Archive: The New England Food Technology Forum 2016
The New England Food Technology Forum
Research, Innovation and Emerging Companies
May 5, 2016 11:30am-7:00pm
The University of Massachusetts Club
One Beacon Street
Boston MA, 02108
View the Food Technology Forum 2016_handout for detailed information about the Conference Agenda, Speaker Biographies, Sponsor Information, Company Profiles, and Exhibitors.
New England is well known for its cod, lobster, clam chowder and Fluff… but the labs of the universities and hospitals of New England have always undertaken significant research into the creation of new foods, as well as food processing, storage and safety technologies. This Forum will showcase research discoveries and newly formed companies that are working on food and food related technologies.
The event program will include a keynote, experts on industry trends and needs, presentations by emerging companies, a poster session and networking reception.
Food technology areas of interest include:
- New ingredients
- Food and health
- Food safety
- New packaging
- Food production technologies
|12:00-1:00pm||Lunch Panel “The Challenge of Developing New Food”
Moderator: Jeremy Halpern, Partner, Nutter
|1:00-2:15 pm||Pitch Presenters Session 1|
|2:15-2:45||Break and Poster Session|
|2:45-4:00pm||Pitch Presenters Session 2|
|4:00-5:00||Closing Panel “Feeding New Foods to your Customers”
Moderator: John L. Brooks III , Healthcare Capital LLC
|5:00-7:00pm||Reception and Poster Session|
We are pleased to announce pitch presenters: 600 lb gorillas, Inc., Brandeis University; Canomiks; Enlivity; Fluid-Screen, Inc., H2ORS.; KnipBio; Rite Taste; UMass Lowell; and Wyss Institute at Harvard. Please see short descriptions of their technologies here.