Dr. Sonia Massari is an educator, researcher, consultant, and designer with over 20 years of expertise in human-food interaction design, sustainability education, design thinking, and co-creative participatory methods for innovative agri-food systems.Currently, she is a researcher at the Department of Agriculture, Food, and Environment at the University of Pisa, as part of the Pisa Agricultural Economics (PAGE) team. She teaches Bioeconomy Labs and creative participatory approaches at the MA and Ph.D. levels. Dr. Massari is also the co-founder of FORK Food Design Organization, an international non-profit dedicated to the intersection of food and design, and a co-organizer of EFOOD, the most internationally recognized scientific conference on food design.Since 2013, she has taught at ISIA Design School, where she coordinates the Master's in Systemic Product and Service Design and lectures on Sustainable Scenarios. For over 10 years, she served as a faculty member and visiting professor at numerous international institutions and universities, including Roma Tre University, Politecnico di Milano, Università di Scienze Gastronomiche Pollenzo, Scuola Politecnica di Design (SPD) - Master in Food Design, Basque Culinary Center, New School NYC - Food Design Course, ESHTE - Master in Food Design, and Università degli Studi di Parma - Food City Design Master, among others.As an experienced consultant and trainer, she has collaborated with major companies such as the Barilla Foundation, where she led projects on youth education and sustainability research for a decade.Dr. Massari designed and served as the Director for 12 years of Gustolab International, the first Italian center for food studies abroad, where she created and coordinated more than 50 academic programs and 150 educational activities focused on food systems and sustainability. For 10 years, she was also the Academic Director of the University of Illinois Urbana-Champaign Food Studies Programs in Rome, and for three years, she served as the Director of Future Food Academy at the Future Food Institute.She received the International Women Innovation Award “Tecnovisionaria” (2012), the NAFSA TLS Knowledge Community Innovative Research in International Education Award (2014), and the Food Studies ASFS Pedagogy Award (2020). She is the Vice President of the Association for the Study of Food and Society and serves on the editorial board of the International Journal of Food Design.She is also the author of the book "Transdisciplinary Case Studies on Design for Food and Sustainability" (Elsevier, 2021).