Artwork in the picture is designed by Sebastian Tedesco.
This autumn, the event series “Do science, art and technology spice up future food experiences?” has brought together an international group of scientists and artists. The final event of the series takes place in December in Turku and showcases the themes and technologies that have been discussed and developed during these past months. We warmly welcome you to join us online on Zoom!
Time: December 10, 2021 at 12.00-14.00
Place: Online on Zoom – join the webinar by clicking this link
Webinar Program at 12.00–14.00
Welcome and introduction
- Can science, art and technology spice up future food experiences? – Anu Hopia, University of Turku
Session 1 – Fermenting microbes and food experience
SCIENCE
- On microbes in food (wine & cheese) – Lucrecia Delfederico, National University of Quilmes, Quilmes, Argentina
- On multisensory experience, crossmodality – Mari Sandell, University of Helsinki
- State of VR/AR and its possibilities for the future food experiences – Jean-Christophe Sakdavong, CLLE Lab, University of Toulouse, France
ART AND TECHNOLOGY
- Mixed reality dining – Bruno Mesz, National University of Tres de Febrero, Argentina & Jean-Christophe Sakdavong, CLLE Lab, University of Toulouse, France
Session 2 – Reaching to the world of microbes
SCIENCE
- Quorum sensing of microbes – Seppo Salminen, University of Turku
- Sight, sound and taste – Sami Silén, University of Turku
ART AND TECHNOLOGY
- QUORUM-sensing -dining – Bruno Mesz, National University of Tres de Febrero, Argentina & Maria Zegna, University of Buenos Aires, Argentina
- Tweeting the feelings – Bruno Mesz, National University of Tres de Febrero, Argentina
Closing words, Anu Hopia, University of Turku
Registration for the event is not necessary – just join us online on Zoom by clicking this link. Welcome!