reThink Food
The Culinary Institute of America MIT Media Lab

Watch this space for regular updates on presenters for the 2016 reThink Food conference. Currently confirmed presenters are listed below. For the session titles, please see the program schedule here.

Photos and bios will be posted soon for the following:

Joxe Mari Aizega │ Director │ Basque Culinary Center

Daniel Almonacid │ Senior Bioinformatician │uBiome

Eric Carnell │ General Counsel and Vice President Corporate Development │Farmer’s Business Network

Kevin Esvelt │ Assistant Professor │ MIT Media Lab

Doug Rauch │ Founder │ Daily Table

Chad Robertson │ Co-owner and Baker │ Tartine Bakery and Bar Tartineto

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Peter Klosse

Peter Klosse

Founder

T.A.S.T.E.

Peter Klosse is the creator of a wine and food pairing concept that evolved into an innovative and comprehensive theory on flavor and tasting. His theory was scientifically validated in his PhD thesis ‘The concept of flavor styles to classify flavors’ (2004, Maastricht University). It’s also the subject of his 2014 book release, “The Essence of Gastronomy: Understanding the flavor of foods and beverages.”

Peter’s new flavor theory can be used to address myriad food issues and provides explanations to questions that have long seemed too difficult to answer. To enhance his research capacity and international connections, Peter founded The Academy for Scientific Taste Research (T.A.S.T.E.), which focuses on research behind deliciousness and consumer acceptance to promote healthy food choices by individuals.

Peter also owns a five-star hotel and restaurant with a long Michelin star history and is a member of the Google Food Lab.

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Michael Koeris

Michael Koeris

Co-Founder & CEO

Sample6

Mike Koeris is a co-founder and CEO of Sample6, a Synthetic Biology startup aiming to improve the health and safety of global consumers. Sample6 is developing integrated systems that can quickly and easily detect harmful and unwanted bacteria in the food, healthcare, and other industries. Mike also co-founded the nonprofit BiotechStart.org to facilitate the dissemination of successful business models for biotech startups, increase awareness amongst prospective founders and help start more biotech companies.

Before starting Sample6 and BiotechStart, Mike completed his doctoral work on network approaches to combat antibiotic-tolerant bacteria with Professor James Collins at the Howard Hughes Medical Institute and Boston University. While working on his thesis Michael co-developed Sample6’s technology, working with Tim Lu. Mike remains a visiting scholar with the Synthetic Biology Group at MIT. Prior to his doctoral degree, Mike graduated with a M.S. in Biochemistry from the Free University of Berlin, and was a recipient of the German Academic Exchange Fellowship (DAAD) to study at MIT. In addition to his scientific work, Mike previously worked at KPMG Consulting and McKinsey & Company in Germany, as well as Flagship Ventures in Cambridge.

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Laura Demeritt

Laura Demeritt

CEO

The Hartman Group

Laurie Demeritt is the CEO of The Hartman Group, a consultancy focused on identifying demand-side trends in the food and beverage industry, where she drives vision, strategy and operations.

Laurie oversees client projects focused on issues of portfolio management, brand renovation, consumer insights and innovation. She is a nationally recognized authority on consumer behavior and culture, and received her MBA from the University of Washington (Seattle) and her BA from Cornell University (Ithaca).

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Kevin Brown

Kevin Brown

Co-Founder and CEO

Innit

Kevin Brown is the CEO and Co-founder of Innit. Kevin is an accomplished entrepreneur and executive, with more than 20 years experience in the networking, storage, security, and cloud sectors.

Prior to joining Innit, Kevin was on the ground floor of several startups serving in key leadership roles, including CEO of Kidaro (acquired: MSFT), Vice President at Decru (acquired: NTAP), and Vice President/General Manager and founding team at Internet infrastructure pioneer Inktomi (NASDAQ: INKT, acquired: YHOO).

Kevin is a Fellow at UC Berkeley’s Haas School of Business where he sits on the Dean’s Advisory Council, and earned his Bachelor’s and MBA degrees at UC Berkeley, where he served as MBA class president.

