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Will #Foodtech Change What We Know About Making Food?

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$19.00
Join three leading experts in the food world as they discuss how our everyday staples––eggs, sugar, milk––are radically changing, and what that means for the new wave of products coming to market. Whey protein just like a cow produces in their milk, but not from a cow? Larissa Zimberoff, author of "Technically Food: Inside Silicon Valley's Mission to Change What We Eat," will lead a discussion with Oregon State University's Food Innovation Lab and CPG expert Sarah Masoni and Jonathon Deutsch, upcycling evangelist and professor at Drexel to tease out what this means for our favorite foods, and the foods yet to be dreamed up.  

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About Will #Foodtech Change What We Know About Making Food?

Join three leading experts in the food world as they discuss how our everyday staples––eggs, sugar, milk––are radically changing, and what that means for the new wave of products coming to market. Whey protein just like a cow produces in their milk, but not from a cow? Larissa Zimberoff, author of "Technically Food: Inside Silicon Valley's Mission to Change What We Eat," will lead a discussion with Oregon State University's Food Innovation Lab and CPG expert Sarah Masoni and Jonathon Deutsch, upcycling evangelist and professor at Drexel to tease out what this means for our favorite foods, and the foods yet to be dreamed up.  

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