Archive: The New England Food Technology Forum 2016

The New England Food Technology Forum
Research, Innovation and Emerging Companies


May 5, 2016 11:30am-7:00pm

The University of Massachusetts Club
One Beacon Street
32nd Floor
Boston MA, 02108

View the  Food Technology Forum 2016_handout  for detailed information about the Conference Agenda, Speaker Biographies, Sponsor Information, Company Profiles, and Exhibitors.

New England is well known for its cod, lobster, clam chowder and Fluff… but the labs of the universities and hospitals of New England have always undertaken significant research into the creation of new foods, as well as food processing, storage and safety technologies.  This Forum will showcase research discoveries and newly formed companies that are working on food and food related technologies.

The event program will include a keynote, experts on industry trends and needs, presentations by emerging companies, a poster session and networking reception.

Food technology areas of interest include:

  • New ingredients
  • Food and health
  • Nutraceuticals
  • Food safety
  • New packaging
  • Food production technologies


11:30am-12:00pm Registration
12:00-1:00pm Lunch Panel “The Challenge of Developing New Food”


  • Christina Agapakis, Creative Director, Ginkgo Bioworks
  • Marjorie Radlo-Zandi
    Senior Executive and Business Leader, VICAM
  • Casey Young, R&D, Campbell Soup Company

Moderator: Jeremy Halpern, Partner, Nutter

1:00-2:15 pm Pitch Presenters Session 1
2:15-2:45 Break and Poster Session
2:45-4:00pm Pitch Presenters Session 2
4:00-5:00 Closing Panel “Feeding New Foods to your Customers”


  • Terry Adams, Assistant Vice President, Nestle
  • Roger Berkowitz, President & CEO, Legal Sea Foods
  •  Stephen Moody, Director, Natick Soldier Research

Moderator: John L. Brooks III , Healthcare Capital LLC

5:00-7:00pm Reception and Poster Session

Emerging Company Presentations and Research Showcase Poster Session

We are pleased to announce pitch presenters: 600 lb gorillas, Inc., Brandeis University; Canomiks; Enlivity; Fluid-Screen, Inc., H2ORS.; KnipBio; Rite Taste; UMass Lowell; and Wyss Institute at Harvard. Please see short descriptions of their technologies here.