Explore the Future of Food through Cutting-Edge Technologies and Consumer Perception
- Explore innovations in food production using cutting-edge technologies like software-controlled systems, 3D-printing, and lasers.
- Learn how these technologies enhance food efficiency, creativity, and precision.
- Understand consumer responses to new food preparation methods, including 3D-printed foods and alternative proteins.
- Discover advancements like the SATED device for cooking in zero-G environments and explore the potential of these technologies beyond Earth.
Don’t miss this opportunity to stay ahead of the curve and prepare for the next wave of food innovation.
Delve into ILSI U.S. and Canada-led research to address the challenges and opportunities presented by the rapid development and commercialization of cultivated meat and other cellular agriculture products.
Here's a Sneak Peek of the Agenda:
From the kitchens of long-term care facilities to spacecraft traveling to nearby planets or beyond, cutting-edge technologies that were once thought of as science fiction are now making it possible to prepare and consume food in ways and places previously thought unimaginable. While the benefits of these technologies are clear, it remains to be seen how the public will perceive them, particularly in terms of nutrition, safety, and taste. This session explores how the fields of engineering, technology, food safety, nutrition, and the social sciences are intertwined in the development of futuristic food that is not only healthy but delicious.
Session 3 – The Future of Food Preparation: New Technologies and New Perceptions
Tuesday, April 8, 2025 | 2:00 – 3:30 p.m.
The Lineup You Won't Want to Miss:
Session Co-Chairs:
- David Prescott, PhD, Health Canada
- Chio Saeteurn, BlueNalu, USA
Speakers and presentations:
- Software-controlled food production, specifically the use of 3D-printing for food assembly and lasers for cooking – Speaker to be Confirmed
- System Design for Fresh-Cooked Food in Space – Jim Sears, SATED Space, USA
- Consumer sensory perceptions and acceptance of 3D printed foods and emerging alternative proteins – Wendy Wismer, PhD, University of Alberta, Canada
Chio Saeteurn, BlueNalu, USA
Chio Saeteurn is the Director of Quality Assurance at BlueNalu, a leading cell-cultivated seafood company developing healthy, safe and delicious products, without taking fish from the ocean. With over 15 years of experience in implementing Quality Management Systems (QMS) within the food manufacturing industry, Chio has held various management roles in Quality Assurance and Quality Control, focusing on QMS implementation throughout her career. Prior to joining BlueNalu, Chio spent five years as a food safety and quality systems auditor, conducting audits for a range of customer and industry-specific standards, including Global Food Safety Initiative (GFSI) schemes for dietary supplements, food, and animal feed. She was a certified auditor for High Risk and Quality SQF, BRC, and ASQ HACCP standards. Chio has also provided public training on food safety topics such as the Produce Safety Rule and HACCP. She holds a B.S. in Biological Science with a concentration in Microbiology and Immunology from UC Merced and is a certified Preventive Controls Qualified Individual (PCQI).