Stanford Bio-X Annual Symposium: Re-Thinking Food – From Plate to Planet

Re-Thinking Food – From Plate to Planet
Thursday, April 24, 2025
9:00AM – 5:30PM
Clark Center Auditorium
You MUST register by April 17, 2025 at 5:00pm PST in order to attend this event.

Register here
Please note: until you receive email confirmation from Stanford Bio-X (contact-biox@stanford.edu), your registration is not considered final.

9:00AM-12:00PM – FOOD & PLANETARY HEALTH
9:00am-9:30am – Opening Remarks
Ellen Kuhl, Catherine Holman Johnson Director of Stanford Bio-X
and
Lily Sarafan, incoming Chair of the Stanford University Board of Trustees
9:30am-10:00am – Jonathan Foley, Executive Director, Project Drawdown
Food Has a Big Climate Problem. Here’s How to Fix It.
10:00am-10:30am – Vipula Shukla, Senior Program Officer, Crops R&D, Gates Foundation
From Science to Solutions: Translating Plant Biology Research into Real World Agricultural Impact
10:30am-11:00am – Pamela Ronald, Distinguished Professor of Plant Pathology, UC Davis
Feeding the Future with Climate Resilient Crops
11:00am-11:15am – Remarks
Arun Majumdar, Dean of the Stanford Doerr School of Sustainability
11:15am-12:00pm – Fast Food: Speed Science Updates from Stanford Students
Gianna Dugan (undergraduate in Earth Systems Program) and Peyton Daley (undergraduate in Earth Systems Program)Juliette Lermusiaux (undergradaute, School of Engineering) and Jordan Stock (undergraduate in Earth Systems Program)Skyler St. Pierre (PhD candidate in Mechanical Engineering, Kuhl Lab)Anna-Katharina Priedl (co-term in Materials Science & Engineering and Chemical Engineering, Hill-Maini Lab)Beverly Fu (postdoc in Bioengineering, Huang Lab)Kate Kozaeva (visiting scholar in Bioengineering, Brophy Lab)Sean Spencer (postdoc/instructor, Gastroenterology & Hepatology, Sonnenburg Lab)
12:00PM-1:00PM – LUNCH
Enjoy delicious, nutritious, and environmentally friendly foods

1:00PM-3:00PM – FOOD & HUMAN HEALTH
1:00pm-1:30pm – Frank Hu,Chair of the Department of Nutrition, Harvard University
Optimal Diets for Personal, Population, and Planetary Health
1:30pm-2:00pm – Selina Wang, Professor of Chemistry, UC Davis
The Food Processing Paradox: Balancing Health Benefits and Risks
2:00pm-2:30pm – Harold Schmitz, Food Scientist, Founding Partner, The March Group
Re-Thinking Food and Health: Exponential Innovation as THE Strategic Imperative for Urgently Needed Creative Destruction
2:30pm-3:00pm – Christopher Gardner, Professor of Medicine, Stanford University
If I Were Food Czar, Or: Stanford is Uniquely Positioned to Champion Food Solutions

3:00PM-3:30PM – BREAK
Enjoy delicious, nutritious, and environmentally friendly foods

3:30PM-4:30PM – FOOD & TECH
3:30pm-4:00pm – Karim Pichara, CTO and Co-Founder of NotCo, AI for Food
The AI Transformation No One Saw Coming: How NotCo Is Redefining the Food Industry 4:00pm-4:30pm – Panel Discussion – moderated by Alfred Spormann, Professor Emeritus of Civil & Environmental Engineering and Chemical Engineering, Stanford UniversityPatrick Brown, Professor Emeritus of Biochemistry, Stanford UniversityDavid Lobell, Professor of Earth Systems Science, Stanford UniversityPamela Ronald, Professor of Plant Pathology, UC Davis Harold Schmitz, Food Scientist and Founding Partner, The March GroupVipula Shukla, Senior Program Officer, Gates Foundation
4:30PM-5:30PM – PLENARY LECTURE
4:30pm-5:30pm – Harold McGee, Food Scientist and Science Writer
Re-thinking Food Prep: Four Centuries of Science in the Kitchen
5:30pm – Closing Remarks
David Studdert, Vice Provost and Dean of Research
You MUST register by April 17, 2025 at 5:00pm PST in order to attend this event.

Register here
Please note: until you receive email confirmation from Stanford Bio-X (contact-biox@stanford.edu), your registration is not considered final.