The Future of Food

Monday, April 23, 2018 - 6:00pm to 8:00pm

Location

Drexel Bistro
101 N 33rd Street
Philadelphia, PA 19104
  • Philadelphia Science Festival

SOLD OUT

From culturing algae to cultivating insect proteins to recycling food waste, technology offers inventive ways to sustainably nourish a global population expected to grow nearly 40% by 2050. However, a multidisciplinary approach is needed to bring food and agricultural technologies from the realm of ideas to the reality of daily life. Join scientists from the Monell Center and Drexel University’s Center for Food & Hospitality Management and Department of Nutrition Sciences for a discussion on food sustainability from sensory, nutritional, and culinary perspectives. Tickets include a “scientifically delicious” tasting menu of nutritious, sustainable foods prepared by Drexel students and faculty.


Speakers:

Gary Beauchamp, Ph.D.

Gary Beauchamp is Distinguished Member and Emeritus Director and President of the Monell Chemical Senses Center, having served as Monell’s Director and President from 1990 – 2014. He received his Ph.D. in biopsychology from The Pritzker School of Medicine of the University of Chicago. Dr. Beauchamp’s current research interests include the role of taste and flavor in food and beverage choice and acceptance, olfactory communication in humans and other animals, and the development and aging of taste and smell. 


Jasreen Sekhan, Ph.D.

Jasreen Sekhan is Assistant Professor of Culinary Arts and Food Sciences at Drexel University. Jasreen received her Ph.D in biosystems engineering from Oklahoma State University. Her research on using coproducts in the food industry helps fight the battle of recovering food waste without generating more waste.


Stella Volpe, Ph.D., RD, FACSM

Stella Volpe is Professor and Chair of the Department of Nutrition Sciences at Drexel University. Stella received her bachelor’s degree from the University of Pittsburgh and both her master’s and doctoral degrees from Virginia Tech. She researches nutrition and athletic performance as well as the prevention of obesity and diabetes, and she enjoys the field of nutrition and exercise physiology because she gets to work with wonderful graduate students!

Participating Partners

  • Drexel Bistro
  • Drexel University
  • Monell Chemical Senses Center