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Michael Ferrari

Michael Ferrari

Head of Data Science

The Weather Company, an IBM Business

Michael Ferrari is the head of data science for the ad products team at The Weather Company, an IBM Business. In this role, he is responsible for defining the data science strategy across all of Weather’s advertising products, which includes LocationFX, WeatherFX, and AudienceFX. Michael leads a team of data scientists, engineers, and product managers in developing and implementing scalable, data-driven solutions for audience targeting, mobile and location-based targeting, ad attribution, and performance tracking across all of our ad products. He works closely with Weather’s leadership team to identify opportunities that leverage our massive sets of weather, location, and audience data in order to uncover business and consumer insights, and build predictive models for blue chip marketers. Michael is also an affiliate scientist with The National Center for Atmospheric Research (NCAR) Applications Laboratory and an active board member on the American Meteorological Society’s Board on Global Strategies. He is also a research affiliate at the MIT Media Lab where he works on the OpenAG initiative towards the exploration and development of future food systems. Michael holds a doctorate in Geophysical Fluid Dynamics and Evolutionary Biophysics, and a master of science degree from Rutgers University in New Jersey.

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Matthew Lange

Matthew Lange

Associate Director

UC Davis

Well versed in food, biological, and health sciences as well as cutting-edge food, beverage, information, and education technologies — Dr. Matthew Lange guides teams toward designing and implementing knowledge environments the enable end-users to make new and insightful discoveries, create new products, and improve human living conditions.

In addition to teaching Food Product Innovation and Development, a capstone class for Food Science seniors at UC Davis, Dr. Lange publishes, teaches, and consults internationally on strategies and conceptual models for enterprise and industrial-scale within infrastructures in the realms of agriculture, food, diet, health, and knowledge.

As Associate Director of the UC Davis Initiative for Wireless Health and Wellness and the Principle Investigator for International Center for Food Ontology Operability Data and Semantics (IC-FOODS) at UC Davis, Dr. Lange is leading efforts to build the semantic and ontological underpinnings for the emerging Semantic Web and Internet of Food. The Semantic Web and Internet of Food hold promise to fundamentally alter the way we produce, process, deliver, and consume food. This initiative is giving rise to ecosystems of next-generation knowledge tools that lower technical innovation barriers for the creation of novel, traceable, and ecologically-friendly foods, products, medicines, and lifestyle regimens that are precisely personalized for health and delight yet aggregatable for population and market analyses.

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Neo ‘Mostafa’ Mohsenvand

Neo ‘Mostafa’ Mohsenvand

Research Assistant

MIT Media Lab

Neo ‘Mostafa’ Mohsenvand is a research assistant and a second-year PhD student at MIT Media Lab. Neo’s work focuses on pattern discovery in human-generated data. In particular, he is developing algorithms and exploratory data analysis tools to probe the complex socio-bio-economical structure of food.

He has an MSc degree in mathematics from Oxford University and has done research on Systems Neuroscience, Mathematical Modelling of Complex systems and Network Science.

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Mark Oleynik

Mark Oleynik

CEO and Founder

Moley Robotics

An accomplished PhD mathematician, computer scientist, and proven trailblazer — Mark Oleynik is behind the revolutionary company, Moley Robotics.

Moley Robotics has created the world’s first fully automated and intelligent cooking robot. It learns recipes, cooks them, and even cleans up after itself! Moley is turning the dream of unlimited access to chefs and their recipes, worldwide, into a reality. Moley gives consumers the ability to have a robot produce meals from around the world in their own homes.

Prior to founding Moley Robotics, Mark was a co-founder and major shareholder of a number of international and Russian companies in healthcare sector. Earlier in his career, Mark exercised his passion for building successful products at Pavlov First Saint Petersburg State Medical University and smaller companies. Mark Oleynik is a driven leader and passionate expert in the fields of robotics and healthcare.

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Adrian Ferrero

Adrian Ferrero

CEO and Co-Founder

Biome Makers

With recognition from the Spanish Government, Illumina Accelerator, and MIT Technology Review — Adrian Ferrero is a self-described entrepreneur on a mission to change the world.

