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Taking place on Wednesday 07 December
Location - Level 7.4 - Room 741
13.00 – doors open
13.15 – Keynote: Humanising neuroscience: A glimpse into the future of food
Join this introductory session into the way neuroscience can help to better discover consumers’ preferences. How will the future of food change if we can gain a better understanding, on a deeper level, of how people experience food? How will new forms of research and data interpretation shape the development of future products?
Speaker:Mario Ubiali, Founder and CEO, Thimus
13.30- Panel Discussion: Innovating the food system: The outlook on the food of the future
As the global industry grapples with the challenges presented by the need for sustainability and innovation, our panel explores what’s at stake. What will food look like in 5- 10 years’ time? What are the key innovation drivers and what should we be focussing on now in food tech, research and NPD to deliver products and systems that can evolve and survive? How do we align interests of consumers across different generations and environmental goals?
Christine Goulds is a global leader in agri-food-tech innovation, an energizing community-builder & an activator of breakthrough ideas that create lasting change in food and agriculture.
As the Founder & CEO of Thought For Food, she has galvanized a community of 30,000+ Millennial & GenZ entrepreneurs in 180+ countries who are dedicated to transforming food systems, for good. The programs she has developed have generated 8000+ breakthrough business ideas and helped to launch 70+ startups, who have raised hundreds of millions of dollars, formed partnerships with industry leaders, improved the lives of 500,000+ smallholder farmers & created 500+ new jobs.
In her previous roles, Christine has led external affairs, public policy, & corporate affairs functions for leading multinationals, fast-growing startups, think tanks & industry associations. She helped to establish the world’s first open-licensing platform for patented vegetable traits while working in a large agribusiness, which eventually led to a shift across the whole industry.
In 2021, she was appointed by the UN Deputy Secretary-General to serve on the Advisory Committee for the UN Food Systems Summit. Her work has been featured in MIT Tech Review, Forbes, BBC & The Economist.
Christine is the author of "The Change-makers Guide to Feeding the Planet,” the producer of 2 docu-films about next-gen agri-food-tech solutions, and has spearheaded global events in Berlin, Lisbon, Zurich, Amsterdam, Rio de Janeiro, and Rome.
Dorothy Shaver is a registered dietitian who is a food system transformation thought leader with unique experience in driving change for positive health and environmental outcomes. She has dedicated her career to creating a world where nutritious food that is good for the people and the planet is accessible and desirable to all.
Dorothy’s current role is Global Food Sustainability Director for Unilever’s food brands, in addition to a founding board member of The Food for Climate League and Senior Nutrition and Wellbeing Advisor for syd (iamYiam)
Mario Ubiali, Founder and CEO, Thimus Mario is an entrepreneur who has over 20 years of experience in innovative companies, globally scaling from startup to SME. He created Thimus in 2016 and has brought to this venture his passion for innovation, the desire to impact the future of food systems and a love for the intersection between cultural studies and hard science. Today, Thimus is increasingly becoming a recognized force in food tech through their work in creating neuroscience-based gastronomic experiences to convert people to sustainable habits.
The discussion will be followed by a Q&A