Global Food

featuring Friends of FoodInno

We will highlight distinguished projects and programs by our FoodInno friends and collaborators around the world.  Featuring Norwegian Universities’ sustainable aquaculture research, the Future Food Institute and Food Innovation Masters Program from Italy, and University of Copenhagen’s Food Design Thinking research initiatives and ReGen Village, our international guests will share how their works tie into advancing food industry in a global context.



Marcel Bogers

professor, University of copenhagen

Dr. Marcel Bogers is Associate Professor of Innovation and Entrepreneurship at the University of Copenhagen. He works at the Unit for Innovation, Entrepreneurship and Management at the Department of Food and Resource Economics (Faculty of Science). His main interests center on the design, organization and management of technology, innovation and entrepreneurship. More specifically, his research explores openness and participation in innovation and entrepreneurial processes within, outside and between organizations. In this context, he has studied issues such as open innovation, business models, family businesses, users as innovators, collaborative prototyping, improvisation, and university-industry collaboration.

James Ehrlich

Founder, ReGen Villages

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James Ehrlich is an Entrepreneur in Residence at Stanford University and is the Founder of ReGen Villages, a spin-off company inspired in part by Stanford research during the Solar Decathlon, and a UN Sustainability Brief on the future of tech-integrated real estate development in the built environment that power and feed self-reliant families. James Ehrlich is also a Senior Technologist at Stanford University, Senior Fellow at Opus Novum consortium at NASA Ames, a Resiliency Design team member at the Center for Design Research at Stanford University and an Appointee to a White House / U.S. State Department Joint Task Force on the Nexus of Food, Water, Energy and Waste. The first pilot community of ReGen Villages will break ground in Q1 2017 in Almere, Netherlands, with a pipeline of ReGen Villages off-grid neighborhood developments planned across Northern Europe, before scaling to the global south backed by sovereign wealth funds.



Michael Frøst

Director, Nordic Food Lab 

Dr. Michael Bom Frøst has a background in sensory science and applies this to food innovation and gastronomy. He is director for Nordic Food Lab and Associate Professor in Food Sensory Innovation. As a scientist his main research drive is to understand what good food is, and how we come to enjoy new foods. With this knowledge we can create new and innovative foods that change the way the world eats in favour of diversity and sustainability. Although not too useful in a kitchen, Michael dreams of reincarnation as a pastry chef. Visit our website for more information about our work.


Karsten Olsen

associate professor, University of copenhagen

Associate professor at the Section of Food Chemistry, Department of Food Science, with more than 20 years of experience in research and education in food chemistry and physics in relation to the processing and storage of foods. Understanding the reaction kinetics and the thermodynamics of the enzyme-catalyzed processes in food and model systems using enzyme assays, spectroscopic or chromatographic techniques. Has experience with the use of high-pressure technology for modifying macromolecules spatial structure and subsequent characterization of protein denaturation using differential scanning calorimetry (DSC).


Matteo Vignoli

professor, University of Modena and Reggio Emilia

Matteo Vignoli is "building the future" through research, education and business all centered around the application of Design Thinking and he is experimenting with the world renowned Reggio Approach in higher education. Matteo teaches in several master programs and business schools, and works on innovation projects with global organizations. Assistant Professor in Management Science and Engineering at the University of Modena and Reggio Emilia. Visiting Scholar at Stanford University, Member of the Design Thinking ME310/SUGAR network. Founding member of the Challenge Based Innovation initiative @ CERN. Academic Director of the Food Innovation Program, Trustee of the Future Food Institute and global leader of the Future Food Ecosystem.

Siri Granum Carson

professor, Norwegian University of Science and Technology

Dr. Siri Granum Carson is associate professor of Philosophy at NTNU Norwegian University of Science and Technology. She works at the Programme for Applied Ethics, and her main research areas are corporate social responsibility, corporate sustainability and global business ethics. She is a part of the Management Group of NTNU Oceans, one of the strategic research areas at NTNU, where she is building up a research group on responsible management of ocean resources, with a particular focus on sustainable aquaculture.

Bernt Aarset

professor, NMBU School of Economics and Business

Dr. Bernt Aarset is associate professor at NMBU School of Economics and Business, where he is associated with the research group Food Economics and Policy. His main research areas are fisheries and aquaculture management and policy, in particular the evolution of the Norwegian aquaculture industry.


Inger Elisabeth Måren

Professor, University of Bergen

Inger Elisabeth Måren is an Associate Professor at the Department of Biology, University of Bergen, Norway, and newly appointed UNESCO Chair on Sustainable Heritage and Environmental Management. She holds a PhD in plant ecology and a minor in social anthropology. Her research focuses on the dynamics in coupled human and natural systems, including ecological processes in agro-ecological systems, natural resource management, agro-biodiversity, sustainable forest use, and food production and food security.