Seminars & lectures

3-D Printing

February 21, 2018
4-5 p.m.
2432 Food Sciences Building

Hod Lipson, professor of mechanical engineering and data science at Columbia University, shares the technology of 3-D food printers. These devices can fabricate edible items through computer-guided software and cook edible pastes, gels, poders, and liquid ingredients-all in a prototype that looks like an elegant coffee machine.

Wasted: A Story of Food Waste

March 20, 2018
4-5 p.m.
2432 Food Sciences Building

Grab some appetizers before watching the movie, “Wasted: A Story of Food Waste” in 1148 Gerdin. Appetizers will be served beginning at 6 p.m., with the movie beginning at 6:45 p.m. The movie shows how influential chefs from around the world transform scraps of food into savory dishes. Following the movie, Lynn Pritchard, co-owner of Table 128 Bistro & Bar, will give a brief talk about how his restaurant handles food waste.

Food Waste

March 28, 2018
4-5 p.m.
2432 Food Sciences Building

Christine Moseley, the founder of Full Harvest, a business-to-business marketplace for ugly and surplus produce, will present a talk Wednesday, March 28, from 4-5 p.m. She’ll discuss the online marketplace connecting farms with food and beverage companies to buy and sell surplus and imperfect produce.

Internet of Food

April 11, 2018
4-5 p.m.
2432 Food Sciences Building

Matthew Lange, professional food and health informatician and research scientist at UC Davis, will give a presentation on the Internet of Food. Lange’s research program is helping to define and shape a new scientific discipline known as Food Informatics, while simultaneously enabling the engineering of a computable infrastructure for the burgeoning Internet of Food.

Ethical Considerations

April 24, 2018
4-5 p.m.
2432 Food Sciences Building

This closing lecture/interaction for the spring installment of the Hilton Chair lecture series, in 2050 Agronomy, will feature Brian Green of Santa Clara University speaking about the potential ethical implications of emerging and disruptive food technologies. He’ll share what needs to be considered so people may use these technologies in ways that encourage the development of a healthy, fair and sustainable food system for the future.