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Designing foods of tomorrow [On-demand webinar]

What will the future of food look like? Join our panel of experts as they discuss their quest towards creating the future of food.

As the world's food demands are growing at an alarming rate, it is necessary to rethink the future of foods.

Which products will be enabled by the rising technologies disrupting the industry? What will future foods look and taste like? How can the nutritional content of foods be ensured and will the experience be different? Will AI be able to dictate our flavour and texture preferences?

Watch this panel discussion hosted during Fi Europe CONNECT 2020 to find out more. 

Speakers

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Moderator: Nard Clabbers, Chief Science Officer, FoodNed

After his study of Human Nutrition at Wageningen University in the Netherlands, Nard Clabbers worked for the food industry for more than a decade as the liason between marketing and science. In 2011 Nard joined Dutch research organisation TNO to lead their nutrition and health team. Also at TNO, he then set up the world’s largest public-private research consortium on personalised nutrition and health. His current position is Chief Science Officer for the startup company FoodNed.com. FoodNed helps consumers choose and buy the best foods based on their personal profile.

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Alon Chen, CEO and Co-Founder, Tastewise

Alon Chen is the co-founder and CEO of Tastewise, the food intelligence platform that powers some of the world's leading food brands. Established in 2017, Tastewise fuels product, marketing and sales innovation by giving customers access to up-to-date insights, collected across billions of data points. No outdated reports, no guesswork. Previously, Alon was a Google executive, where he founded and launched Google Partners in 27 countries. He served as Google's Chief Marketing Officer in Israel and Greece, and led the global relationship with the World Economic Forum.

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Aline Santa Izabel, Founder, YOGUT ME

Aline de Santa Izabel is a microbiologist, bioengineer, and food-tech entrepreneur with extensive experience in product development and innovation. She is a leading voice within personalized nutrition and gut health in Sweden. As the founder of YOGUT ME, an award-winning, science-based startup pioneering personalized nutrition in the Nordics, she combined her passions for food innovation, microbiome science, impact, and sustainability. She has also founded Synbiotic Kitchen, an educational platform which uses fermentation as a tool to promote knowledge about gut health and the microbiome.

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Jolanda van Bilsen, Expert Immune Health, TNO

Jolanda van Bilsen is Senior Scientist Immune Health and Food Allergy at TNO. She is a board certified Immunologist (SMBWO) and a European registered Toxicologist (ERT). The unifying theme of her work at TNO has been the application of academic knowledge to modify and/or strengthen immune responses by microbes, pharma or food components. She is currently involved in several applied research programs applying artificial intelligence solutions in immune health, food allergy and immunotherapy initiatives, and works as a consultant for companies.

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Chloé Rutzerveld, Food designer and futurist, Chloé Rutzerveld Food & Concept Design

Chloé Rutzerveld is food designer and food futurist. She explores and challenges food production and consumption and is fascinated by nature, the human body and the strange relationship people have with food. Chloé studied Industrial Design at the Technical University in Eindhoven. After graduating Cum Laude in 2014, she started her food design studio. Chloé’s work is interdisciplinary and a direct response to the things she questions or is fascinated about. By combining aspects of design, science and technology she thinks up new ways to make our food more efficient, healthy and sustainable. She communicates her ideas through speculative design probes, interactive installations, exhibitions, workshops and experimental dinners. By using food as medium, she makes new technologies and food related issues tangible for a wide variety of people, resulting in a better understanding and in-depth discussions. Chloé’s work is meant to inspire, provoke and educate while bridging the distance between research, production and consumption.

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