EIT Food’s Adam Adamek shares why open innovation is essential to solving food system challenges—and how startups, corporates, and researchers can collaborate more effectively to turn breakthrough science into real-world impact. June Jo Lee explains how food ethnography works and how it can help food companies anticipate the kinds of culture shifts that will shape the marketplace in the years ahead.
Plus: This episode of Omnivore is brought to you by Almond Board of California. Almonds offer endless possibilities for innovation. Visit Almonds.com/Trends to learn more.
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GUESTS
Adam Adamek, PhD, is director of innovation and business transformation at EIT Food, where he oversees a €40 million portfolio focused on scaling sustainable food solutions through cross-sector collaboration. With a background spanning academia, startups, and industry, Adamek helps innovators bridge the gap between science and market success by aligning technology, consumer needs, and investment strategy.
June Jo Lee is an author and food ethnographer, who works with food companies around the world, helping them better understand their customers by using the tools of food ethnography. She has degrees from The University of Texas at Austin, Yonsei University, and the Harvard Kenneth C. Griffin Graduate School of Arts and Sciences.
Omnivore Podcast
Join the award-winning editors of Food Technology magazine every other Monday for Omnivore, the podcast that intersects the business of food and the science of food, through lively discussion and interviews with product innovators, leading researchers, policy makers, and thought leaders from across the world of food.
