Food in between tradition and technology - Should we eat like our grandparents?

Food in between tradition and technology - Should we eat like our grandparents?

Séminaire
Ouvert au grand public
28.05.2026 12:15 - 13:30
Présentiel

Dr. Kim Shankar Mishra is Associate Professor and Head of the Food Innovation & Process Design group at HES-SO, where he translates scientific concepts into scalable food technologies. With experience in both academia and industry, including heading Biotechnology and R&D at Planted Foods and conducting research at ETH Zürich, he operates at the interface between applied research and industrial implementation. Trained as a food process engineer with a PhD from ETH Zürich, his research focuses on fat-continuous systems (such as chocolate), alcohol-free fermented beverages (including beer and wine), and next-generation plant-based foods. His work integrates process engineering, material science, and fermentation to design tasty, nutritious, and sustainable foods that define the future of the industry.