Hanni Rützler, Food Scientist and taster at the Cultured Meat presentation

Hanni is a nutritional scientist who has built up an international reputation for her research into eating and drinking.

Hanni’s main area of expertise is future food, food quality, consumer protection, regional food cultures and diet. She is also interested in the theory and practice of the food industry in relation to agriculture, health policy, food science and consumers.

Hanni’s expertise is often called upon by food producers, politicians, and large restaurant groups and restaurateurs. Her current research focus is on writing her book, The Future of Food, which she’s co-authoring with the German writer and futurist, Matthias Horx.

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