ads-food-innovation

ACADEMIA | FOOD | BUSINESS

Interviews

Augustin Denous: Crémier-Fromager in Paris

InterviewTHE FUTURE OF CHEESE
Food Innovation Quarterly: What is the most important, guiding principle of your work? Augustin Denous: It is all about respect: for the producers and the animals, the customers, my team. And I am fascinated by cheese: it is a food, but also, and above all, a means of conveying pure...

Rasmus Munk: Alchemist, Activist, Eco-industrialist

DOSSIER PROFILE
Rasmus Munk and his “Holistic Cuisine” may just be as innovative as things get in the gastronomic realm. Alchemist, his Copenhagen restaurant, is the high-tech,...

Raffael Wohlgensinger: The Founder of Formo

Interview THE FUTURE OF CHEESE
Food Innovation Quarterly: Hello Formo - Could you tell me a bit about yourself? Rafael Wohlgensinger: We’re Formo, the future of dairy. We use micro...

Ganesh Bagler: Computational Gastronomy – Blending Food with Data Science

Interview AI and Food
Food Innovation Quarterly: Why has food related data become so indispensable? Why is 'computational gastronomy' a substantial topic? Ganesh Bagler: Quite clearly, food is an...

Tracy Chang: My Cuisine Reflects my Cultural Heritage

Interview Generation Chefs
The unusual career path of American chef Tracy Chang began with medical studies, then finance, but her love for cooking superseded it all. After...

Amy Sherman: The Cheese Professor

Interview THE FUTURE OF CHEESE
Food Innovation Quarterly: Amy, could you briefly share with me what led to your role there? Amy Sherman: Sure. I’m a food writer, recipe developer,...

Mark Post: Cellular Meat – Between Science Fiction & Tasty Burgers

Interview New business models
August 2013. Mark Post, Professor of Vascular Physiology at Maastricht University (Netherlands) Founder and Scientific Director of the Startup Mosa Meat, presents his concept...

Ismet Demir: How Do You Feel Today?

Interview Emodities
Ismet Demir, Founder, Brewmood Coffee, Izmir, Turkey Food Innovation Quarterly: Can you please briefly introduce yourself? Ismet Demir: I’ve worked in sales, marketing and customer interaction...

Maria Pocovi: Food at The Crossroads of Emotions and Technology

Interview AI and Food
Food Innovation Quarterly: What inspired you to start the Emotion Research Lab? Maria Pocovi: I started this project six years ago with the idea of...

Vanessa Kimbell: ‘The Joy Of Baking’ For The Gut

Interview Microbiome and fermentation
The author’s ‘The Sourdough School’ was dubbed as the most important book of the year (2018). Its sequel, ‘The Sourdough School: Sweet Baking’, was...
understanding-the-food-consumer
logo-food-innovation-quarterly
Subscribe for the latest Food Innovation updates
Explore Food Innovation Quarterly
About Us
Store

Copyright ©2023 Food Analytics. All rights reserved. Food Innovation Quarterly is an affiliate of Food Analytics.