{"id":28091,"date":"2023-01-04T14:23:45","date_gmt":"2023-01-04T13:23:45","guid":{"rendered":"https:\/\/wp.nobelprizemuseum.se\/?p=28091"},"modified":"2023-02-08T13:40:52","modified_gmt":"2023-02-08T12:40:52","slug":"science-today-foodtech","status":"publish","type":"post","link":"https:\/\/wp.nobelprizemuseum.se\/en\/science-today-foodtech\/","title":{"rendered":"Science Today \u2014 foodtech"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"","protected":false},"author":41,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[3],"tags":[],"school_subject":[],"school_grade":[],"acf":{"page_navigation_title":"","page_navigation_links":false,"visa_som_tips":false,"ingress":"","main_image":{"ID":28097,"id":28097,"title":"Nobel_NanakaAdachi_221002_60_NPMWebb1333x1000","filename":"Nobel_NanakaAdachi_221002_60_NPMWebb1333x1000.jpg","filesize":152383,"url":"https:\/\/wp.nobelprizemuseum.se\/wp-content\/uploads\/2023\/01\/Nobel_NanakaAdachi_221002_60_NPMWebb1333x1000.jpg","link":"https:\/\/wp.nobelprizemuseum.se\/en\/science-today-foodtech\/nobel_nanakaadachi_221002_60_npmwebb1333x1000\/","alt":"","author":"41","description":"","caption":"Life Eternal exhibition. \u00a9 Nobel Prize Outreach. Foto: Nanaka Adachi","name":"nobel_nanakaadachi_221002_60_npmwebb1333x1000","status":"inherit","uploaded_to":28091,"date":"2023-01-04 13:53:08","modified":"2023-01-04 13:53:42","menu_order":0,"mime_type":"image\/jpeg","type":"image","subtype":"jpeg","icon":"https:\/\/wp.nobelprizemuseum.se\/wp-includes\/images\/media\/default.png","width":1333,"height":1000,"sizes":{"thumbnail":"https:\/\/wp.nobelprizemuseum.se\/wp-content\/uploads\/2023\/01\/Nobel_NanakaAdachi_221002_60_NPMWebb1333x1000-150x150.jpg","thumbnail-width":150,"thumbnail-height":150,"medium":"https:\/\/wp.nobelprizemuseum.se\/wp-content\/uploads\/2023\/01\/Nobel_NanakaAdachi_221002_60_NPMWebb1333x1000-300x225.jpg","medium-width":300,"medium-height":225,"medium_large":"https:\/\/wp.nobelprizemuseum.se\/wp-content\/uploads\/2023\/01\/Nobel_NanakaAdachi_221002_60_NPMWebb1333x1000-768x576.jpg","medium_large-width":768,"medium_large-height":576,"large":"https:\/\/wp.nobelprizemuseum.se\/wp-content\/uploads\/2023\/01\/Nobel_NanakaAdachi_221002_60_NPMWebb1333x1000-1024x768.jpg","large-width":1024,"large-height":768,"1536x1536":"https:\/\/wp.nobelprizemuseum.se\/wp-content\/uploads\/2023\/01\/Nobel_NanakaAdachi_221002_60_NPMWebb1333x1000.jpg","1536x1536-width":1333,"1536x1536-height":1000,"2048x2048":"https:\/\/wp.nobelprizemuseum.se\/wp-content\/uploads\/2023\/01\/Nobel_NanakaAdachi_221002_60_NPMWebb1333x1000.jpg","2048x2048-width":1333,"2048x2048-height":1000,"380x305":"https:\/\/wp.nobelprizemuseum.se\/wp-content\/uploads\/2023\/01\/Nobel_NanakaAdachi_221002_60_NPMWebb1333x1000.jpg","380x305-width":570,"380x305-height":428}},"must_be_portrait":false,"info":[{"title":"Friday 24 February 2023 18:00-19:00<\/strong> (in English)","link":""},{"title":"Nobel Prize Museum, Stortorget 2, Old Town","link":""},{"title":"If you have any questions, please contact: info.nobelprizemuseum@nobelprize.org","link":"mailto:info.nobelprizemuseum@nobelprize.org"}],"post_block":[{"acf_fc_layout":"text_content","text_block":"

What are the new technologies in the food industry? Will we eat differently in the future?<\/span>\u00a0<\/span><\/p>\n

After our first three meetings about The Complexity of the Brain, Space Exploration and Genetics it is now time to focus on the Food of the Future.<\/span>\u00a0<\/span><\/p>\n

Science Today takes the temperature of science in 2022 and invites you to a new kind of afterwork. Here, doctoral students and postdocs get the chance to present their research on stage. After the talk, we continue with a networking session with drinks and music that stimulates the brain!<\/span>\u00a0<\/span><\/p>\n

The concept looks into the world of science and technology and creates an opportunity for PhD students, researchers and other enthusiasts with an interest in scientific research to meet and discuss.<\/span>\u00a0<\/span><\/p>\n

In the upcoming Science Today – foodtech, we will, among other things, talk about how technology can have a significant role in changing the way we eat. How it can affect production and distribution in our consumption of food. How we through innovation, data and new technologies can find new ways to grow food, for example in urban environments. Hydroponic and aeroponic cultivations are examples of new ways of growing food, without soil.<\/span>\u00a0<\/span><\/p>\n

The evening’s conversation takes place in English and is led by the Nobel Prize Museum’s Olof Somell<\/strong>. After the talk, the evening continues with music and hanging out in Bistro Nobel with a mixed Friday menu<\/a> of snacks and drinks.<\/span>\u00a0<\/span><\/p>\n

Science Today is a collaboration with Karolinska Institutet, the Royal Institute of Technology and\u00a0Stockholm University<\/h5>\n

The evening’s speakers are doctoral students and postdoctoral students from the Karolinska Institute (KI), the Royal Institute of Technology (KTH) and Stockholm University (SU).<\/p>\n

Karolinska Institute (KI<\/span>)<\/span>
\nChiara Annunziata<\/strong>, Postdoc<\/span>
\n<\/span>Hazel Xiaohui Ang<\/strong>, Postdoc\u00a0\u00a0<\/span>\u00a0<\/span><\/p>\n

Royal Institute of Technology (KTH)<\/span>
\n<\/span>Hanna Nathaniel<\/strong>, PhD<\/span>\u00a0<\/span><\/p>\n

Stockholm University (SU)<\/span>
\n<\/span>Anne Charlotte Bunge<\/strong>, PhD<\/span>\u00a0<\/span><\/p>\n

Programme<\/h5>\n

17:00 Mingle
\n18.00 Conversation on stage
\n18.45 Discussions
\n19.00 Networking mingle with music from DJ Kotta<\/p>\n

To purchase tickets, see below.<\/strong> Purchased tickets are non-refundable.<\/p>\n

\n
Nights at the Nobel Prize Museum \/ Membership<\/h5>\n

You are invited to share experiences beyond the ordinary when the Nobel Prize Museum stays open late every Friday evening with events that will appeal to all the senses. They will include literary conversations, music, concerts, science talks, tastings and workshops. Read more about our Friday nights in the programme calendar here<\/strong><\/a>.<\/p>\n

As a member of the Nobel Prize Museum, you have a discounted price on some tickets and can enjoy free admission to many other activities for one year.
\nRead more about membership here<\/a><\/strong>.<\/p>\n

Welcome to a stimulating Friday evening at the Nobel Prize Museum.<\/p>\n

\n