The Future of Food Tech

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Join us for a cosy afternoon where food science meets AI - three speakers, real deliverables, and a garden to keep the conversation going.

Food development has always run on slow trial-and-error. That's changing fast. Join us for a close-up look at how AI, fermentation, and reasoning models are reshaping the way new products get to the table - straight from the people building it.

We'll open with the talks, then move into the garden for drinks and open discussion — the part where the real conversations happen.

Whether you're a founder, researcher, student, or just food-tech curious, come for the ideas and stay for the drinks.

The lineup
Ola Marczak — Food Scientist
Ola is a scientist, foodie, sustainability advocate, volunteer in NGO food communities and a former founder of the AI-for-food company Algenius Foods. She currently works as a Research Scientist at Spora, a global food innovation center founded by Rasmus Munk from the two-Michelin-star restaurant Alchemist. Ola will share insights into how she integrates AI into her pioneering research at Spora and in her independent projects.

Chuchu Huang — CTO, Summ Ingredients
Chuchu will unpack how Summ builds multifunctional ingredients that deliver on taste, texture, and nutrition at once — using a cross-fermentation approach with natural inputs like faba beans, oats, and sea salt. She will share her thoughts about how to bring AI into the heart of R&D from automating day-to-day workflows to accelerating the innovation pipeline.

Bogumil Zimon — CEO, PharosBio
Bogumil will map the emerging AI toolkit that's compressing experimental cycles in food tech. Drawing on the latest research, he'll show how self-driving labs, digital twins, and reasoning models are turning product development into a closed-loop cycle — cutting the time, cost, and guesswork of bringing something new to market.

Limited to