contact: raul [at] raulmasu [dot] org


I am a 30 years old academic person working at the intersection of music technology and human-computer interaction. With more than a decade of research experience, I have worked on a wide range of technology and topics - including digital commons, music performance, interactive systems for dance and embodied interaction, live coding, game design, virtual reality - always maintaining the focus on the importance of persons as complex and social human beings. During this time, I had the opportunity to collaborate with great researchers and coauthored around 50 papers published in peer-reviewed journals, conferences, and books in the field of music technology (i.e., NIME, AudioMostly, Sound and Music Computing) and HCI (i.e., CHI, TEI, DIS, Personal and Ubiquitous Computing Journal), obtaining awards and mentions in conferences like CHI and DIS.

I hold a bachelor in electronic music and a 10 years diploma (master-level equivalent) in music composition from the Music Conservatory of Trento, and a PhD in digital media from Nova University of Lisbon (Department of Computer Science). I conducted research/taught in Italy, Portugal, and Thailand. In the past few years I have been particularly active in the New Interfaces for Musical Expression (NIME) community, and co-authored the ethical code for this conference. I am also one of the initiators of the NIME Eco Wiki, a repository to support a sustainable practice for music technology design.

As a side track, I developed a number of artistic projects as composer or interaction/sound designer presented in a variety of international contexts, ranging from interactive new media installations to classical concert settings. I am also active in the Free Software community, I am one of the Italian translators for Free Software Foundation Europe (FSFE), and collaborated with the Italian branch of the FSFE campaign Public Money? Public Code!.

I am not only interested in music and technology, I love nature, and I am an experienced fermenter. I collaborated with a restaurant and developed untraditional misos and koji-treated vegetable charcuterie; I also organized fermentation courses in exchange for organic vegetables.