What does Dr. Irwin Adam do? A better question: what doesn’t he do? Dr. Adam is in a category of his own. Food Futurist, Experimentalist, Experiential Designer, Alchemist, Artist, Scientist, Writer, Agriculturalist, Outsider, Thinker, Doer. Dr. Irwin Adam’s work illuminates the ways we transform the environment around us and in turn the ways the environment transforms us at every scale, from the micro universe of a single cell to the largest scales of modified and natural landscapes and the invisible energies of narrative and movement.
Imagine a grape that hisses with carbonation. It dances on your tongue. It tastes fresh and bright—just like a regular grape, but a little bit more. That’s one of Dr. Irwin Adam’s creations—combining flavour with art; food with science. A creative scientist and food futurist, Dr. Adam’s research focuses on what if feels like to eat food, namely: how do we hack flavour in order to expand our eating experience? His mind-altering talks introduce audiences to food in ways they’ve never seen it before, and provide valuable lessons on innovation and creativity that any organization can take home and put to use.
Dr. Irwin Adam is a creative scientist and food futurist who combines a background in engineering, biology, and technology with his passions for food and design in the exploration of global eating futures. He is a thinker and maker who creates defining multi-sensorial food experiences including products, new technologies, immersive dining installations, and interactive workshops. As Founder and Creative Scientific Director of Future Food Studio and BEVLAB, Dr. Adam leads multi-disciplinary teams in re-imagining how we interact with food at every scale. His major brand collaborations include Pepsico, Unilever, General Mills, Campbell’s, Kraft, and ABI InBev with projects in the US, Canada, Middle East, and Europe.
Dr. Adam’s research publications and patents include natural compounds for anti-infective biomaterials, point-of-care diagnostics, miniature lasers, digital microfluidics, and tissue-engineering. His current research focuses on cross-modal personalized eating.
Dr. Adam’s work has been featured in Vice, the New York Times, Popular Science, The Today Show, National Geographic, Popular Science, Globe and Mail, Toronto Star, Gothamist, Eater, Refinery29, and Forbes, among many others. He is currently writing a book on the future of food and eating.
We loved the event, and the hard work that you put into your Walrus Talks showed. You helped bring the audience to a perfect place of informed, active curiosity as we headed into the reception, and it showed by how lively their conversations were. Your time, talents, and effort helped us accomplish our goal of starting important conversations. The sold-out crowd was engaged, and challenged to open their minds.
I just have to say that we got incredible feedback from the audience. You were definitely the star of the evening! And besides our viewers, the whole team loved working with you behind the scenes.
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