The event is free and open to all but registration is mandatory.
| When? | 28.05.2026 12:15 - 13:30 |
|---|---|
| Where? | PER 21 C230 Bd de Pérolles 90, 1700 Fribourg |
| speaker | Dr. Kim Shankar Mishra is Associate Professor and Head of the Food Innovation & Process Design group at HES-SO, where he translates scientific concepts into scalable food technologies. With experience in both academia and industry, including heading Biotechnology and R&D at Planted Foods and conducting research at ETH Zürich, he operates at the interface between applied research and industrial implementation. Trained as a food process engineer with a PhD from ETH Zürich, his research focuses on fat-continuous systems (such as chocolate), alcohol-free fermented beverages (including beer and wine), and next-generation plant-based foods. His work integrates process engineering, material science, and fermentation to design tasty, nutritious, and sustainable foods that define the future of the industry. |
| Contact | Food Research & Innovation Center FRIC sebastien.luo@unifr.ch |
| Registration | This event is open to all, please register ! |