The Living Kitchen project, being held at the national academy of science’s main London offices between 7 and 8 November, will see scientists from the company offering forecasts on future culinary habits from new foodstuffs to entertainment in dining.
About 25 scientists from Unilever and consultants will take part in a series of lectures, presentations and events to look at topics including the future of hydroponics and aeroponics (where vegetation is grown using mineral rich solutions and aerosols), creating domestic energy harvesting techniques to recycle heat ‘wasted’ during cooking and the potential of under-used protein sources.
Unilever’s research and development team has chosen the AVATAR group (Advanced Virtual And Technological Architectural Research) to lead these workshops.
Nicholas da Costa, head of conference services at the Royal Society, said: "The Royal Society has a rich history in food innovation, so we are delighted that we have been able to design this exciting event with Unilever. I cannot reveal all, but attendees will be immersed in a dining experience that will give them a taste of the future living kitchen."