In this session, we will describe a number of the research projects around the future of food, and the role of food psychology: Everything from how to nudge people away from animal protein and towards entomophagy, as well as other future foods stretching from jellyfish to leafy greens, from edible flowers to weeds, and from 3D printed foods to vermin. We will also consider the role of artificial intelligence, and other digital technologies, illustrating our gastrophysics approach working with everyone from chefs to food and tech companies, and conducting experiments in restaurants as well as at experiential events and online.