How transformative can it be to prepare food with mastery and skill? By now there is enough clarity that there is more to food than filling the stomach and maintaining the body in a good condition. The way food is so intricately enmeshed in human cultures around the world means…
To say that a lot has changed in our relationship with food since the times when we were hunter gatherers would be a lame understatement. As we walk down the isles of our nearest supermarket, and think about this statement, no matter how lame it sounds, we might want to…
The voices that advocate steering away from animal protein are getting louder, and more convincing, as the impacts of unsustainable production models become more tangible and more threatening. Plant-based diets are a widely accepted solution, yet not as widely implemented for a variety of reasons. Like it or not, animal…
Human beings are generally omnivores, and the fact that some of them choose to be vegetarians or vegans emphasizes the fact that the food we eat constitutes an important part of our individual identity. According to Professor Claude Fischler, a leading researcher and well known figure in Food Anthropology, as…
Waiting for the first Food is a Conversation of the year our Tarek, in collaboration with our new team member Caroline, have created this article, a perfect introduction to this amazing initiative. And here we are, check this out: Rather than spending time trying to find a widely accepted definition for food…
In order to send-off an intense and prosperous 2016, we’d like to invite all of you to Officucina, the home of the Food Innovation Program in Reggio-Emilia for our event FOOD IS A CONVERSATION: INGREDIENTS FOR INSPIRATION. You will have a chance to discover the desire for challenge and innovation…
We would love to see you at Food is a Conversation with Prof. Kirthi Kalyanam the 1st of december, 6.30 pm, in Officucina! Do you know that Prof. Kalyanam has served as a board advisor and consultant to the Commander of AAFES, a $9B retailer ranking #36 in the…
We would love to see you at Food is a Conversation with Prof. Daniela Barile and Prof. Matthew Lange from UC Davis. Daniela Barile first priority is to set up an advanced analytical lab to develop a detailed understanding of glycan bioactivities through analytics, food processing and functional studies. Prof….
We would love to see you at Food is a Conversation with Gurvinder Ahluwalia, CTO Technical Solutioning at IBM. Mr. Ahluwalia will speak about Blockchain, the underlying technology of Bitcoin, which is poised to be the next highly disruptive technology. Being compared to tech revolutions such as the personal computer,…
Thursday october 27th another ‘Food is a conversation’ took place. This time with Michael Bourlakis, Director of Demand Chain Management Community (Head of Department) & Head of Supply Chain Research Centre. The delicious food was made by Sirley Kaston, who is a student of the food innovation program and…