins with the need for innovation in authentic, complex products.<\/p>\n\n <\/div>\n <\/div>\n<\/div><\/div>\n\n

\n \n \n Agronomy & Agroecology <\/span>\n
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Adopting agroecological models to protect the land and its resources\u2014translating ecosystem health into the quality and value of the finished product.<\/p>\n\n <\/div>\n <\/div>\n<\/div><\/div>\n<\/div>\n <\/div>\n\n<\/div>\n\n

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A single point
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Tailor-made
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From needs analysis to solution: an integrated, structured pathway. A dedicated office serving as a single point of access for companies\u2014able to oversee the design and management of activities, maintain a big-picture vision, and provide operational support throughout the entire development process.<\/p>\n\n\n

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Main Services for the Network<\/h3>\n\n\n
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Gastronomic Ideation<\/h3>\n\n\n\n

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Activates innovation processes through workshops and collaborative sessions, generating concepts for products, services, or experiences. Integrates company insights with gastronomic culture to open up new project directions.<\/p>\n\n\n

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Food Trend Scouting<\/h3>\n\n\n\n

Explore emerging trends in products, segments, and consumption occasions by gathering qualitative insights from international gastronomes. Structured in phases\u2014including international benchmarks, comparison with company data, and concept validation workshops\u2014this service provides strategic inputs to guide innovation and communication, with a proactive look at the future of food.<\/p>\n\n\n

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Product Development & Prototyping<\/h3>\n\n\n\n

Turn concepts into concrete solutions through applied research, testing, and prototyping. Work on products and recipes with an integrated approach that blends gastronomic expertise with technical know-how.<\/p>\n\n\n

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Sensory Testing & Consumer Insights<\/h3>\n\n\n\n

Gathers data on perception and liking through quantitative tests\u2014also conducted internationally\u2014designed around company objectives. It enables the analysis of consumer response, identification of differences between products and drivers of preference, investigation of sensory characteristics, and evaluation of how those characteristics evolve throughout a product's shelf life.<\/p>\n\n\n

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Processes & Production Support<\/h3>\n\n\n\n

Intervenes in existing processes to improve quality and efficiency.
From analyzing the production context to providing hands-on support, it guides the team through the revision of recipes, procedures, and work organization<\/p>\n\n\n

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Strategic Gastronomic Communication<\/h3>\n\n\n\n

Builds communication systems that align with a company\u2019s identity\u2014highlighting ethics, sustainability, and the gastronomic dimension of the brand. Thanks to direct expertise in food, it integrates analysis and strategy into content development, translating technical topics into clear, effective language for consumers, media, and partners.<\/p>\n\n\n

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The Laboratories<\/h3>\n\n\n
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Three specialized labs bring our services to life, each with its own distinct focus. Pollenzo Food Lab, SBC Lab, and The New Gastronome are our operational core. Here, multidisciplinary expertise, advanced tools, and strategic vision come together to turn partner needs into concrete, sustainable solutions\u2014shaped for the future of food.<\/p>\n\n<\/div>\n <\/div>\n\n\n

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