Digitizing Flavour
Moderators
Professor and Sensory Scientist, UC Davis
Dr. Guinard is a sensory scientist and a consumer researcher. His research is focusing on the sensory properties of foods and beverages, how humans perceive them, and how they affect food choice and food intake and consumer behavior.
Speakers
CEO, Aromyx
Dr. Joshua Silverman serves as CEO for Aromyx, joining the company in 2018. Dr. Silverman has 20 years of experience in new technology research, development and commercialization. Dr. Silverman also serves as an advisor for a number of biotechnology companies and was formerly...
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PhD Student, IC-FOODS UC Davis
Predicting flavour outcomes in recipe making (or food processing) is an ongoing effort. Ingredients never taste the same, people's taste preferences and expectations change.Sensory products like music and image are digitised - sounds and colours can be synthesized from basic elements...
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Research Scientist, MIT Media Lab and Harvard University
Dr. John de la Parra is an ethnobotanist and plant chemist. He holds appointments as an Associate at Harvard University, within the Harvard University Herbaria, and as a Research Scientist at MIT, working as the Research Lead for the MIT Media Lab's Open Agriculture Initiative. He...
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Founder & CEO, Analytical Flavor Systems, Inc.
Before starting Analytical Flavor Systems, Jason was the Founder and Executive Director of The Tea Institute at Penn State, which oversees 20+ researchers in 5 fields of study in traditional Chinese, Japanese, and Korean Tea. Jason did his research in Sensory Science and Data Mining...
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Co-Founder and CEO, Thimus
Co-founder and current CEO of Thimus, a startup company devoted to applied neuroscience, with bases in California and Italy. I believe we can bring profound innovation to human behavior and well being. The future is not just in better understanding how the brain works, but to use...
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Saturday March 23, 2019 2:15pm - 3:15pm PDT
The Archery