talk
The Future of Food
Saturday 6 July
Decode the secrets of tomorrow's menu with food science
Join us for a series of presentations from food scientists, local producers and forward thinkers as we learn more about this ever changing field. With the rise of vegan alternatives and shifts towards more eco-conscious food habits, it's hard to predict what we'll be eating in the future.
What is Food Science?
Food Science is the study of scientific and technical disciplines to help ensure the safety, availability and consistency of food globally.
This event celebrates 60 years of the Institute of Food Science and Technology #IFSTJubilee60
There's loads more foodie fun taking place across the museum for Dundee Food Festival - click here to see the full programme.
Meet The Speakers:
Dr Jon Wilkin is a lecturer in New Product Development and is the business development manager for Food Innovation at Abertay University (FIA). FIA is a practical innovation support for the food and drink industry, which connects academics within the division of engineering and food science with external partners in industry.
Professor Kofi Aidoo of Food Safety and Microbiology at the Department of Biological and Biomedical Sciences at Glasgow Caledonian University. Aidoo was recently appointed to the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) Joint Expert Committee on Food Additives and Contaminants (JECFA) in Rome.
Dr Martin Peel, Managing Director of Growers Garden. Growers Garden started as a collective of 16 farming families who have been growing vegetables for over four generations in the east of Scotland, but now include growers from Perthshire and the Borders too. What unites all of us is a passion and commitment to farm sustainably and responsibly, and that’s what led to the creation of our fresh broccoli crisps.
