Places/rooms specified in italics.
09.30 - 10.00 Arrival and registration at Maltfabrikken (Brewpub)
10.00 - 10.15 Common entrance for all participants (Kulturloft)
10.15 - 10.30 Welcome to Creative Tastebuds 2021 (Kulturloft)
10.30 - 11.15 Main session 1 “The Taste” - Bee Wilson, Ole G. Mouritsen & Roberto Flore (Kulturloft)
How will sustainability agendas impact the taste of food?
11.25 - 11.50 Soapbox dialogue: Break-out debate facilitated by Milena Corredig (Støbesalen)
12.00 - 12.30 Main session 1 continued: “The Taste” - Bee Wilson, Ole G. Mouritsen & Roberto Flore (Kulturloft)
12.40 - 14.15 Lunch & innovation showcases (Støbesalen)
14.30 - 15.05 Main session 2: “The Taster” - Marije Vogelzang, Barry C Smith & Michael Bom Frøst (Kulturloftet)
How can individual taste preferences meet the demand for sustainability?
15.15 - 15.40 Soapbox dialogue: Break-out debate facilitated by Jonatan Leer (Støbesalen)
15.50 - 16.30 Main session 2 continued: “The Taster” - Marije Vogelzang, Barry C Smith & Michael Bom Frøst (Kulturloft)
16.30 - 18.00 Break from program - Networking
18.00 Symposium dinner curated by Jakob Vinkler (TBA)
Places/rooms specified in italics.
10.00 - 10.30 Arrival and welcome back at Maltfabrikken (Brewpub)
10.30 - 11.15 Main session 3: “The tasting” - Laura Hoffmann, Claude Fischler and Cristina Tirado (Kulturloft)
How will taste practices, cultures and lifestyles develop in the context of the Anthropocene?
11.25 - 11.50 Soapbox dialogue: Break-out debate facilitated by Karen Wistoft (Støbesalen)
12.00 - 12.30 Main session 3 continued: “The tasting” - Laura Hoffmann, Claude Fischler and Cristina Tirado (Kulturloft)
12.40 - 14.15 Lunch & innovation showcases (Støbesalen)
14.30 - 16.30 Main session 4: “The Creative Taste” - Paul Tyler, speakers and mediators (Kulturloft)
Handling ideas of taste and sustainability
16.30 - 16.45 Goodbye and thank you (Kulturloft)
16.45 - 18.00 Reception (Brewpub)
Places/rooms specified in italics.
09.30 - 10.15 Arrival and welcome for virtual participants (Hopin – Stage)
10.15 - 10.30 Welcome to Creative Tastebuds 2021 (Hopin – Stage)
10.30 - 11.15 Main session 1 “The Taste” - Bee Wilson, Ole G. Mouritsen & Roberto Flore (Hopin – Stage)
How will sustainability agendas impact the taste of food?
11.25 - 11.50 Soapbox dialogue: Break-out debate with session expert (Hopin – Soapboxes&Showcases)
12.00 - 12.30 Main session 1 continued: “The Taste” - Bee Wilson, Ole G. Mouritsen & Roberto Flore (Hopin – Stage)
13.00 - 14.15 Innovation showcases (Hopin – Stage and Hopin – Soapboxes&Showcases)
14.30 - 15.15 Main session 2: “The Taster” - Marije Vogelzang, Barry C Smith & Michael Bom Frøst (Hopin – Stage)
How can individual taste preferences meet the demand for sustainability?
15.25 - 15.50 Soapbox dialogue: Break-out debate with session expert (Hopin – Soapboxes&Showcases)
16.00 - 16.30 Main session 2 continued: “The Taster” - Marije Vogelzang, Barry C Smith & Michael Bom Frøst (Hopin – Stage)
16.30 - 18.30 Break from program - Networking opportunities (Hopin – Networking)
Places/rooms specified in italics.
10.00 - 10.30 Welcome back to virtual participants (Hopin – Stage)
10.30 - 11.15 Main session 3: “The tasting” - Laura Hoffmann, Claude Fischler and Cristina Tirado (Hopin – Stage)
How will taste practices, cultures and lifestyles develop in the context of the Anthropocene?
11.25 - 11.50 Soapbox dialogue: Break-out debate with session expert (Hopin – Soapboxes&Showcases)
12.00 - 12.30 Main session 3 continued: “The tasting” - Laura Hoffmann, Claude Fischler and Cristina Tirado (Hopin – Stage)
13.00 - 14.15 Innovation showcases (Hopin – Stage and Hopin – Soapboxes&Showcases)
14.30 - 16.30 Main session 4: “The Creative Taste” - Paul Tyler, speakers and mediators (Hopin – Stage)
Handling ideas of taste and sustainability
16.30 - 16.45 Goodbye and thank you (Hopin – Stage)