Dr. Irwin Adam
What Is the Future of Food?
Creative Scientist & Food Futurist
Faculty, The Future of Food at Singularity University
Imagine a grape that hisses with carbonation. It dances on your tongue. It tastes fresh and bright—just like a regular grape, but a little bit more. That’s one of Dr. Irwin Adam’s creations—combining flavour with art; food with science. A creative scientist and food futurist, Dr. Adam’s research focuses on what if feels like to eat food, namely: how do we hack flavour in order to expand our eating experience? His mind-altering talks introduce audiences to food in ways they’ve never seen it before, and provide valuable lessons on innovation and creativity that any organization can take home and put to use.
Dr. Irwin Adam is a creative scientist and food futurist who combines a background in engineering, biology, and technology with his passions for food and design in the exploration of global eating futures. He is a thinker and maker who creates defining multi-sensorial food experiences including products, new technologies, immersive dining installations, and interactive workshops. As Founder and Creative Scientific Director of Future Food Studio and BEVLAB, Dr. Adam leads multi-disciplinary teams in re-imagining how we interact with food at every scale. His major brand collaborations include Pepsico, Unilever, General Mills, Campbell’s, Kraft, and ABI InBev with projects in the US, Canada, Middle East, and Europe.
Dr. Adam’s research publications and patents include natural compounds for anti-infective biomaterials, point-of-care diagnostics, miniature lasers, digital microfluidics, and tissue-engineering. His current research focuses on cross-modal personalized eating.
Dr. Adam’s work has been featured in Vice Munchies, the New York Times, Popular Science, The Today Show, National Geographic, Globe and Mail, Toronto Star, Gothamist, Eater, Refinery29, and Forbes, among many others. He is currently writing a book on the future of food and eating.
Who Ordered the B-12 Tomato? Understanding the Future of Agriculture
What exactly is cross-modal personalized eating? It’s the future of food: the ability to choose the nutritional content or taste or texture you need and want. And it’s happening already. “It’s not 10 years from now—it’s next year,” says Dr. Adam. “We’ve already seen a bleeding veggie burger, and people are working on cellular agriculture: chickenless eggs, cowless milk, lab-grown steak [...] We’ll be able to make lettuce more salty, more sweet, more earthy, more green-tasting, whatever that means. Imagine you’re vitamin B-12 deficient; you’ll be able to get a special B-12 tomato.”
This eye-opening talk is essential for anyone in the farming or agricultural space. The depth and urgency of Dr. Adam's wide-ranging research will excite and inspire you—and prepare you for the opportunities that lie ahead.
The Flavour Hack
Why is an egg yolk that’s been tinted blue more likely to taste like mould? And why does ice cream taste creamier if you’re holding a soft piece of cotton? Thanks to researchers like Dr. Irwin Adam, we now know there’s much more to taste than just sweet, sour, salty, and bitter. A creative scientist and food futurist, Dr. Adam is studying and creating multi-sensorial food experiences. His overwhelmingly cool talks introduce audiences to a new way to look at food—and to a future where tasting food may look very different than what we’re used to. Audiences will take home Dr. Adam’s lessons on creativity and innovation and bring them back to the office; learning from one of our top scientists about iteration and transformation. This is innovation you can literally taste.
Contact us to learn how Dr. Irwin Adam can craft a topic for your audience.
Photo Cred. Chris So (Toronto Star) Erin Leydon (Toronto Life)