Food Innovation: Science & Technology
Technology transforms our food in more ways than we can imagine. Food researchers use their background in Chemistry, Microbiology, Biochemistry, Nutritional Science to shape the future of our food. In this session, we introduce food innovation research and how this works in the cutting-edge food companies!
Lisa Q. Fetterman
Founder and CEO, Nomiku
Nomiku is the first home sous vide immersion circulator machine on the market. Lisa has been featured in Wired, Make, CNET and Forbes, and was named on both Forbes and Zagat Survey’s 30 Under 30 lists for her pioneering work in the food space. Lisa has worked at some of the top restaurants in the country including Babbo and Jean-Georges in New York and Saison in San Francisco. She lives in San Francisco where she employs her hunger-inducing recipe blog and infectious personality to fuel Nomiku’s momentum.
Vice President of Culinary innovation, Hampton Creek
Chris Jones is the VP of Culinary Innovation at Hampton Creek. He is one of the driving creators behind the company’s premier product, Just Mayo. Prior to joining Hampton Creek, Jones was the Director of Cuisine for over six years at Chicago’s renowned Michelin Star restaurant Moto, where he worked directly with Chef Homaro Cantu on a variety of molecular gastronomy projects, including the famed “miracle berry” venture. Jones was also a contestant on the ninth season of Bravo’s critically acclaimed series, “Top Chef.” Jones left the restaurant industry for Hampton Creek, driven by a desire to create a better world for his daughter, Savannah.