“Rethinking Food and Food Safety” explores the intersection of data science, genomics, and social sciences in food.
For the last ten years, the meaning of food and the concept of food safety have profoundly evolved, due in large part
to ground breaking advances in science, technology and society.

Paris Conference / October 4-5th, 2018 ( Excerpts )


In Germany, about 2 million kebabs are consumed every day. Pierre Raffard, co-director of Food 2.0 LAB goes back to the origins of the famous Turkish dish to shed a light on the current political debate around #kebab https://t.co/TR76J7PATk 🇫🇷 @KebabAwards @CeftusOrg https://t.co/WJ4mOzRuNI food20lab photo

#Netflix series 'Street Food' is not just depicting the fineness and delicacy of the Asian #StreetFood art. Throughout the episodes the audience gets to know the life of amazing female street chefs fighting against poverty and for their family's survival https://t.co/lUPODWXckT https://t.co/ozR4DaZi5w food20lab photo

Highlights

Genomics, Epigenetics and the Microbiome: Transforming our understanding of health and nutrition – a new food safety paradigm

Integrating global and local – When food safety meets food security – new findings in xenobiotics and environmental health

How Millennials are changing the way we eat – Anxieties and personalized nutrition: from data science and genomics to mass consumer markets

Is the future of food safety the future of food ? Clean foods and alternative proteins: Meeting demand for more plant-based diets

Challenges, paradoxes and crisis management – Food traceability, digital trust, and authenticity: Inventing a more resilient supply chain

Corporate venturing in food – The changing face of food-tech innovation: from blockchains to cognitive cuisine and sustainable gastronomy.

Crispr ice cream
Millennials Food
Smartphone - Bg

Speakers - Paris Conference

Pr. Peter Jackson

Pr. Peter Jackson

Sheffield University

Leontien Hasselman Plugge

Leontien Hasselman Plugge

CEO Supply Chain Information Management

John Carter

John Carter

Vice President Quality Danone

Kristina Campbell

Kristina Campbell

Science writer and author

Florian Pinel

Florian Pinel

Senior Researcher & Master Inventor, IBM Watson

Pr. Catherine Bennetau-Pelissero

Pr. Catherine Bennetau-Pelissero

Nutrition Department, Bordeaux University

Pr. Mark Post

Pr. Mark Post

Maastricht University & Co-founder Mosa Meat

Dr. Parto Teherani-Krönner

Dr. Parto Teherani-Krönner

von Humbolt University, Berlin

Lloyd's Register Foundation

In partnership with Lloyd’s Register Foundation.