Different by design: The science behind feeding the world

Eating is part of our daily lives – but we don’t often think about the journey that food takes to get to us. But whether it’s fresh, frozen, processed or engineered foods there is science at every step on the journey from paddock to plate. Join our panel to learn more about how new foods move from concept to our kitchens, and how science, engineering and design are helping our food systems rise to meet global challenges in a changing world.

Dr Emma Beckett was the MC for this event.

Watch the Workshop

A close up image of a broccoli plant


  • Peter Crane – Food Futures Company
  • Dr Taiwo Akanbi – Food Scientist and Technologist at the University of Newcastle – Researchers waste valourisation and has a true global perspective on foods.
  • Keren Peter – Current Food Science and Human Nutrition Student – Ma Morley Scholar
  • Dr Soumi Paul Mukhopadhyay- From the Department of Primary Industries (University of Newcastle conjoint)

The University of Newcastle acknowledges the traditional custodians of the lands within our footprint areas: Awabakal, Darkinjung, Biripai, Worimi, Wonnarua, and Eora Nations. We also pay respect to the wisdom of our Elders past and present.