FoodTech: How will we eat in the future?

This event is jointly organized by swissnex Brazil and the Science and Technology Office Seoul as part of the Swiss Digital Days programme. Join a collaborative dialogue with peers from Brazil, South Korea and Switzerland.

Event Details

Location

Online Conference

Date

3 November 2020
8:30 am Brazil
12:30 pm Switzerland
8:30 pm South Korea

Cost

Free access, registration required

Food is a central element of our lives, and feeding 9.8 billion people in 2050 will require new tools and concepts. Environmental challenges, new technologies and digitalization allow us to explore new concepts of food production, preservation and consumption. In agriculture, for instance, the concerns about efficiency, sustainability and environmental impacts are accelerating the digitalisation processes and the adoption of new technologies to cope with consumer and market demands.  In parallel, there is a growing interest in healthier lifestyles and customised diets. Plant-based proteins have been gaining attention and new alternatives are constantly becoming available. However, food waste remains a challenge at all the levels of the food supply chains, but various technologies are being developed to prevent it from the farm to our tables.

“FoodTech: How will we eat in the future?” is an event is jointly organized by swissnex Brazil and the Science and Technology Office Seoul as part of the Swiss Digital Days programme and will bring relevant stakeholders together to discuss these issues and identify best-practices in Brazil, Korea and Switzerland.

Topics and Development

The proposed event aims to address the theme of the future of food under the bias of new technological frontiers, digitalisation and the environmental challenges that drive the development of new technologies in the digital and biotechnological field. Using the «tell» format, participants will be divided into three thematic groups to express their views and engage in a collaborative debate with experts from Brazil, South Korea and Switzerland.

To explore this theme and offer participants the opportunity to observe the paths that open up for the future of food three key topics will be highlighted:

A. Agriculture System & Food

Agricultural technology or agrotechnology is the use of technology in agriculture, horticulture, and aquaculture to improve yield, efficiency, and profitability. Agricultural technology can be products, services or applications derived from agriculture that improve various input/output processes. How advanced is digitalisation in agriculture systems and food production? Are there big gaps or resistances in adopting new technologies in farming? What mishaps and pitfalls can affect our sustainability, health, security, and economy in the future of agriculture? How digitalisation and new technologies in agriculture can tackle global challenges, such as hunger, sustainability, health, and energy? Can we shape the cities of the future with new concepts of food production and consumption? Can agritech contribute to building a better tomorrow?

B. Technology & Food (alternative foods and new foods)

With the growing interest in a healthy lifestyle, plant-based protein and fermented food are getting more attention, as more of the health benefits are discovered. Is this reflected in the current offer and vision of the food industry? Science proposes solutions inspired by nature, enhancing nutrients, preventing diseases and creating flavours. Where does it stand? Is the current technology caught up with the market demands for alternative food? Future is now, and together with new products also new services have been enabled by digitalisation. What’s next? Where does science stand, and how does it envision healthy nutrition? What are the avenues for the future of food and food-related services?

C. Food Waste: “PrevenTransforManage”

Food waste is a big challenge for the future of food. The UN estimates that each year around one-third of the food production is wasted, and amounts for 1 trillion US dollars in value. Technologies that prevent rotting during transportation and keep products fresh for longer are vital. That’s also true for technologies that help manage and monitor production and stock levels. What’s the current status and available services/technologies helping prevent food waste?

Guests specialists

A – Agricuture Food & Systems

Paulo Silveira – CEO at FoodTech Hub Brasil

Paulo Silveira has held muiltiple positions over his professional career, CEO of Danisco Ingredients for South America; CEO of Blockbuster – Brazil; CEO of Intecom – Integrated Logistics; CEO of Unidas Rent a Car; CEO and founder of GREEN ASSETS. He is also a Board Member of ADVB; Apprimus, a company founded by Grupo Martins, Accor and BRF; of Sequoia Logística and Tatu Marchesan.  Since November 2018, he is the manager of the FoodTech hub Brasil. 

João Carvalho – Innovation & Digital Advisor at Cargill Brasil 

Digital Strategy, digital business development and venture building advisory. Startup / Innovation / University ecosystem relationship and partnership. He develops new digital business and strategic projects, either in startups or in the context of corporations. Today he is a Digital Strategy and Innovation Advisor for LATAM at Cargill, where he works closely with the region’s businesses in the definition of digital strategy, development of new products and businesses, in addition to leading the company’s partnerships and relationship with the ecosystem of start-ups and innovation. Previously, she had entrepreneurial experiences launching e-commerce/subscription startups for cosmetics (Sublime Rituals) and fintech/energy (Dooak), and leading Products, Marketing and R&D in organic foods at Fazenda da Toca. He also managed innovation programs and strategic projects.

