Hosted by AGR Partners | 221 1st Street, Davis, CA 95616

UC Davis Innovation Institute for Food and Health’s accomplishments and vision for the future presented by:

Justin Siegel, Faculty Director, Innovation Institute for Food & Health

Jonna Mazet, IIFH Board Member | Vice Provost, UC Davis Grand Challenges | Chancellor’s Leadership Professor of Epidemiology and Disease Ecology | Founding Executive Director, One Health Institute

Ned Spang, Director, Robert Mondavi Institute for Wine and Food Science

H. Rao Unnava, Dean, UC Davis Graduate School of Management

Registration & Breakfast

Justin Siegel, Faculty Director, IIFH

Mary Croughan, Provost and Executive Vice Chancellor, UC Davis

Synthetic biology, artificial intelligence, and fermentation have the opportunity to make the food we eat healthier. Industry and academic leaders will explore how developments in these technologies are reshaping the food industry and paving the way for happier, healthier, longer lives. Advances in biotech and data science create transformative opportunities for food science.

John Melo, former Chief Executive Officer, Amyris

Abigail Stevenson, Chief Scientific Officer, Mars, Inc.

Muireann Kelliher, Global Head of Biotechnology, AB InBev

Food brings people together, provides great joy, and has cultural significance. In this session we will learn how our industry can maintain consumers’ love of food while also providing healthier options. We will hear from a diverse panel of sensory scientists, brand marketers, and cultural historians.

Opening remarks: Marissa Pickard, Lead Community Coordinator, IIFH

Charlotte Biltekoff, Associate Professor of American Studies and Food Science and Technology, UC Davis

Erica Pattni, Former Chief Marketing Officer, KIND
Michael Palazzolo, Assistant Professor of Marketing, UC Davis Graduate School of Management

Julien Delarue, Associate Professor of Sensory & Consumer Science, UC Davis Food Science & Technology

Speaker Q&A panel to follow. Moderator: Marissa Pickard