Growing up, Adrian helped his grandfather with his wine harvest and winemaking process. This inspired him to co-found Biome Makers and create its patented WineSeq technology. This state-of-the-art process brings an overdue update to the world of wine by identifying the role of microorganisms in wine and soil quality and helps to optimize the role of terroir.

Prior to Biome Makers, Adrian founded three startups, including AC-Gen Reading Life S.L., InnoEconomy, and Prevema. He has also worked as an innovation consultant for more than nine years focused on public funding in the fields of entrepreneurship, innovation, and the future of the internet. Adrian holds a Master of Science in Economics.

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Sonny Ramaswamy, PhD

Sonny Ramaswamy, PhD

Director

National Institute of Food & Agriculture

 https://nifa.usda.gov/office/office-director

Dr. Sonny Ramaswamy was appointed by President Barack Obama in 2012 to serve as director of the National Institute of Food and Agriculture (NIFA). NIFA provides funding to catalyze transformative discoveries, education, and engagement to solve societal challenges.

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Jim Flatt

Jim Flatt

Chief of R&D

Hampton Creek

Jim Flatt is the chief of R&D at Hampton Creek.

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Mike Lee

Mike Lee

Founder and CEO

Studio Industries

 http://studioindustries.com/

Mike Lee is the founder and CEO of Studio Industries, a food design and innovation agency specializing in the application of design thinking to food products and experiences.

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Francesco Bombardi

Francesco Bombardi

Architect

Officine Gattaglio/Mak-ER

 www.francescobombardi.it

Francesco Bombardi has earned recognition as one of Italy’s premier digital champions. Francesco uses his expertise and passion to create memorable experiences in food. He concepted and designed the Officucina for the Food Innovation Program, which is a novel and innovative concept that celebrates technological innovation and culinary craftsmanship under one roof.

Francesco teaches industrial design in food at the University of Modena and Reggio Emilia, where he is on the Engineering Faculty. He is the founder of Fab Lab Reggio Emilia with R.E.I. (2012), founder and coordinator of Mak-ER, an Italian regional network of Fab Labs (2014). He is also a primary consultant to the Italian Ministry of Education, University and Research where he designed new national guidelines for primary school laboratories. He is also the designer of the award-winning Design Thinking Area for Barilla (2015), designer of the first Kitchen Lab for Reggio Children Foundation (2016), and the curator of the “Kitchen Tools” installation for the New Craft exhibit in the XXI Triennale di Milano (2016).

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Paul Rozin

Paul Rozin

Psycologist

University of Pennsylvania

Paul Rozin, PhD, is a Professor of Psychology at the University of Pennsylvania. Paul was born in Brooklyn, New York. He attended the University of Chicago (Chicago, IL), receiving an AB in 1956, and received a PhD in both Biology and Psychology from Harvard (Cambridge, MA), in 1961. His thesis research was sponsored by Jean Mayer. He spent two subsequent years working with Jean Mayer as an NIH postdoctoral fellow at the Harvard School of Public Health.

Since then, he has been a member of the Psychology Department at the University of Pennsylvania. Over the last 25 years, the major focus of his research has been human food choice, considered from biological, psychological and anthropological perspectives. During this period, he has studied the psychological significance of flavorings placed on foods in different cuisines, the cultural evolution of cuisine, the development of food aversions, the development of food preferences, family influences in preference development, body image, the acquisition of liking for chili pepper, chocolate craving, and attitudes to meat, Most recently, major foci of attention have been the emotion of disgust, the entry of food issues (e.g., meat, fat) into the moral domain in modern American culture, French-American differences in the food domain, attitudes to recycled water, the psychology of music, and the nature of remembered pleasure. Some of his recent research is carried out in France, Japan and India, as well as the United States.

