Food for the future - raw vegetables or high-tech meals?

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May 16
2 min read

Tenth event in the Wittenstein Foundation’s “enter the future” series

02.04.2025

Looking ahead to the year 2050 and a world population of almost 10 billion people, one key question arises: how can we feed so many people in a healthy way? While some are focussing on a natural raw diet, science is increasingly researching new technologies such as 3D printing of food or precision fermentation. Are these innovations the key to sustainable nutrition in the future?

On 30 April 2025, the Wittenstein Foundation invites to the tenth event in the successful "enter the future" series at the TauberPhilharmonie Weikersheim. Two renowned experts from the University of Hohenheim will take the audience on an exciting journey through the future of our food. The focus will be on topics such as personalized nutrition, nutritional recommendations and the effects of highly processed foods on our health.

Scientific perspectives and exciting discussions

In their keynote speeches, the two speakers at the event, which will once again be organized as a hybrid, will focus on innovations, prerequisites for success and the difficulties that the future of our food will bring.

Professor Dr Jan Frank, Head of the Department of Food Biofunctionality, is researching, among other things, how certain food ingredients affect the human body and what role innovative technologies can play in the nutrition of the future. His research focuses on the bioavailability of nutrients and their influence on diseases of civilization such as cancer and Alzheimer's disease. The research of Professor Dr Mario Jekle, Head of the Department of Plant-Based Foods, concentrates on alternative protein sources and innovative processing technologies to enable sustainable nutrition. The focus is particularly on the question of how plant proteins can be optimally utilised and further developed to ensure a healthy and environmentally friendly diet in the future.

The event not only offers in-depth scientific insights but also invites the audience to actively participate. In a concluding discussion round, moderated by Benedikt Hofmann (editor-in-chief of MM Maschinenmarkt), guests will be able to put forward their questions, thoughts and suggestions and engage in direct dialogue with the speakers.

Free registration until 28 April 2025

As usual, the event is open to the public free of charge. Tickets and further information on the event are available at www.wittenstein-stiftung.de/veranstaltungen

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Prof Dr Jan Frank, Head of the Department of Food Biofunctionality at the University of Hohenheim

Prof Dr Mario Jekle, Head of the Department of Plant-Based Foods at the University of Hohenheim

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