FOOD MEETS SCIENCE

This September 13th, an all-star lineup of experts will focus the whole program on two main topics. Starting with MEAT – NO MEAT. A subject that sparks discussions all over the world and that is definitely affecting fine dining and the way we all eat. The talks? Stacy Pyett will conduct one called Weird, Wild and Delicious, about new protein sources; Ariette Matser will talk about the science behind plant-based burgers and Marleen Onwezen about Finding Flexitarians: what’s driving consumers? All of them are scientists from Wageningen University & Research, one of the partners of the event and a leading institution when it comes to sustainability. The cooking shows will also bring excitement as Fatmata Binta (Fulani Kitchen) presents her new vegetarian menu while explaining attendees about her farming projects for women in Africa; Rüdiger Brummer from Nice to Meat explains what it is to be a Meat Sommelier and Himanshu Saini (Trèsind) bring his dishes to Amsterdam.

FOOD AND SPACE, the second subject of this year’s Food Meets Science conference takes us to the stars and back. Humans have always shared this big curiosity for the infinite space and all there’s to see and discover, and this year we team up astronauts, experts and academics to discuss their work involving space nutrition. Starting with Mathieu Castex and Jörg Hofmann from LSG Group, who work as menu developers for the German ESA astronauts, not just cooking, but also designing and caring for the production process. They will host a show cooking and tasting of the food astronauts eat in outer space. Followed by astronaut and professor Reinhold Ewald, who will explain the evolution of space nutrition and how it started as a commodity that turned into a key part of every mission to space. And last but not least we’ll connect directly with astronaut Matthias Maurer in Houston as he and Bernd Breiter (BigCityBeats) explain what gastronomy, space and music have in common.

“Science is an amazing tool to educate and to have a better understanding of things in the culinary world. With that knowledge, farmers, producers, chefs and even guests can make better and more conscious decisions about what they grow, how the fish, what they produce or buy, how they cook and what they eat just to name some examples. Through FOOD MEETS SCIENCE our goal is to spread that knowledge and education and to provide a worldwide platform to experts that are doing amazing work in both the culinary and the scientific world.” explains Joanna Slusarczyk, neuroscientist and one of the founders of THE BEST CHEF.