Paul is a member of the Society of Experimental Psychologists, has twice been a fellow at the Center for Advanced Study in the Behavioral Sciences, was a visiting Scholar for Phi Beta Kappa, and a Visiting Scholar for one year at the Russell Sage Foundation. He is a member of the American Academy of Arts and Sciences and a recipient of the American Psychological Association Distinguished Scientific Contribution Award for 2007. He was an editor of the journal, Appetite, for ten years. (Philadelphia, PA)

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Lining Yao

Lining Yao

Designer

MIT Media Lab, Tangible Media Group

Lining Yao is conducting her PhD research on material and interaction design at MIT Media Lab. To Lining — a kitchen is a lab for smart material inventions. And, food is media.

Lining’s work focuses on the transformation of food materials created during the action of baking, boiling, microwaving and frying, including the physical changes in shape, color, and texture.

Lining is originally from Inner Mongolia.

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Charles Spence

Charles Spence

Professor of Experimental Psychology

Oxford University

 http://www.psy.ox.ac.uk/research/crossmodal-research-laboratory

Professor Charles Spence heads Oxford University’s Crossmodal Research Laboratory. His interests lie in trying to apply the latest insights concerning the multi-sensory nature of human perception to the real world, in everything from the design of food and packaging, to car warning signals.

He has worked with a number of the world’s top chefs, including Heston Blumenthal of The Fat Duck (London, EN) and Ferran Adriá’s research kitchen. Currently he is collaborating with the next generation of modernist chefs, with molecular mixologists, chocolatiers, culinary artists, designers, and composers on multi-sensory experience design.

Charles’s research lies at the interface of modernist cuisine and commercial food and beverage design. Over the years, he has worked with many of the world’s largest food and beverage companies, including PepsiCo, Unilever, Diageo, Pernod Ricard, McDonald’s, Starbucks, Twinings, Molson Coors, Unilever, Mars, and Neal’s Yard Dairy. Charles is an expert in the field of multi-sensory perception and neuroscience-inspired design. He has published more than 700 articles as well as authoring and editing eight books, including the The Perfect Meal, together with Betina Piqueras-Fiszman in 2014.

He directs the Crossmodal Research Laboratory at Oxford University’s Department of Experimental Psychology, and has been awarded a number of national and international prizes for his research. Charles is a passionate advocate of the application of the latest insights from experimental psychology and cognitive neuroscience to the design of better-tasting, more stimulating, more memorable, and healthier food and drink experiences – an approach that comes under the banner of gastrophysics.

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Henry Wedler

Henry Wedler

Founder and Director

Accessible Science

 http://www.accessiblescience.org/

Dr. Henry “Hoby” Wedler, blind since birth, is the founder and director of the nonprofit Accessible Science. Henry is also host of the truly blind wine and beer tasting experiences. In 2012, Hoby was one of only 14 individuals honored at the White House when he was named one of President Barack Obama’s Champions of Change for enhancing educational and employment opportunities for Americans with disabilities.

Hoby’s work in the food and drink industry was generously recognized by Forbes Magazine when he was named one of Forbes’ 2016 30 under 30 in the food and drink category. Hoby completed his Ph.D. from University of California. (Davis, CA)

Hoby was raised in Petaluma, California where early on he fell in love with beautiful Sonoma County. When he is not busy pursuing his academic studies or leading his blind or visually impaired chemistry camp students in conducting hands-on organic lab experiments through touch and smell, he turns his attention to food and drink – where he’s most passionate about flavor, accurate flavor descriptors, and how flavor and aroma relate to science.

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David Katz

David Katz

Founding Director

Prevention Research Center at Yale University

David L. Katz, MD, MPH, FACPM, FACP, FACLM is the founding director of Yale University’s Yale-Griffin Prevention Research Center and current president of the American College of Lifestyle Medicine. He earned his BA degree from Dartmouth College (1984); his MD from the Albert Einstein College of Medicine (1988); and his MPH from the Yale University School of Public Health (1993).  David completed sequential residency training in Internal Medicine, and Preventive Medicine/Public Health. He is a two-time diplomate of the American Board of Internal Medicine, and a board-certified specialist in Preventive Medicine/Public Health. He has received two honorary doctorates.

