Wo?

Standort PER 21 / Raum C230
Bd de Pérolles 90, 1700 Fribourg

Organisation

Food Research & Innovation Center
FRIC
sebastien.luo@unifr.ch

Vortragende / Mitwirkende

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.