Fernando Antonio Hello – PhD Researcher – Tech Transfer at Embrapa

He has a degree in Agronomic Engineering (USP – University of São Paulo, 1981), a degree in Psychology (USP – University of São Paulo, 1986), a specialization in Psychoanalysis (PUC – Pontifical Catholic University of São Paulo, 1992), a Master in Education (UNIMEP – Methodist University of Piracicaba, 2004) and a PhD in Education (UNICAMP – State University of Campinas, 2009). He is currently a Researcher in Innovation and Business Management Policies and Strategies, Secretariat of Innovation and Business, EMBRAPA – Brazilian Agricultural Research Company, where he works with the governance of Embrapa’s Innovation Policy. He also develops research in the area of planning, development, application and impact assessment of Public Policies (PPs) for dissemination of technologies in Programs, Projects and Courses in different areas of tropical agriculture.

Thainná Cardoso Waldburger – Agroscope (CH)

She has a Bachelor in Environmental Engineering from the Faculdade de Tecnologia e Ciênicas de Itabuna-FTC and is proficient in Geoprocessing. She also has a Master in Regional Development and Environment by the State University of Santa Cruz – UESC: Currently she is a Scientific Employee at Agroscope.

Christine Schäfer, MSc BA – Researcher at GDI Gottlieb Duttweiler Institute

 

Christine Schäfer is a researcher at the GDI Gottlieb Duttweiler Institute. She analyses social, economic and technological trends, with a focus on food, consumption and trade.

 

Carlos Ribeiro, Executive Director at Sensix Agro

Carlos Ribeiro, Co-founder and CEO at Sensix. Mechatronic Engineer with training and vast experience in the digital agriculture market. He founded Sensix in 2015, a digital intelligence management platform that consolidates data from images, machines, soil and plants to define strategies to increase profitability is being used in over 300 thousand hectares in Brazil. Working in soybean, corn, cotton and sugarcane crops, the Sensix FieldScan platform is able to deliver maps of weed location, quantify crop failures, identify variability of vigour and biomass for variable rate application of fertilizers, nematicides, growth regulators (cotton), resistance inducers and herbicides, communicating directly with the application machinery and impacting on input economy, greater homogeneity of cultivation and increased productivity.

 

B – Technology and Food

JongKyu Jang, Director Latitude Korea (Moderator)

As a key member of Latitude Inc. JongKyu has been developing sustainable solutions to minimise environmental impact and maximise the brand value of the companies Latitude represents. JongKyu has inspired and led a number of innovative collaboration programmes for both large corporates and start-ups in the sustainability space. JongKyu also oversees multiple marketing programmes and collaboration projects between international entities and Korean corporates as part of a broader in-market representation function. Before joining Latitude JongKyu was a Sales Specialist at Korea Yakult and held various positions related to sales, training, planning and oversight.

Alex Bastos, Global Director Front End Innovation, S&T, Flavours, Givaudan

Alexandre’s role as Global Director Front End Innovation at Givaudan is to explore emerging food technologies, business models and adjacent spaces and bring new opportunities by connecting with start-ups, entrepreneurs and innovation thought leaders that are disrupting the food and agriculture ecosystem. Alexandre is an active leader in the Givaudan journey to drive a more collaborative and inclusive working model to deliver innovation.

 

Joan Onate Narciso, Researcher, Department of Health Sciences and Technology, ETH

Dr. Joan Oñate Narciso studied Chemistry at the University of the Philippines, Los Baños (UPLB) under the mentorship of Professor Evelyn B. Rodriguez, analyzing indole glucosinolates found in locally grown Brassica vegetables. She pursued an MSc thesis in Biochemistry at the International Rice Research Institute (IRRI) under the mentorship of Dr. Ajay Kohli. Her MSc focused on the role of cellulose synthases in rice drought tolerance. She obtained her PhD in Plant Cell and Molecular Biology from the University of Melbourne under Professor Tony Bacic, studying the biosynthesis of arabinogalactan-proteins. Her first postdoctoral position was at INRA-Versailles, France, under Dr. Grégory Mouille, where she searched for O-fucosylation in the plant cell wall. Currently, she is looking at the potential of kabog millet, an ancient crop from the Philippines, as an alternative to rice. She is a Future Food Fellow at ETH Zürich under the supervision of Professor Dr. Laura Nyström.

Jin Kyu Rhee, professor, Ewha Womans University

Jin-Kyu Rhee is presently associate professor of Food Science and Engineering at Ewha Womans University, with research specializations in the area of minimal processing technology for size-reduction/extraction, micro-dispensing technology for food 3D printing, microbial enzyme design and convergent nano-technology for food smart fabrication. He has published more than 50 peer-reviewed papers in these fields. He obtained a Bachelor of Science degree from the Yonsei University in 1998 and a Ph.D. degree in Biotechnology from the Yonsei University in 2006. Following a Pfizer postdoctoral fellowship at The Scripps Research Institute from 2008 to 2012, he served on the Senior Researcher and the Director at the Korea Basic Science Institute until his move to Ewha Womans University in the spring of 2015. He now runs the Food Nanotechnology Lab to pursue human beings’ lifestyle of health and sustainability (LOHAS) for preparing the future life. 

