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Glion Institute of Higher Education Proudly Presents

'Glion Innovation Fair: Future of Food' is a platform to share knowledge, and best practices to open the conversation on the future of food.

Representatives of the companies will lead workshops, panel discussions, and conferences related to the evolution and future of food and the industry.

The current and future leaders of the F&B industry will be able to showcase their innovation by opening booths in the venue.

An opportunity for innovators, experts, and students to empower their network, connect and brainstorm on the next steps of the food craft.

Topics

Innovation in Fast Moving Consumer Goods (FMCG)

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After her PhD in Physics, she joined the Algorithmic Business Research Lab at Lucerne University of Applied Sciences and Arts in 2021. Her research focus lies on applying machine learning and artificial intelligence to challenges companies from various industries encounter every day. Their most recent projects investigate how to support innovation in the food sector with for example an AI that can write a diverse range of recipes such as for beer, cookies or ice cream.

Multidisciplinary, creative, open-minded, and curious by nature, Pablo has 20+ experience between international hospitality, education, consultancy, and technology.

Since 2019, Pablo leads Spark Crans-Montana, an innovation sphere by Les Roches where entrepreneurs, hospitality & tech companies, academia, and public institutions are shaping the future of the hospitality industry.

Director of SPARK Innovation Sphere

PABLO GARCIA

SOLANGE EMMENEGGER

Research Associate at HSLU

CHRISTIAN SCHWAB

Executive Director at Food and Nutrition Center

PETER BRAUN (MODERATOR)

CEO at Swiss Food Research

Dr Peter Braun has been CEO of Swiss Food Research since 2013. Swiss Food Research holds more than 170 members and is the Swiss innovation network in the agro and food sector. Innovations and their management are a common thread in Peter Braun's career. Professionally, he was internationally oriented and started as a process developer R&D at Kraft Foods. At Bühler AG, he had global responsibility as Head of R&D, Technology, and Innovation in Cocoa & Chocolate for more than 10 years. From 2013 to 2020, he was a lecturer in Food Process Engineering at ETH Zurich. Since 2016, he has been President of SVIAL, the largest Swiss professional association for agri-food scientists

CONFERENCES
AND
PANEL DISCUSSIONS

Guest speakers from various innovative companies will present their brands, strategies, and what makes them innovative.

BOOTHS
AND
EXHIBITIONS

Companies will become an exhibitioner where they will do some of the followings: product sampling, taste testing, recruiting, etc.

CLOSING COCKTAIL HOUR

Get your palette ready and try new types of food, drinks, and cocktails. From vegan, and gluten-free, to insect burgers, it is time for you to explore the diversity of food.