Bio:

Journalist, graduated in Chinese language and literature, I am currently director of communication coordinating the network of museums press office & promotion, leading the International collaboration and European project funding team. I’m also in charge of MUSE external relations, and of the brand.

I started to work as freelance interpreter for Chinese language in 1983 to serve several Italian and Chinese companies until 1992, when I entered MUSE. At this museum I first served as multilingual interpreter until 1994, then I was offered to open the Editorial office for publishing 3 scientific reviews. In 1998 I established MUSE Communications department and press office, which I directed until October 2013. After the successful launch of the new MUSE museum, I dedicated my energies to international affairs to coordinate the EU projects and the PR. Among the most exciting activities the 2015Ecsite annual conference was certainly , Since 2017 I took over again the lead of communication department.

For MUSE I curated a number of small-size temporary exhibitions of arts, and realized a special communication  project addressed to children in hospital. From 2012 to 2016 I was joining the Ecsite European association for science centers and museums network Annual Conference Program Committee. Since 2015 I am member of the Cultural Commission of the Municipality of Pergine (Italy). In 2017 I started to serve ICOM Italy as delegate for the Trentino Alto-Adige region.

Abstract:

360°C… Right Temperature for Cooking?

Antonia Caola from MUSE, the newest Italian Science Museum, will highlight the crucial role of the “cooking brigade” in preparing any “communication meal”. Over 20 years of work in the role of Chief Communication Officer at a science museum will help to report 2 different campaigns, illustrating this experience.

In communications there is not any recipe to ensure success. The horse-sense rule learned by MUSE is to avoid serving the same meal twice; recipes must vary according to different contents, audiences, and seasons. Only the passion and style of the “restaurant” should remain recognizable and appreciated.

The examples will demonstrate how the outcomes in a communication teamwork can be as heterogeneous and diverse as the subjects and disciplines exhibited. But diversity and “faux pas” are not a problem if we agree that the overall goal of scientific communication is to keep people hungry, rather than satiating them with standard recipes and fast food.