19 April 2018, Royal College of Physicians - London (UK)
Gastronomy & Multisensory Design 2050
Project Gastronomia is set to explore dynamics throughout the Food Supply Chain with a single question in mind:
How can we work together through cross-disciplinary collaboration to build more sustainable, nutritious and flavorful future Food Systems within the Food Industry and Hospitality?
On April 19th 2018, a panel of 10 multidisciplinary experts in the field of gastronomy will gather in London with 70 members of the public aiming to share, debate and address in creative and positive ways the major shifts to come through the lens of multisensory design.
The aspects to be taken into consideration will be:
- Social Organizations
- Science & Technology
- Biophysical Environment
Some Issues to explore in the Workshop will be:
FOOD RETAIL How can multisensory marketing campaigns and product design influence healthier and more sustainable choices made by consumers within future retail spaces? How can we leverage technology to transform food retail into a sustainable model whilst keeping it profitable?
FOOD EDUCATION Can cooking, sensory interactions and education be used to change food preferences, buying behaviours and the acceptance of new foods? Can multisensory design and experiences foster cooking confidence in individuals and if so, can this be used as a catalyst for social integration?
CHEFS ROLE How can Multisensory stimuli / hacking your senses fuel creativity to ideate the gastronomic of the Future?
SOURCING & AGRICULTURE AND FOOD WASTE SYSTEMS Can a sensory experience model be shaped to create leverage for a balanced diet that favors multi-crop choices? How can we make farming and a hands-on approach appealing again to younger generations? Can positive sensory experiences revitalize agriculture as an economic activity?
PERSONALIZED FOOD EXPERIENCES How can we use multisensory design to create tools to enhance mindful flavour perception? Can this open a path to the creation of personalized diets?
The Experts will develop a A food system of 2050 adapted to the UK, taking into account major shifts to come and pointing towards Desirable Future Scenarios.
The Participants, based on the Model developed by the Experts, will generate “Artifacts of the Future”, such as:
- New business models
Both will be shared through our Future Report for all our network of Guardians of Good Food!
9:00 – 9:30 WELCOME! General Reception – Royal College of Physicians - Coffee & Pastries
9:30 – 10:15 LET’S GET STARTED The goal: Help build sustainable Food Systems - Outcomes: Future Report – A Food System Model for 2050 – Artifacts of the Future
10:20 – 12:15 FOOD FOR THOUGHT BY THE EXPERTS Individual expert presentations - Cross-disciplinary Sum-Up Session – Introduction to their Food System
12:20 – 12:45 HACK YOUR SENSES Multisensory demo
13:00 – 14:00 MINGLE OVER LUNCH Experts and attendees break together for a networking buffet lunch
14:00 – 17:00 GET TO WORK! Time to break up in groups! Get to work with the experts to develop artifacts of the future
17:00 – 18:00 OUTCOMES PRESENTATION Ideas presented, summed up and next steps discussed
Afroditi Krassa is a multi-award-winning interior and branding design firm based in West London. Founded and led by Greek-born, London-based designer and Creative Director Afroditi Krassa, the studio specialises in category-defining hospitality design, and has a critically acclaimed portfolio spanning bars, restaurants, hotels, cinemas and more.
The Food Writer
Bill Knott started his career as a chef before co-founding the food and drink magazine Eat Soup in 1995. He has since written for a host of magazines and newspapers worldwide, including stints as restaurant critic for the Daily Telegraph, BBC Good Food and BA High Life and – in his present incarnation – The Gannet in the Financial Times.
The R&D Open Innovator
Charlotte completed a degree in Chemistry with Pharmaceutical and Forensic Science and undertook a PhD in Medicinal Chemistry at the University of Bradford. She joined Treatt as a Research and Development Chemist before promotion to Research and Development Manager, gaining vast experience in bench to market product development.
Chef Jozef Youssef
London, UK, Kitchen Theory
The Multisensory Chef
The founder and creative force behind Kitchen Theory. Jozef’s years of experience in London’s most highly acclaimed Michelin star restaurants coupled with his passion for gastronomy, art and science led to him establishing Kitchen Theory. Youssef is also the author of Molecular Gastronomy at Home, and is an associate editor at the International Journal of Gastronomy and Food Science.
Juan Carlos Arboleya
San Sebastian, Basque Country, Basque Culinary Center
The Food Scientist
Manager of the Food Industry Programme and Director of the Master (MSc) in Gastronomic Sciences of the Basque Culinary Center, a multidisciplinary programme. He is Editor-in-Chief of International Journal of Gastronomy and Food Science. Part of his scientific knowledge is applied to the design of new dishes in haute cuisine, as well as new products and services development within the food industry.
Professor Barry Smith
London, UK, Institute of Philosophy, University of London
Director of the Institute of Philosophy at the University of London’s School of Advanced Study and the founding director of its Centre for the Study of the Senses, which pioneers collaborative research links between philosophers, psychologists and neuroscientists. Barry works on the multisensory nature of perceptual experience, taste, smell and flavour.
Professor Charles Spence
London, UK, Oxford University
The Experimental Psychologist
Oxford University Experimental Psychologist who’s research looks at the role of attention in multisensory perception, including sensory perception of food. Of particular relevance to food is his work on vision and chemical senses, which asks the question: do we just smell or taste what we see?
Professor Paul Brereton
United Kingdom, Queen's University Belfast
The Agri-food Specialist
Director of Strategic Alliances (Professor of Practice) at Queen’s University Belfast. A senior scientist working at science-policy interface, he has over 30 years’ experience of applied research in the area of food safety and quality. As well as leading numerous national activities, Paul has co-ordinated two of the world’s largest research projects in the area of food authenticity and traceability: the €20M TRACE project (tracing the origin of food) and currently FOODINTEGRITY a €12M EU sponsored research project that aims to address, at a European level, many of the gaps identified during the recent horsemeat incident. He has published over 70 peer reviewed papers on food safety and quality and edited the book “New analytical approaches for verifying the origin of food” (Elsevier). He and has close links with the food industry, UK Public sector, academia and the European Commission.
The Food Safety Specialist
Sarah Appleby is an independent food safety consultant and has recently been involved with developing training courses for environmental health officers working for local authorities and in private industry.
Lima, Perú, Central Restaurante
El Chef especialista en Biodiversidad
Chef y Restauranteur peruano, conocido por sus restaurantes Central (Perú) y Lima (Londres, Dubai). Virgilio escoge aproximarse a la diversidad de los ingredientes peruanos de una forma similar a aquella usada por los pobladores prehispánicos de los Andes: a través del monitoreo vertical de ecosistemas