A Gastrophysics approach to the future of food
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.
Date:
29 January 2025, 12:30
Venue:
Oxford Martin School, 34 Broad Street OX1 3BD
Venue Details:
Seminar rooms - the venue is accessible
Speaker: Various Speakers
Organising department:
Oxford Martin School
Organiser:
Dr Lexi Earl (University of Oxford)
Organiser contact email address:
futureoffood@oxfordmartin.ox.ac.uk
Part of:
Future of Food seminar series
Booking required?:
Not required
Audience:
Members of the University only
Editor:
Alexandra Earl
