Bay Area culture is about disruption and extreme innovation, affecting all aspects of our lives, including the food we eat. Learn about how innovators are imagining how we might eat in the future, with panelists Gabor Forgacs, Modern Meadow (lab-grown meat); Ben Rupert, Real Vegan Cheese (dairy-free cheese); Barb Stuckey, Mattson (new food & beverage products); and journalist Anne Schukat (contributor, The Economist) moderating.
Gabor Forgacs is a theoretical physicist turned bioengineer turned innovator and entrepreneur. He is Professor of Biophysics at the University of Missouri-Columbia; Director of Clarkson University’s Shipley Innovation Center; and the scientific founder of two companies, Organovo and Modern Meadow and presently the Chief Scientific Officer of the latter.
Ben Rupert is a volunteer with the Real Vegan Cheese biohacking project and an animal rights activist.
Anne Schukat is a contributor to The Economist's Technology Quarterly, writing about clean tech, energy and bioscience. Her work has also appeared in Fortune, Fodor's Travel Guides, and other publications.
Barb Stuckey has been at Mattson since 1997, and is currently Chief Innovation Officer at the country’s largest independent developer of foods and beverages for the chain restaurant and retail foods industries. Stuckey is known as a taste, food trend, innovation, consumer insights, and product development expert.
Presented in conjunction with the exhibition NEAT: New Experiments in Art and Technology.
show less
Gabor Forgacs is a theoretical physicist turned bioengineer turned innovator and entrepreneur. He is Professor of Biophysics at the University of Missouri-Columbia; Director of Clarkson University’s Shipley Innovation Center; and the scientific founder of two companies, Organovo and Modern Meadow and presently the Chief Scientific Officer of the latter.
Ben Rupert is a volunteer with the Real Vegan Cheese biohacking project and an animal rights activist.
Anne Schukat is a contributor to The Economist's Technology Quarterly, writing about clean tech, energy and bioscience. Her work has also appeared in Fortune, Fodor's Travel Guides, and other publications.
Barb Stuckey has been at Mattson since 1997, and is currently Chief Innovation Officer at the country’s largest independent developer of foods and beverages for the chain restaurant and retail foods industries. Stuckey is known as a taste, food trend, innovation, consumer insights, and product development expert.
Presented in conjunction with the exhibition NEAT: New Experiments in Art and Technology.
Bay Area culture is about disruption and extreme innovation, affecting all aspects of our lives, including the food we eat. Learn about how innovators are imagining how we might eat in the future, with panelists Gabor Forgacs, Modern Meadow (lab-grown meat); Ben Rupert, Real Vegan Cheese (dairy-free cheese); Barb Stuckey, Mattson (new food & beverage products); and journalist Anne Schukat (contributor, The Economist) moderating.
Gabor Forgacs is a theoretical physicist turned bioengineer turned innovator and entrepreneur. He is Professor of Biophysics at the University of Missouri-Columbia; Director of Clarkson University’s Shipley Innovation Center; and the scientific founder of two companies, Organovo and Modern Meadow and presently the Chief Scientific Officer of the latter.
Ben Rupert is a volunteer with the Real Vegan Cheese biohacking project and an animal rights activist.
Anne Schukat is a contributor to The Economist's Technology Quarterly, writing about clean tech, energy and bioscience. Her work has also appeared in Fortune, Fodor's Travel Guides, and other publications.
Barb Stuckey has been at Mattson since 1997, and is currently Chief Innovation Officer at the country’s largest independent developer of foods and beverages for the chain restaurant and retail foods industries. Stuckey is known as a taste, food trend, innovation, consumer insights, and product development expert.
Presented in conjunction with the exhibition NEAT: New Experiments in Art and Technology.
read more
Gabor Forgacs is a theoretical physicist turned bioengineer turned innovator and entrepreneur. He is Professor of Biophysics at the University of Missouri-Columbia; Director of Clarkson University’s Shipley Innovation Center; and the scientific founder of two companies, Organovo and Modern Meadow and presently the Chief Scientific Officer of the latter.
Ben Rupert is a volunteer with the Real Vegan Cheese biohacking project and an animal rights activist.
Anne Schukat is a contributor to The Economist's Technology Quarterly, writing about clean tech, energy and bioscience. Her work has also appeared in Fortune, Fodor's Travel Guides, and other publications.
Barb Stuckey has been at Mattson since 1997, and is currently Chief Innovation Officer at the country’s largest independent developer of foods and beverages for the chain restaurant and retail foods industries. Stuckey is known as a taste, food trend, innovation, consumer insights, and product development expert.
Presented in conjunction with the exhibition NEAT: New Experiments in Art and Technology.
show less
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