Gastronomy & Multisensory design 2050
En Abril de 2018 con base en Londres, Reino Unido; un panel de 10 Expertos de diferentes disciplinas participo en una conversación, junto con 70 ‘gastronomos’ de diferentes disciplinas, con el objetivo de compartir, debatir y abordar de
maneras creativas los cambios a venir.
Se hizo especial enfoque en las maneras en las que el Diseño Multisensorial, sus interacciones con el sistema alimentario y las experiencias de expertos en el campo, como Kitchen Theory y el Prof Barry Smith, pueden cambiar el Futuro.
Expertos participantes
- Professor Barry Smith (Institute of Philosophy, University of London)
- Sara Appleby
- Paul Newnham (SDG2 Advocacy Hub)
- Juan Carlos Arboleya (Basque Culinary Center)
- Chef Jozef Youssef (Kitchen theory)
- Charlotte Catignani (Treatt)
- Bill Knott (Financial Times)
- Afroditi Krassa (Afroditi Krassa)
- Virgilio Martinez (Central Restaurante)
The WNWN Food Labs startup winner of the “Culinary Action! On the Road” stop in London
02/02/2024
WNWN Food Labs (United Kingdom), the foodtech startup that foodtech startup that produces chocolate without cocoa, using plant-based ingredients, has been announced as the winner of the fourth stop of Culinary Action! On The Road, which took place in London. This international entrepreneurship program, conducted in partnership with the local partner University College London, focuses on supporting foodtech startups. Dr.