IC Foods Conference

Event Date

 

No plans for Spring Break yet?

Join us for the 3rd annual IC-FOODS conference, March 22-25, 2019 in San Francisco and Davis

 


UC Davis faculty, staff, and students are invited to attend the IC-FOODS conference, the only conference in the world dedicated to designing and building the “Internet of Food.”

Special discount:

Code

For whom

Discount

Requirements

IC-FOODS4UCFacStaff

Faculty & Staff

60%

valid UC email address and staff/faculty/student ID upon entry

IC-FOODS4UCStudents

UC Students

80%

IC-FOODS4EDU-NP

Other Education & Nonprofit

50%

valid email suffix and staff/faculty/student ID upon entry (or business card for NPs)

 

The goal of IC-FOODS at the University of California, Davis, is to collaborate with industry, governments and nongovernmental organizations to “digitize” food, creating a computer language that will make food traceable, transparent and trustworthy. The project and conference bring together experts in food systems, diet, health and the environment to help inform the design and build of the technology. The conference this year will focus on sustainability, innovation and discovery.

In San Francisco, March 22

Who: The event agenda includes a champagne opening with keynote addresses from Elizabeth Bagley, the director of sustainability at the California Academy of Sciences and Robert Danhi, chef and television host on Amazon Prime World Wide. KQED’s Sasha Khoka will moderate a discussion on food traditions, generational wisdom and contemporary times, and we’ll get a sneak peak at the 10,000 Grandparents Project (#10kGPS) -- a technology platform to record, preserve, query, and utilize heritage food stories of our elders. Wild mixologists serving drinks muddled with sustainably foraged wild botanicals at a cocktail reception close out the evening.

When: 6:30-10:00 p.m. Friday, March 22

Where: California Academy of Sciences, 55 Music Concourse Drive, San Francisco

In San Francisco, March 23

Who: The event agenda includes keynote speaker Scott May, with Givaudan, a leading flavor and fragrance company and with MISTA, a new innovation platform for the food industry. Also speaking will be Cheryl Harrison, chair of Vivía Foundation, a globally focused NGO accelerating tangible innovations in food, nutrition, health, environmental protection and social well-being, specifically aligned with the United Nations’ Sustainable Development Goals. The day’s topics include digitizing flavor and new AI methods for sensory analysis of foods, the future of digitizing fermentation and repurposing and reusing food processing “waste.” The food experience sessions feature food and beverage products driven by health and sustainability outcomes and technologies to measure sensory responses.

When: 11 a.m. to 4:30 p.m. Saturday, March 23

Where: The Archery, 498 Alabama St., San Francisco

In Davis, March 24

Who: On Sunday we put our brainwaves to work in the most densely packed Internet of Food intellectual gathering ever. Chris Mungall, perhaps the most prolific author of biological ontologies in the world, keynotes about the special role these vocabularies have played underpinning and expanding the molecular-omics revolutions. Then, over 40 panelists discuss topics from soil sensors to post-harvest machinery, digital kitchens to human sensory: we’ll examine the Environment-Ag-Food-Diet-Health digital infrastructure, including: hardware, software, language, protocols, datasets. Information gaps and opportunities for advancing solutions in trade and retail markets, labor, production, processing, personalization, and policy. The day concludes with a dinner and tour at UC Davis Russell Ranch where they are conducting a 100-year sustainability experiment.

When: 9 a.m. to 5 p.m. Sunday, March 24 (Russell Ranch Dinner and tour @ 6 pm)

Where: UC ANR, 2801 2nd St., Davis

In Davis, March 25

Who: On Monday we roll-up our sleeves and get to work establishing open language standards for the burgeoning Semantic Web of Food which holds promises to enable FoodAI while reducing market friction across data exchange and custom APIs.

When: 8:30 a.m. to 4 p.m. Monday, March 25

Where: UC ANR, 2801 2nd St., Davis

 

Background

The scope of the internet of food project is vast. It will be larger than the internet of things, or IoT, which connects almost any device with an on/off switch to the Internet. By 2020, the volume of data from IoT interconnectivity will be larger than the amount of information currently on the World Wide Web. The Internet of Food (IoF) will be even bigger, combining IoT devices on the farm or in the home to track and trace foods and ingredients as they move through the food system from producer to processors to distributors and sellers. The idea is to categorize, describe and aggregate information about food to allow consumers to make personal informed choices.

The Internet of Food has huge implications for food safety, authenticity, sustainability and health, and is expected to play a critical role in promoting unprecedented data and information exchange about food, agriculture, diet and health.

 

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