Ricardo Bonacho has a degree (2006) in Communication Design and Graphic Techniques (pre-Bologna) from the School of Technology and Management of the Polytechnic Institute of Portalegre, doctor (2019) in Design with a speciality in Food Design, from the Lisbon School of Architecture of the Universidade de Lisboa and specialist (2015) of recognized merit (DL 206/2009) by the School of Education of the Polytechnic Institute of Santarém (CNAEF 213), Production of Media and Audio Visuals. He is invited Adjunct Professor and member of the Scientific and Executive Commission of the Masters in Innovation in Culinary Arts and Sciences and Food Design at the Estoril Higher Institute for Tourism and Hotel Studies, and Guest Adjunct Professor at the School of Tourism and Technology of the Sea of the Polytechnic Institute of Leiria. He is an Assistant Assistant Professor at the Faculty of Arts of the Universidade de Coimbra, where he teaches Food Studies II in the PhD course in Food Heritage: Identities and Cultures and was an Assistant Professor at the Faculty of Arts and Letters of the Universidade da Beira Interior in the Multimedia Design course where he taught Interaction Design I and II.
He is a collaborating researcher at the Center for Research in Architecture, Urbanism and Design (CIAUD / 70%) at the Lisbon School of Architecture of the Universidade de Lisboa and at the University of Lisbon Centre for English Studies (ULICES/CEAUL / 30%). In the context of non-academic professional activity, he develops training as a designer in communication, being responsible for several projects in Graphic Design, Packaging, Editorial, Institutional Communication, Interaction Design and Exhibitions. He is currently the director of communication and marketing for the Imppacto Group (Imppacto, Catering & Eventos), where he collaborates in the management, organization and promotion of fine dining events in the context of catering, and is also responsible for the entire communication and marketing strategy of the Imppacto Group.
RESEARCH, PUBLISH AND TEACH IN SEVERAL SCIENTIFIC AREAS:
Design; Communication; Creativity; Creative process; Food Design; Innovation; Gastronomy; Culinary Arts; Consumer Behavior in Food Service; Gastronomic Tourism and Communication in Food.