This event will be made up of a talk, given by three industry professionals, with various perspectives on the April-June AnnualFoodAgenda theme of ‘Food trends and future consumers.’ The speakers will speak for 15 minutes each, followed by a 15 minute Q&A session following. This will encourage active discussion about sustainability and the future of our food and make our audience question where and why these developments are happening. We will ask audience to participate in a short survey following the talk to enable us to see how they found it and what they learnt.
Following the talk we will host an informal drinks and discussion session in the library where our speakers will be open to answering questions for smaller groups or individuals.
This informal session will include a side space for testing EIT project FutureKitchen Virtual Reality series and surveying them.
University of Cambridge
Date and venue
Large Lecture Theatre, Dept. of Plant Sciences, University of Cambridge, Downing Street, Cambridge CB2 3EA
No booking required
120 minutes altogether. 1 hour talk – 3 speakers (c.15 mins talk each, 15 min Q&A)
Followed by 1 hour informal discussion and meet and greet alongside FutureKitchen VR series testing
General public, PhD students and early career researchers.
Vaiva Kalnikaite – CEO of ‘Dovetailed’ and inventor of Nufood – the 3D printed food. twitter.com/vaivutek
Professor Alison Smith – Alison’s research addresses several aspects of the metabolism of plants, algae and bacteria, in particular vitamin and cofactor biosynthesis, using a wide range of techniques from biochemistry through molecular biology to genomics, coupled with mathematical modeling approaches.
AWAITING CONFIRMATION FOR 1 SPEAKER