Dr. Katz has published more than 200 scientific articles and textbook chapters, and 15 books to date, including multiple editions of leading textbooks in both preventive medicine and nutrition. Recognized globally for expertise in nutrition, weight management, and the prevention of chronic disease, he has a social media following of well over half a million. In 2015, he established the True Health Initiative to help convert what we know about lifestyle as medicine into what we do about it, in the service of adding years to lives and life to years around the globe. (Derby, CT)

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Ryan Pandya

Ryan Pandya

Co-Founder and CEO

Perfect Day

 http://www.perfectdayfoods.com

Ryan Pandya is the CEO and co-founder of Perfect Day. Ryan is a bioengineer and entrepreneur and studied Chemical and Biological Engineering at Tufts University (Medford, MA), where he contributed to early cultured meat research. After graduating, Ryan spent a year working at MassBiologics (Boston, MA), a biomedical company, where he honed skills in cell line development and small-scale bio-manufacturing. In May 2014, along with Perumal Gandhi, Ryan started Perfect Day, a company that is developing new technology and processes way to make dairy foods without cows.

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Kevin Slavin

Kevin Slavin

Assistant Professor of Media Arts and Sciences

MIT Media Lab

KEVIN SLAVIN is assistant professor of media arts and sciences at the MIT Media Lab. As an entrepreneur, he has successfully integrated digital media, game development, technology, and design. He is a pioneer in rethinking game design and development around new technologies (like GPS) and new platforms (like Facebook). In 2005 he co-founded Area/Code (acquired by Zynga in 2011), where he developed large-scale, real-world games using mobile, pervasive, and location-aware technologies. This included work for major companies, including Nokia, Nike, and Puma, and also for media giants, including MTV, A&E, the Discovery Channel, CBSl, and Disney. He co-founded AFK Labs in 2008, designing next-generation responsive environments, including one for what was then the largest and densest sensor mesh on the planet. Kevin has taught at NYU’s ITP, the Cooper Union, and Fabrica, and has worked as a creative director and strategic planner in advertising agencies, including DDB and TBWA\Chiat\Day. He is currently working on producing a TV show for network broadcast. As an artist, his public, city-scale work has been exhibited in Frankfurt’s Museum für Moderne Kunst and the Design Museum of London. He has been written about in The New York Times, The Wall Street Journal, BusinessWeek, WIRED, and Fast Company. He received his BFA from the Cooper Union.

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Ali Bouzari

Ali Bouzari

Co-Founder/Culinary Scientist, Pilot R&D; Northern California and New York, NY

Pilot R+D

Ali Bouzari is a culinary scientist, author, educator, and co-founder of Pilot R+D, a culinary research and development company based in northern California. As a chef with a Ph.D. in food biochemistry, Ali has helped to lead the charge in changing the way we think about cooking by teaching and developing curriculum at top universities, from ivy league schools to the Culinary Institute of America, and collaborating with the country’s most innovative restaurants including Benu, Eleven Madison Park, The Restaurant at Meadowood, and the Thomas Keller Restaurant Group. For his unique approach to food and cooking, Ali has been recognized as a member of both the Zagat and Forbes 30 Under 30 lists. His book, Ingredient: Unveiling the Essential Elements of Food, will be published by Ecco on September 27th.

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William Rosenzweig

William Rosenzweig

Dean and Executive Director

The Food Business School

 http://foodbusinessschool.org/

WILLIAM ROSENZWEIG is dean and executive director of The Food Business School. Will has spent his career as an educator, serial entrepreneur, and venture investor. Will was founding CEO of The Republic of Tea, the company that created the premium tea category in the U.S. As an entrepreneur and investor, Will helped grow Odwalla, LeapFrog, Hambrecht Vineyards and Wineries, Winetasting.com and Brand New Brands, a functional food incubator he founded in 2004. In 2007, Will co-­founded Physic Ventures, the first venture capital firm supporting early-­stage companies in health and sustainability, including Revolution Foods, Pharmaca, Recyclebank, and Yummly. Will is co-­author of The Republic of Tea: How an Idea Becomes a Business, named one of the 100 Best Business Books of all time. His work has been profiled in The Wall Street Journal, Sound Money, Business Week, USA Today, and the San Francisco Chronicle. In 2010, Will was honored with the Oslo Business for Peace Award for his accomplishments in the area of ethical business. In 2014, he chaired a US national commission on health promotion and the prevention of chronic disease. A long-­‐time faculty member at the Haas School of Business at the University of California Berkeley, Will developed the country’s first MBA courses in social entrepreneurship and social venture development. As dean and executive director of The Food Business School, Will works with industry experts and academic leaders to create experiential educational programs that enable entrepreneurs and innovators to deliver impactful solutions to address the world’s most pressing food challenges—and its greatest business opportunities.

