“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
#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
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.
Speakers - Paris Conference
CEO Supply Chain Information Management
Vice President Quality Danone
Science writer and author
In partnership with Lloyd’s Register Foundation.