Discussing the Future of Food

Science has been hard at work creating plant-based and cell-cultured proteins to bring to the table. To explore this, the Museum of Food and Drink in New York has assembled a panel led by Larissa Zimberoff, the author of “Technically Food: Inside Silicon Valley’s Mission to Change What We Eat,” to discuss the topic on Zoom. On the panel will be Michael Leonard, who has worked in research and development with mass-market brands; Patricia Bubner, whose expertise is in cell-cultured meats; and Eben Bayer, a biologist working on new, sustainable products.

“Technically Food: How Labs Are Changing What We Eat,” Sept. 21, 7 to 8 p.m., $10, or $35 including a copy of Ms. Zimberoff’s book, mofad.org/events.

Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.


Stay connected with us on social media platform for instant update click here to join our  Twitter, & Facebook

We are now on Telegram. Click here to join our channel (@TechiUpdate) and stay updated with the latest Technology headlines.


For all the latest LifeStyle News Click Here 

 For the latest news and updates, follow us on Google News

Read original article here

Denial of responsibility! TechiLive.in is an automatic aggregator around the global media. All the content are available free on Internet. We have just arranged it in one platform for educational purpose only. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, all materials to their authors. If you are the owner of the content and do not want us to publish your materials on our website, please contact us by email – [email protected]. The content will be deleted within 24 hours.