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Greg Drescher

Greg Drescher

Vice President, Strategic Initiatives and Industry Leadership, CIA; Sacramento, CA

The Culinary Institute of America

 http://www.ciaprochef.com/

Greg Drescher is vice president of strategic initiatives & industry leadership at The Culinary Institute of America (CIA), where he oversees leadership initiatives for the foodservice industry, including conferences, invitational leadership retreats, digital media, and strategic partnerships. He is the creator of the college’s Worlds of Flavor® International Conference & Festival (now in its 18th year); the annual Worlds of Healthy Flavors, and the new Menus of Change initiative, which are presented in partnership with the Harvard School of Public Health; and numerous other CIA “think tank” initiatives. Dubbed the Flavor Hunter by Bon Appétit, Greg was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America in 2005, was honored with Food Arts’ Silver Spoon Award in 2006, and received two James Beard awards for the CIA’s Savoring the Best of World Flavors DVD and webcast series. In 2008, he was appointed by the President of the National Academy of Sciences’ Institute of Medicine to its Committee on Strategies to Reduce Sodium Intake. Greg previously served on the James Beard Foundation Awards Board, and currently serves on advisory boards for UC Davis’ Agricultural Sustainability Institute and Olive Center. In 2011, he was inducted as a member of the Accademia dei Georgofili, Europe’s oldest agricultural academy.

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Caleb Harper

Caleb Harper

Principal Investigator and Director of the Open Agriculture (OpenAG) Initiative

MIT Media Lab

 http://openag.media.mit.edu/

CALEB HARPER is the principal investigator and director of the Open Agriculture (OpenAG) Initiative at the MIT Media Lab. He leads a diverse group of engineers, architects and scientists in the exploration and development of future food systems. Caleb’s research focuses in the areas of control environment design, actuated sensing, control automation and data-driven resource, energy, and biologic optimization. His group is developing an open-source agricultural hardware, software, and data common with the goal of creating a more agile, transparent, and collaborative food system.
Caleb is a National Geographic explorer and a member of the World Economic Forum (WEF) New Vision for Agriculture Transformation Leaders Network. His work has been featured by TIME, WIRED, The Economist, IEEE, World Urban Forum (WUF), USAID, and TED. Prior to joining the Media Lab in 2011, Caleb worked professionally as an architect designing and developing data centers, health care, and semi-conductor fabrication facilities. Additionally, he has consulted with multiple international development agencies, including USAID, World Bank, Inter-American Development Bank, and the Delhi Development Authority on high-density urban development projects.

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Lisa Mosconi

Lisa Mosconi

Assistant Professor, Department of Psychiatry, New York University School of Medicine; New York, NY

New York University School of Medicine

 http://psych.med.nyu.edu/research/research-faculty/lisa-mosconi-phd

Lisa Mosconi holds a PhD in neuroscience and nuclear medicine from the University of Florence, Italy. She is an assistant professor of psychiatry at New York University (NYU) School of Medicine, the director of the Nutrition & Brain Fitness Lab at NYU, and a health coach and integrative nutritionist. The main focus of her work is the early detection of Alzheimer’s disease using biological markers such as positron emission tomography (PET) of glucose metabolism, amyloid deposition and neuroinflammation, and magnetic resonance imaging (MRI). This research is aimed at identifying genetic and lifestyle factors that modulate risk of cognitive decline and dementia. She is a member of the Society for Nuclear Medicine, Alzheimer’s Association, New York Academy of Sciences, and the Alzheimer’s Neuroimaging Workgroup of the Alzheimer’s Association. Lisa has received several federal and non-federal research grants. She has over 100 peer-reviewed publications; has co-authored several book chapters; served as guest editor for peer-reviewed, international medical journals; and serves as a reviewer for numerous high-ranked medical journals, including PNAS, Lancet Neurology, Neurology, Brain, the New England Medical Journal, and others).

