On the 25 June, in collaboration with the Institute of Food Technologists (IFT), we’ve brought together leading voices from across science, nutrition and food innovation to explore the future of food and the role our industry can play in shaping it.
Feeding a projected 10 billion people by 2050 requires new thinking about how food is produced, consumed, and communicated. Attendees will hear about the visionaries, technological milestones, and other advancements in the history of food. They will also gain insight into how modern nutrition science and food technology are creating opportunities to improve global diets and how the Science Museum in London uses its Future of Food exhibition to share stories of new food technologies with a hesitant but curious public.
What to expect?
Join food scientist, historian, and commentator Anthony Warner (The Angry Chef); Dr. Roger Highfield, science director at the Science Museum; and Dr. Clare Leonard, VP nutrition and health sciences at Tate & Lyle, for this free one-off talk, moderated by Julie Bricher, science and technology editor of Food Technology, as they unpack:
- How food technology and nutrition science are evolving
- The opportunities to improve global diets
- How we can build greater understanding and trust in food innovation
Mark your calendar:
\ Thursday 25 June
\ 10:00 AM CDT | 4:00 PM BST | 11:00 PM SGT