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5th Week of Italian Cuisine | Mediterranean Diet Roundtable

Data:

18/11/2020


5th Week of Italian Cuisine | Mediterranean Diet Roundtable

GOING BEYOND MEAT: CURRENT AND FUTURE INNOVATION IN FOOD AND THE BENEFITS OF THE MEDITERRANEAN DIET

A Zoom webinar with Joseph Puglisi (Stanford University), interviewed by Chiara Cecchini (Future Lab Food), with opening remarks by Lorenzo Ortona, Consul General of Italy in San Francisco, and Stefano Pisani, Mayor of Pollica.

 

A major challenge to humanity is feeding a growing population projected to reach 9.8 billion by 2050 in a sustainable, healthful and equitable manner. The Mediterranean diet represents a model for the world, providing low cost, highly-nutritious plant and fish-based dishes that are quite simply delicious. In contrast, the developing and developed world are increasingly faced with rising obesity and metabolic disease through adoption of high-fat, high-caloric, meat-based diets. In addition, animal agriculture contributes significantly to global warming, with wasteful water and land usage. These challenges make the food system ripe for innovation. I will discuss my own experience developing novel food products to address these issues, and the future of innovation in food and agriculture.

ABOUT

Joseph (Jody) Puglisi is Jauch Professor in the Department of Structural Biology at Stanford University School of Medicine. Dr. Puglisi's work focuses on the biophysical and structural analysis of RNAs and RNA-protein interactions and his group use NMR spectroscopy, electron microscopy, x-ray crystallography and single-molecule spectroscopy combined with broad biophysical and biochemical methods to understand the interplay of structure and dynamics in a variety of systems. Born and raised in scenic New Jersey, he received a B.A. degree in Chemistry in 1984 from The Johns Hopkins University and a Ph.D. in Biophysical Chemistry from UC Berkeley in 1989. After postdoctoral research in Strasbourg and MIT, he joined the faculty at UC Santa Cruz in Chemistry and Biochemistry in 1993. He moved to Stanford University in 1997, where he was Chair of the Department of Structural Biology from 2004 to 2014. He is a member of US National Academy of Sciences.

Jody has advised many biotech and companies in food innovation in California. He was lead scientific advisor to the plant-based food company Beyond Meat until 2020, and is currently advising Memphis Meats in cellular agriculture as well as other companies in food technology.

 

 

 

Informazioni

Data: Mer 18 Nov 2020

Orario: Alle 15:00

Ingresso : Libero


Luogo:

Online

1536