Ricardo Bonacho has a PhD in Design with a speciality in Food Design from the Lisbon School of Architecture of the Universidade de Lisboa and a title of Specialist of Recognized Merit with public assessments in Audio-Visual and Media Production (CNAEF 213). He is the coordinator of the Degree Course in Hotel Management and Assistant Professor at the Universidade Europeia of Lisbon. For ten years, he was coordinator and professor of the master’s degrees in Innovation in Culinary Arts and Sciences and Food Design at the Estoril Higher Institute for Tourism and Hotel Studies and professor in the areas of Marketing and Communication at the Higher School of Tourism and Sea Technology of the Polytechnic Institute of Leiria. He is a Guest Assistant Professor at the ELISAVA – Barcelona School of Design and Engineering in Barcelona and the Faculty of Arts and Humanities of the University of Coimbra on the Food Heritage: Identity and Cultures doctoral course. He is co-founder of the nonprofit FORK – Food Design for Opportunities, Research and Knowledge; co-founder of Food Design Lab Lisboa; and Director of Marketing, Communication and Innovation at Imppacto, Catering & Events. He researches, publishes and teaches in several scientific areas: Design, Communication, Innovation, Gastronomy, Gastronomic Tourism, Consumer Behavior, Marketing and New Media.

Main Publications:

Bonacho, Ricardo et al. Experiencing and Envisioning Food: Designing for Change Proceedings of the 3rd International Conference on Food Design and Food Studies (EFOOD 2022), 28-30 April 2022, Lisbon, Portugal. Londres, Reino Unido: CRC Press. 2024.

Bonacho, Ricardo; Eidler, Mariana. “Food Design Education: Design for Food or Food for Design? Different Approaches to Designing a Change for our Food Systems”. In Research & Education in Design, Proximity. Londres, Reino Unido: CRC Press, 2023.

Bonacho, Ricardo. “Design Bites – The Practice of Design in Culinary Arts – the case study of the MSc in Innovation in Science and Culinary Arts”. In Transdisciplinary Case Studies on Design for Food Sustainability, editado por Sonia Massari. Elsevier, 2021.

Bonacho, Ricardo. Experiencing Food: Designing Sustainable and Social Practices Proceedings of the 2nd International Conference on Food Design and Food Studies (EFOOD 2019), 28-30 November 2019, Lisbon, Portugal. Londres, Reino Unido: CRC Press. 2020.

Bonacho, Ricardo. Experiencing Food, Designing Dialogues Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017), Lisbon, Portugal, October 19-21, 2017. London, Reino Unido: CRC Press. 2018.

Main Projects: 

Projeto Taste: Rede de Restaurantes Portugueses no Mundo – Valorização e Promoção da Gastronomia Portuguesa e de Portugal como Destino Turístico Gastronómico
TASTE PORT- F II
Universidade Europeia Faculdade de Turismo e Hospitalidade, Portugal

Rescuing seed´s heritage: engaging in a new framework of innovation and agriculture since the 18th century
ERC GA 760090
Universidade de Coimbra Centro de Estudos Interdisciplinares do Século XX, Portugal