Portsmouth University announces virtual Futures for Food symposium

The University of Portsmouth is introducing a virtual symposium, Futures for Food, on 28 May 2020.

The event will dissect the “every day” subject of food that impacts every aspect of private and professional lives including producing, processing, packaging, transporting, marketing, consumption, cooking, disposal of food and consumer trends and behaviour. Questions about food production will be explored, as well as debates on the future of food systems, nutrition, psychology, distribution, packaging, contract and retail.

Contributors to the symposium include Jill Hobbs, professor at the University of Saskatchewan; Chris Simms, reader, UoP (Innovation Management and NPD); Lisa Jack of the University of Portsmouth, and also a member of Food & Drink Technology‘s editorial board; and Rebecca Hesketh, partner and agricultural manager, fresh produce, at Waitrose & Partners.

An outline of the event is as follows:

Session 1

Will effective transition to a new food culture save the world?

Session 2

  • BEHAVIOUR
    Dining In – Is this the new normal?
  • SUSTAINABILITY
    Waste in food systems, and how to avoid it
  • TECHNOLOGY
    Food fraud, AI and food technology

Session 3

Shaping sustainable food systems. People, Food, Systems and Sustainability

For more information and to register for the event, click here.

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