2015-12-09
10:15 at HCI G574

Redesigning Nutrition Delivery

David A. Edwards

School of Engineering and Applied Sciences, Harvard University, MA, US

Technological innovations, including food additives and plastics, critical to the 20th century food system feeding a growing human population with relatively low cost, accessible, reasonably nutritious and good tasting food, are today seen as obstacles to improving human health and environmental sustainability. Lowering these obstacles will require scientific advances and changing consumer behavior. This talk summarizes recent innovations from our lab, which since 2007 has been open to the public, joined by a future-of-food restaurant, to permit early public engagement in and shaping of new food delivery technologies aimed at improved health and environment, including edible food packaging, air food, and digitized scent.