Sustainable
Corporate
Innovation
Systemic solutions for the complexity of the food world
Tackle the complexity of the food world through consulting and innovation projects for companies and institutions within the UNISG NETWORK. Leverage a unique wealth of resources—multidisciplinary academic expertise, specialized laboratories, and an international alumni network spanning over 98 countries—integrating academic research, hands-on experimentation, and deep knowledge of the global food system.
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—a core element of every program—brings together academic expertise, operational laboratories, and immersive experiences at the Pollenzo campus.
Our areas of expertise
Using applied gastronomy as a tool for innovation to bridge scientific knowledge and production systems—supporting the development of new products or food systems, as well as the optimization of transformation processes, upcycling, and the full valorization of resources.
Exploring the sensory properties of food and consumer responses through an analytical approach—providing strategic insights for product development and storytelling.
Exploring new consumption scenarios through international perspectives and co-design sessions—offering companies fresh insights to develop concepts that can speak to the markets of tomorrow.
Embracing nutrition as a balance between health and gastronomy—applying this vision to product design and collective catering through a multifaceted approach that integrates food education and the sensory dimension.
Celebrating biodiversity through a mindful exploration of raw materials—drawing on a global network to connect the excellence of origins with the need for innovation in authentic, complex products.
Adopting agroecological models to protect the land and its resources—translating ecosystem health into the quality and value of the finished product.
A single point
of contact
Tailor-made
co-design
From needs analysis to solution: an integrated, structured pathway. A dedicated office serving as a single point of access for companies—able to oversee the design and management of activities, maintain a big-picture vision, and provide operational support throughout the entire development process.
Main Services for the Network
Gastronomic Ideation
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.
Food Trend Scouting
Explore emerging trends in products, segments, and consumption occasions by gathering qualitative insights from international gastronomes. Structured in phases—including international benchmarks, comparison with company data, and concept validation workshops—this service provides strategic inputs to guide innovation and communication, with a proactive look at the future of food.
Product Development & Prototyping
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.
Sensory Testing & Consumer Insights
Gathers data on perception and liking through quantitative tests—also conducted internationally—designed 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.
Processes & Production Support
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
Strategic Gastronomic Communication
Builds communication systems that align with a company’s identity—highlighting 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.
The Laboratories
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—shaped for the future of food.
A lab dedicated to the study and applied research of gastronomic transformations, bridging academic research and concrete solutions for product and process innovation.
It works on crafting flavor and quality through creativity, deep knowledge of food and its transformations, and a strong focus on reducing food waste.
Some of the services offered
- Product innovation support
- Concept ideation supportt
- Gastronomic systems for collective catering
The Sensory, Behavior and Cognition (SBC) Lab aims to study and understand the sensory perception of food and people's behavior in relation to what they eat—in order to promote healthy and sustainable food choices.
Some of the services offered:
- Sensory and instrumental testing
- Exploration of individual differences
- Study of psychological and behavioral factors
A creative agency specializing in working with food industry brands to develop effective food marketing strategies.
Alcuni dei servizi offerti:
- Brand and content strategy
- Trend scouting
- Photo and video production
