Personal profile
Research interests
Arts-Based Methods for Decolonising Participatory Research, Cultural Policy and the Role of the Arts in Mitigating Marginality, Critical Curating with Marginalised Groups, The Transformative Nature of Food, Communicating with Non-humans: A New Visual Language, Empathic Service Design, Empathy and Business Transformation, Managing Complexity and Creating Innovation through Design.
Education/Academic qualification
Visual Arts, PhD, Namibian Narratives: Identities in Craft and Design, University of South Australia
Feb 28 2010 → Dec 15 2014
Award Date: Dec 15 2017
Business Administration (Marketing), MBA, The VOC in a Cultural Management organisation, Australian Institute of Business
Nov 1 2013 → Mar 30 2016
Award Date: Apr 30 2016
Fashion Design, MTech, Namibian Fashion: A Dynamic Identity Creation Project, Tshwane University of Technology
Feb 12 2006 → Dec 15 2008
Award Date: Feb 1 2008
External positions
Adjunct professor, University of Lapland
Jul 31 2021 → …
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Collaborations and top research areas from the last five years
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Ethical Design for Critical New Curating with Marginalized Communities
Sarantou, M. (PI)
4/1/25 → 3/31/28
Project: Research project
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TRUST: PromoTing Sustainable PRactices for Digitalizing IndigenoUS CulTural Heritage - Global North and South Juxtaposed
Sarantou, M. (CoPI)
9/1/22 → 8/31/24
Project: Research project
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Conclusion
Sarantou, M. & Daou, D., Jan 1 2026, The Transformative Nature of Food: Adaptation, Connectivity and Identity. Taylor and Francis, p. 251-261 11 p.Research output: Chapter in Book/Report/Conference proceeding › Chapter
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Introduction: The connecting identities of food
Daou, D. & Sarantou, M., Jan 1 2026, The Transformative Nature of Food: Adaptation, Connectivity and Identity. Taylor and Francis, p. 3-15 13 p.Research output: Chapter in Book/Report/Conference proceeding › Chapter
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Teaching transformation design through food: Shifting from user-centred to humanity-centred approaches
Sarantou, M., Chen, Y., Wang, Y. & Han, S., Jan 1 2026, The Transformative Nature of Food: Adaptation, Connectivity and Identity. Taylor and Francis, p. 92-118 27 p.Research output: Chapter in Book/Report/Conference proceeding › Chapter
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The Transformative Nature of Food: Adaptation, Connectivity and Identity
Daou, D. & Sarantou, M., Jan 1 2026, Taylor and Francis Inc. 279 p.Research output: Book/Report › Book
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Youths' proposals for the future of food: The 2024 SDGs Design International Awards
Zhang, Y. & Sarantou, M., Jan 1 2026, The Transformative Nature of Food: Adaptation, Connectivity and Identity. Taylor and Francis, p. 151-170 20 p.Research output: Chapter in Book/Report/Conference proceeding › Chapter