Chemical Engineer

Chrystel Loret studied food science in France. While based at Unilever Research in the UK, she went on to earn a PhD in chemical engineering from the University of Birmingham. In 2007 she joined the Nestlé Research Center.

Scientist

​Andrea Maier studied food technology and nutrition at the University of Fulda, Germany. She took her graduate degree in food science and nutrition at the University of Minnesota. Since 2011, Andrea has been head of the Consumer Link Department at the Nestlé Product Technology Center in Singen, Germany.

Beat Mazenauer is a freelance author, literary critic and networker. He works in both Lucerne and Zurich.

Photo: Sabine Burger

Scientist

Martin started his professional career in 1993 as a biologist at the Inselspital in Bern working on tissue engineering with the aim of repairing cartilage defects.

He joined the Nestlé Research Center in 1995 as microscopist and was involved in improving the efficiency of spray drying of milk. Since 1999 he has headed different groups including food material science, colloid science and natural colours. During this period he set up a program to develop a natural blue from red cabbage that is stable in various foods.

Today, Martin is a group manager at the Nestlé Research Center and heads the Micronutrient Fortification Group. In this role he and his team develop new delivery systems to fortify foods with dietary minerals such as iron and zinc, and vitamins. He likes hiking, rowing and plays guitar, if time allows.

Photographer, Author

www.roaminghart.com

Historian of Science and Technology

Barbara Orland is a lecturer and scholar for science history and technology studies at the University of Basel.

Sociologist

Francesco Panese is an associate professor of the social studies of science and medicine at the University of Lausanne. He is also the director of the Musée de la main, a museum for science, medicine and society.

Anthropologist

Heather Paxson is an anthropologist and associate professor at the Massachusetts Institute of Technology, where she has taught since 2003. She is the author of two books, including The Life of Cheese.

Historian

Florent Quellier holds the chair at the French National Centre for Scientific Research (CNRS) for the modern history of food and is a lecturer on modern history at the Université François-Rabelais in Tours. He is the director of the Tables des Hommes collection, as well as a member of the editorial committee of the multilingual journal Food & History of the European Institute for the History and Cultures of Food (IEHCA).

Photographer, Filmmaker

Yunlong Song was born in Yantai, P. R. China. He studied Arabic, international relations and journalism at Beijing Foreign Studies University. Later he got his M.A. in film from Zurich University of the Arts (ZHdK). Since 2008, he has been involved in many Swiss university exchange programmes, and worked for intercultural workshops and arts projects.