Physicist and professor of gastrophysics and culinary innovation at the University of Copenhagen, with a background in physical chemistry, interface science, and membrane biophysics. Author of over 400 scientific articles and numerous books on food science and flavor, he has received prestigious honors including the DuPont Nutrition & Health Food Science Excellence Medal (2016) and appointment as Goodwill Ambassador of Japanese Cuisine by Japan’s Ministry of Agriculture, Forestry and Fisheries. He serves as president of the Danish Gastronomic Academy and directs the national research and communication center Taste for Life. His current research explores the gastrophysics of umami, seaweed-based foods, cephalopods, roe, and vegetables.

Professor at the Harvard John A. Paulson School of Engineering and Applied Sciences, where she leads the Science and Cooking program, integrating teaching, research, and public outreach at the intersection of science and gastronomy. She is the author and editor of several books, including the national bestseller Science and Cooking: Physics Meets Food, from Homemade to Haute Cuisine (2020). She has developed courses such as Food Fermentations and co-created HarvardX’s online Science and Cooking programs. Her research spans science education and food science.

Associate professor in the Division of Gastroenterology and director of the Human Microbiome Research Institute at Cedars-Sinai. Her research examines the role of the gut microbiome in inflammatory and metabolic diseases, and the impact of diet on host–microbe interactions. She has made pioneering contributions to understanding the rise of conditions such as inflammatory bowel disease, diabetes, and food allergies. Her current work focuses on pathobionts and their influence on immune responses, as well as nutritional interventions. She collaborates closely with clinicians to integrate basic and clinical research, aiming to improve diagnosis and treatment through a deeper understanding of microbial contributions to health.

Biologist, author, and professor in the Department of Applied Ecology at North Carolina State University. Renowned for engaging the public in citizen science, he investigates microbial biodiversity in the human body and built environments, as well as tropical forest ecology. His fieldwork spans Costa Rica, Peru, Bolivia, and Australia. He leads the projects yourwildlife.org and Students Discover, and has written extensively to bridge scientific research and public understanding.

CEO of Sony AI Inc., executive vice president of Sony Corporation, and CEO of Sony Computer Science Laboratories, Inc. Founding president of the RoboCup Federation, he has received awards including the Computers and Thought Award (1993) and the Nature Award for Creative Mentoring in Science (2009). He has chaired major international AI conferences and served on scientific advisory boards for institutions such as the European Molecular Biology Laboratory (EMBL). Currently a professor at the Okinawa Institute of Science and Technology Graduate University, he was named a Fellow of the Association for the Advancement of Artificial Intelligence in 2021.

Professor of sensory science and co-director of the Coffee Center at the University of California, Davis. Trained in agricultural and food engineering in France, he holds master’s degrees in sensory physiology and food science/enology, and a PhD in microbiology from UC Davis. His research focuses on sensory strategies to encourage dietary change and optimize the quality and consumer acceptance of foods and beverages. Author of over 150 peer-reviewed publications, he teaches at all academic levels and advises food and beverage companies and consumer agencies worldwide.

Executive director of the Food & Nutrition Innovation Institute at Tufts University and Innovator in Residence at MIT’s Sloan School of Management. Formerly the inaugural Assistant Secretary for Technology, Innovation, and Entrepreneurship for the Governor of Massachusetts, she led state investment in cybersecurity, health tech, robotics, and advanced manufacturing. With more than 20 years’ experience in economic development and entrepreneurship, she has founded three companies and is a strong advocate for revitalizing post-industrial cities. She holds a bachelor’s degree from the University of Colorado Boulder and a master’s in regional planning from the University of Massachusetts Amherst.

Senior researcher in sensory and consumer science at Nofima and professor at the Norwegian University of Life Sciences. An authority on methodologies for understanding consumer behavior, she has published over 100 scientific articles, multiple book chapters, and co-authored four reference works, including Novel Techniques in Sensory Characterization and Consumer Profiling and Methods in Consumer Research. Her work addresses specific populations—children, older adults, and food subcultures—and promotes consumer engagement in the shift toward healthier, more sustainable diets. She led the EU project Edulia, aimed at reducing barriers to healthy eating in children and training a new generation of researchers in Europe.

Professor of sociology at the University of the Basque Country (EHU-UPV), specializing in the social and cultural dimensions of gastronomy. A regular collaborator with the restaurant Mugaritz, where he has developed creative projects such as The Candy Project, he is co-curator of Diálogos de Cocina and co-author of 50 Miradas: un recorrido por el movimiento de la gastronomía contemporáneo (2018) with journalist Sasha Correa.

Ecophysiologist with over 25 years’ experience in air pollution, climate change, and carbon and nitrogen cycles. Executive director of the Basque Centre for Climate Change (BC3) since 2016, she has combined scientific research with work at the interface of science and policy at national and international levels. Author of more than 150 publications, she is recognized as a leading expert on land use and climate change. She has held positions at the University of Valencia, Arizona State University, and the Mediterranean Center for Environmental Studies, and senior roles at the UNFCCC and FAO. She has contributed to IPCC reports and guidelines and advised governments and organizations in over 35 countries across Asia, Africa, and Latin America.

Director of the Stockholm Resilience Centre, where she leads strategic and operational development and conducts research on the links between food systems, water resources, and biosphere resilience. With more than 20 years’ experience in sustainability science, her work focuses on transforming food systems to improve public and planetary health. She leads the EAT-Lancet 2.0 Commission working group and participates in the Mistra Food Futures program. She has conducted research in sub-Saharan Africa on livelihood resilience and ecosystem services, highlighting the role of “invisible water flows” globally. She holds a PhD in Natural Resource Management from Stockholm University and serves on international boards and committees, including the EAT Foundation and the Earth League.