Setting the scene for our upcoming #Food Futures Chiasma* taking place at DoubleTree by Hilton in Dunblane from 20th – 22nd Oct and focusing on food innovation, Dr Wendy Russell, senior researcher at The Rowett Institute of Nutrition and Simon Preston from Grace Food Innovation, along with members of the Design in Action team, were online and answering your questions.
Some of the themes discussed included: –
- Food trends and cultures;
- Healthier eating and sustainability;
- Innovation for food waste and byproducts;
- The opportunities and implications of 3D printed food;
To read the thread of this fascinating conversation, click here.