Feeding a projected 10 billion people by 2050 requires new thinking about how food is produced, consumed, and communicated. Attendees will hear about the visionaries, technological milestones, and other advancements in the history of food. They will also gain insight into how modern nutrition science and food technology are creating opportunities to improve global diets and how the Science Museum in London uses its Future of Food exhibition to share stories of new food technologies with a hesitant but curious public.
Join food scientist, historian, and commentator Anthony Warner (The Angry Chef); Dr. Roger Highfield, science director at the Science Museum; and Dr. Clare Leonard, VP nutrition and health sciences at Tate & Lyle, for this free one-off talk, moderated by Julie Bricher, science and technology editor of Food Technology. This webinar is sponsored by Tate & Lyle.