Cyrill Hess, founder of LemnaPro  and scientist

As a young entrepreneur and scientist, Cyrill Hess is a pioneer in the field of duckweed for human nutrition. He studied environmental sciences at the ETH Zurich and founded the project LemnaPro shortly after graduation. He pursues the vision of a novel world food system in which all nutrients necessary for health and well-being are available for every human being. In addition to his work as an entrepreneur, he is engaged as a team- and mindset coach.

Benjin Kim, CEO, Avokado Lab

 

Benjin is Co-founder & CEO of Avokado Lab (Aug 2018 – Now) with background in Electrical and computer Engineering, Mechanical Engineering and Mechatronics Design from Seoul National University.

 

 

C – PrevenTransforManage

Claudio Beretta, Scientific assistant for sustainability and food waste prevention in food systems ZHAW

Claudio Beretta is currently working as a research associate in the group of Food and Beverage Innovation at the school of applied sciences ZHAW. He is responsible for sustainability in food systems and more specifically for food waste reduction. Besides his position at ZHAW he is president and co-founder of the association foodwaste.ch destined to reduce food losses at the various stages of the food value chain. In 2018 he finished his PhD at the Institute of Environmental Engineering at ETH Zurich, analyzing the environmental impact of food losses in Switzerland and its reduction potential. He studied environmental science at ETH Zurich, with a major in forest and landscape management and a minor in sustainable energy technologies.

Sunyoung Lee, PureSpace

Sunyoung is a founder of PureSpace. She is an alumni of Seoul National University in Business and has a career in finance sector.  She has decided to establish a tech-based startup to help reduce food waste and is in charge of leading the business development of PureSpace.

 

Lin Hwang, CEO, DamoGo  

Lin Hwang is a Korean-American who has worked as an entrepreneur in the food industry for 13 years – in food processing, distribution, import/export, and he also imported the American restaurant franchise, The Halal Guys, to South Korea in 2016. He started his career by taking over his father’s seafood processing company and growing revenue by over 600%. He then moved into consulting American food companies to export their products into Asia. His 1st hand experiences in seeing and unwillingly being part of wasting perfectly good food throughout his career has led him to the founding of the all-in-one food waste mobile app, DamoGO, in 2017. 

Niloufar Sharif, Researcher, Institute of Chemical Sciences and Engineering, EPFL

Niloufar Sharif obtained her B.S. and and M.S. in Food Science and Technology from the Urmia University, Urmia, Iran. She then received her Ph.D. in Food Technology from the Shiraz University, Shiraz, Iran in 2018. Prior to starting her Ph.D., she worked as a quality control expert in a food production company in Iran. Niloufar Sharif has been the recipient of the Future Food fellowship, a Swiss science-industry program that aims to expand research and education in the area of food and nutrition. The Iranian post-doctoral researcher is working on a three-year project at the Federal Institute of Technology Lausanne (EPFL) to develop intelligent packaging technologies.  

Pedro Alexandre Martins, Sourcing and Sustainability at Liv Up

Pedro Martins is a Brazilian with a background in innovation, business and engineering. He is responsible for Sourcing and Sustainability at Liv Up, a healthy food startup based in São Paulo with the mission of creating better food (eco)systems through integration and transparency.

 

Hyoung Joon Lim, Director World Food Program UN Korea

Hyoung-Joon Lim, a Korean national, is Head of WFP Korea office as of September 2019. Hyoung-Joon joined WFP in January 2002 as a JPO (Junior Professional Officer) and served in Honduras,Guinea Bissau, Lao PDR, managing complex emergency operations as well as development projects.After his missions in the field, he moved to WFP HQ in Rome, Italy to serve as a donor relations officer in charge of Asia region until he was reassigned to his homeland, Korea.In his 20s, Hyoung-Joon backpacked over 80 countries around the world for over a span of 3 and half years. He has been engaged in several publications: published his own travel essay “I swallowed earth” in 1999, was featured at a book “Global Young Korean” in 2008, given his appearance at KBS’s 60 minute TV documentary and also published “Let’s smile together,” a children’s book in May 2012 to tell global hunger and activities of WFP based on his personal experience.

 

REGISTRATION

Please access this link and make your registration via Zoom. We have only a few places per group, so please wait for the confirmation of your registration.  This event is not a webinar, but an opportunity to actively join a discussion with a selected group of academics, entrepreneurs and innovators in a collaborative dialogue. Please inform, in the Zoom form, in what group you wish to participate.

 

About The Swiss Digital Days

Under the direction of digitalswitzerland – a Swiss-wide, multi-stakeholder initiative created from the shared vision of its over 150 members to strengthen Switzerland’s position as a leading innovation hub – the Swiss Digital Days aim to make digitisation a tangible experience and promote dialogue on the subject. The programme encourages collaboration, new ways of thinking and vibrant debate on varied topics. Learn new skills, question, open your digital horizons and most importantly have fun!

Top