What If: Scientists Are the New Chefs?

September 11, 2015 07:30

From synthetic meat to gene-altering pesticides, scientists are exploring new solutions to feed the world. What if most of our food is designed by man and not by nature?

Join an in-depth discussion that explores the possible, plausible, and probable impacts of synthetic and bio-engineered food becoming the norm.

Simultaneous interpretation in English, Mandarin Chinese and Japanese

This session is webcast live.

Speakers:

Dennis Dimick

Executive Editor, Environment, National Geographic Magazine

Richard Jefferson

Chief Executive Officer, The Lens

Christopher E. Nelson

President and Chief Executive Officer, Kemin Industries

Laura Nyström

Professor of Food Biochemistry, ETH Zurich

Mark Post

Professor and Chair of Physiology, University of Maastricht