Ricardo Bonacho

Senior communication designer; professor and member of the scientific committee of the master’s degrees in Innovation in Culinary Arts and Sciences and in Food Design, at the Estoril Higher Institute for Tourism and Hotel Studies, where he also teaches Food Design, Eating Design, e-Marketing and Digital Design, among other disciplines related to creativity, design, communication and food design; professor of Design Applied to Cooking, Design Applied to the Catering Industry, Design and Communication and Creativity, and Food Design at the School of Tourism and Maritime Technology of the Polytechnic Institute of Leiria; collaborating researcher at the CIAUD- Research Centre for Architecture, Urbanism and Design – of the Faculty of Architecture of the University of Lisbon; collaborating researcher of the CEAUL- University of Lisbon Centre for English Studies – where he coordinates the area of Design and Communication of the academic and cultural program Receiving | Perceiving English Literature.

PhD in Design from the Faculty of Architecture of the University of Lisbon; specialist degree in the scientific area of Audiovisuals and Media Production (CNAEF 213) by the Polytechnic Institute of Santarém; post-graduated in Communication Design and New Media from the Faculty of Fine Arts of the University of Lisbon; bachelor’s degree in communication design and Graphic Techniques by the Higher School of Technology and Management of the Polytechnic Institute of Portalegre.

Has been active for more than a decade as a freelance or dependent designer, with work recognized by several institutions, mostly commercial and cultural, in Portugal, but also in France, the United Kingdom, Brazil, and South Africa.

Publishing activity versed mainly on how design, gastronomy and communication interact, particularly regarding gastronomy and food design, from the food design perspective. Organized and participated in exhibitions and conferences that took place in Portugal and abroad within the scope of Experimenta Design (2011 and 2013) and the research developed during the phD, Experiencing Food (EFOOD 2017, EFOOD 2019).