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Andras Forgacs

Andras Forgacs

Co-founder and Chief Executive, Modern Meadow; Brooklyn, NY

Modern Meadow

 http://modernmeadow.com

Andras Forgacs, an entrepreneur and venture investor in technology and life science, is the co-founder and chief executive of Modern Meadow, which launched in 2011. Previously, he had also co-founded Organovo, a leader in tissue engineering which pioneered the use of 3D bio-printing to create human tissue for a range of medical applications. Organovo’s bio-printer was named one of the top inventions of 2010 by TIME and the company was recognized by MIT Technology Review on its TR50 list of most innovative companies for 2012. Andras also served as managing director with Richmond Global, an international technology-focused venture fund. Previously, Andras was a consultant in the New York office of McKinsey & Company, focused on biopharma and private equity. Earlier, he was a founding member of Citigroup’s corporate and investment banking e-commerce group where he led a team that developed award winning financial technology products and advised large cap corporate clients on a range of corporate finance challenges. He is also co-founder and chairman emeritus of the international non-profit Resolution Project. Andras is a Kauffman Fellow with the Center for Venture Education and a term member with the Council on Foreign Relations. He holds an MBA from the Wharton School of Business and a Bachelor of Arts with honors from Harvard University.

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Lynda Deakin

Lynda Deakin

Food & Beverage Practice Leader, IDEO; San Francisco, CA

IDEO

 http://www.ideo.com

Lynda Deakin, a partner at IDEO, brings 17 years of experience working with a broad range of food and beverage clients to her work. She is the leader of IDEO’s Food Studio, helping companies and organizations solve their toughest problems and identify opportunities for growth. The Food Studio’s empathic approach enables clients to address people’s unmet desires and aspirations and empowers them to tackle a wide variety of design and innovation challenges—from designing the next $100M product to creating strategic development platforms. Lynda has worked with clients such as ConAgra, Campbell’s, Whitewave Foods, Hershey’s, Anheuser-Busch InBev, and Procter & Gamble. Using brand as the anchor that supports user experience, Lynda brings a creative spark to the projects she directs, helping companies to express their vision and realize their goals.

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Michiel Bakker

Michiel Bakker

Director of Global Food Services, Google; Mountain View, CA

Google

 http://www.google.com/green/efficiency/oncampus/#eating

Michiel Bakker is the director of global food services for Google, leading its world-renowned Food program, supporting all food service related activities and initiatives for Google’s global community. Michiel’s focus areas include developing new insights and evidence in how food experiences can enable individuals and teams to be their best short and long term, and developing internal and external global partnerships to explore and tackle the challenges and opportunities in the broader food systems. Prior to joining Google, Michiel spent 17 great years with Starwood Hotels & Resorts Worldwide Inc. in various roles.  Most recently, he led Starwood’s Food and Beverage in Europe, Africa and the Middle East where he drove operations and guided growth and development. Prior to that, he co-lead Starwood’s F&B efforts in its North American Division. Michiel serves on several advisory Boards. He is an Advisory Board member for the Stockholm Food forum EAT, the Sustainable Business Leadership Council for the CIA – Harvard School of Public Health ‘Menus of Change’ Initiative; the International Hospitality Advisory Board of the Hotel Management School Maastricht, the Netherlands and a Board member of the Society for Hospitality and Foodservice Management. Michiel holds a Bachelor of Business Administration degree from the Hotel Management School Maastricht (The Netherlands), a MBA from the University of Bradford (United Kingdom), a Master’s of Hospitality Administration degree from the University of Nevada, Las Vegas (USA) and a Master’s degree in Real Estate and Construction Management from the University of Denver, Colorado (Mountain View, CA).