In a world under intense demographic pressure, without any changes in our consumption patterns we will need 70% more food by 2050. Can teaming up with microbes be a solution to make better, more nutritious and more sustainable food? Award winning scientist, CEO and co-founder of Afineur, Dr Camille Delebecque will take you on a journey to explore how our long history with traditional food fermentation combined with modern biotechnology tools provides unique solutions to some of our most pressing food challenges.
Dr Camille Delebecque is an agronomical engineer by training turned microbiologist. He did is PhD between Paris and Harvard Universities. His work as an entrepreneur has been recognized by both the prestigious Leap Fellowship and by Grist for his contributions in sustainability and in biotechnology.
Read more: www.CamilleDelebecque.com and www.Afineur.com
When: Friday 31st of August 2018, 12.30 - 13.00.
Location: Bella Center Copenhagen (Bite Copenhagen)
Professionals with relations to the food industry, may register for free here.
Excited enthusiasts, who wishes to explore the culinary horizon and please their taste buds, may order a ticket