Hydraulics are machines and tools that run on liquid power. Make your own mini hydraulic at this workshop for kids, where you'll build a lifting jack out of paddle pop sticks, plastic tubes and Lego.
Would you eat a 3D printed burger?
Welcome to the future of food: ‘clean’, ‘cultured’ meat grown in laboratories and printed by 3D printers. To dramatically reduce harm to the environment, animals and your health, it may be time to try a steak – that tastes, looks and smells like meat – produced in a test tube. And with 3D printers being sold in supermarkets, it’s not long before the world of 3D-printed food shifts from the lab to our own kitchens. Let’s deep-dive into the research that’s driving a more sustainable and revolutionary food chain with these two emerging technologies in action.
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This event is part of From the Ground Up: An Exploration of Food, Hospitality and Technology in Melbourne – a day of programming dedicated to understanding the role Melbourne plays in the wider conversation around food and innovation. Check out the full visual schedule, or download a text version.
Annette Wagner is a Melbourne-based freelance CX, Creative Strategist and Creative Director. She works with companies to explore customer insights and behaviours, designing effective communications and experiences. As Head of National Events on the board of Creative Womens Circle, she represents women in creative industries, meeting and sharing information, inspiration and ideas. She recently presented events for NGV Design Week 2018, 'Socially Aware by Design: building successful values-led small businesses’. Forever feeding a curious mind, Annette believes in sharing insights and generating conversation on purposeful businesses and humanising work to design a better future with positive change.
Ben McMenamin is a wearer of many hats. When not working on his startup businesses the Social Food Project and We Eat Local, Ben can be found doing event coordination work for the City of Melbourne, hosting community food events or head cheffing at Grub Food Van in Fitzroy.
Dr Amy Logan leads the dairy food structuring team within CSIRO Agriculture and Food, Australias national research organisation. Within CSIROs Future Science Platform her team explores the development of smart food systems and intelligent technologies aimed to manufacture personalised food products. Dr Logan has supervised a number of postgraduate level students from Australian national and international Universities, is a member of the Dairy Industry Association of Australia, a recipient of the 2008 Victorian Fellowship Award and an Associate Editor for the Journal of the American Oil Chemists Society.
Former vegetarian academic Tammi Jonas is resident meatsmith at Jonai Farms, where she and her family raise pastured rare-breed Large Black pigs and cattle in the central highlands of Victoria, and transform the meat into a range of fresh cuts, smallgoods, charcuterie and salumi in their on-farm butcher’s shop and commercial kitchen. Tammi is President of the Australian Food Sovereignty Alliance (AFSA), promoting everyone’s right to access nutritious and culturally-appropriate food grown in ethical and ecologically-sound ways, and our right to democratically determine our own food systems.