New foodservice event to discuss robotics, genetic engineering and digital disruption

21 February, 2017 by
Danielle Bowling

The Future in Foodservice seminar, held in Sydney on 3 April, will discuss how technological and scientific advancements will influence Australia’s hospitality industry.

Market research and forecasting company, Food Industry Foresight has launched the new annual seminar, with the inaugural event taking place at The Australian Museum.

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Business futurist, Craig Rispin of The Future Trends Group, will appear as guest speaker and managing director of Food Industry Foresight, Sissel Rosengren, will discuss the trends that are likely the shape the commercial kitchens of the future.

Rispin’s keynote speech will cover innovation, technology and digital disruption that will influence how people work and which products they use while also driving financial success. Technologies discussed will include robotics, 3D printing, artificial intelligence, synthetic biology and genetic engineering.

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“Foodservice has always been a source of innovation exploring new flavours, cuisines, ingredients, cooking, serving and presentation methods,” said Rosengren. “But what about the bigger changes just around the corner driven by emerging technologies, digital disruption and our changing demographics? We wanted to take a look a bit further into the future to try to help the industry understand what is about to happen.”

For more information, click here.

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