From 3D-printed sushi to molecular gastronomy that doubles as entertainment, culinary innovation is taking center stage at the upcoming Food and Beverage Expo USA. But behind every transformative flavor, breakthrough process, or imaginative plate design is a food scientist pushing the boundaries of what’s possible in the kitchen—and the lab.
This year, the expo isn’t just showcasing new ingredients and technologies—it’s spotlighting the people driving the next wave of culinary disruption. These professionals aren’t just chefs or technologists; they’re hybrid thinkers operating at the intersection of science, creativity, and consumer trends.
In this article, we profile five food scientists and innovators you’ll want to follow—and if you’re attending the expo, they’re the ones you’ll want to meet in person. Whether you’re a trend spotter, journalist, or food futurist, these individuals are rewriting the rules of how we cook, eat, and experience food.
1. Dr. Lucia Ramirez – The Climate-Conscious Culinary Chemist
Specialty: Plant-based protein engineering and sustainable flavor chemistry
Featured Session: “Flavor Without Footprint: Building Umami from Plants”
Dr. Lucia Ramirez is a biochemist known for developing alternative proteins that not only match animal-based textures but also deliver umami-rich flavor without synthetic additives. Her latest breakthrough involves a new fermentation process that extracts deep, savory notes from agricultural by-products—turning waste into gourmet taste.
At the Food and Beverage Expo USA, she’ll be hosting a live demonstration in the Sustainability Pavilion, showcasing how her zero-waste flavor concentrates can reduce the carbon impact of prepared foods by up to 40%.
Why she matters: As climate concerns escalate, Ramirez is part of a movement making green eating delicious—and scalable for mass production.
2. Chef Koji Tanaka – The Molecular Storyteller
Specialty: Molecular gastronomy and cross-cultural flavor fusion
Featured Demo: “Narrative Cuisine: Building Flavor Memories with Chemistry”
While many chefs dabble in modernist techniques, Chef Koji Tanaka fuses them with deep storytelling. Each of his dishes is built on a memory, a place, or a feeling—delivered through layered textures, surprise temperature shifts, and precise flavor sequencing.
He collaborates with neuroscientists to study how aroma and texture trigger emotional recall and has pioneered the use of microencapsulation to release flavors sequentially in the mouth. His booth at the expo’s Culinary Innovation Hall will feature a multi-sensory tasting experience designed to demonstrate how memory, mood, and molecular techniques can work together to enhance flavor perception.
Why he matters: Tanaka is showing that food innovation isn’t just technical—it’s emotional. His work proves that science can deepen rather than dilute the dining experience.
3. Anjali Batra – The Sensorial Systems Engineer
Specialty: Multisensory food installations and human-machine interfaces
Featured Installation: “Taste Tech: Dining with All Five Senses”
With a background in neuroscience and engineering, Anjali Batra is redefining what a food booth can be. Her sensory installations have been featured at exhibitions across Europe and Asia, and now she brings her work to the Food and Beverage Expo USA with an interactive exhibit that uses sound, light, and touch to modulate how we perceive flavor.
Visitors will enter a controlled booth where ambient lighting shifts during a tasting flight, changing the perceived sweetness or sourness of each sample. Her team is also testing haptic cutlery and aromatic projection devices that can tailor taste on demand.
Why she matters: As brands seek immersive ways to connect with consumers, Batra’s work hints at the future of retail sampling, product launches, and food education through multisensory tech.
4. Marco De Luca – The AI Flavor Designer
Specialty: Artificial intelligence for recipe creation and product forecasting
Featured Tech Talk: “Tasting Tomorrow: How AI Predicts Flavor Trends”
Marco De Luca leads a food-tech startup that uses machine learning to analyze social media, restaurant menus, and nutritional studies to forecast emerging flavor profiles. His proprietary algorithm, GastroGraph, recently predicted the explosive rise of yuzu-chili as a hybrid global flavor six months before it hit major fast-casual menus in the U.S.
At the expo, he’ll debut a tool that helps product developers craft new food concepts based on regional preferences and dietary needs. Attendees will have a chance to input their own idea and receive a suggested ingredient pairing, texture format, and packaging concept—all generated in seconds.
Why he matters: De Luca’s AI system is turning trend-spotting into a science, helping culinary innovators move faster and more accurately in a crowded marketplace.
5. Dr. Nia Akintola – The Gut-Brain Flavor Strategist
Specialty: Neurogastronomy and microbiome-based food formulation
Featured Panel: “The Gut Knows Best: Designing for Mood and Microbiota”
Dr. Nia Akintola is part of a growing research field exploring the relationship between gut bacteria, mental health, and taste preference. Her recent study found that individuals with different microbiome profiles experience bitterness and sweetness in distinct ways—and that mood state can alter flavor sensitivity.
She works with food brands to design formulations that are both gut-supportive and emotionally satisfying, aligning product development with bio-individual nutrition trends. At the Wellness Stage, she’ll discuss how targeting both brain and gut can yield next-gen functional snacks and meals.
Why she matters: Akintola bridges the divide between wellness and indulgence, helping brands craft foods that feel good—and do good—for both the body and the mind.
Why These Innovators Deserve the Spotlight
Culinary innovation isn’t just about using new ingredients or kitchen gadgets. It’s about rethinking the fundamentals of how we prepare, present, and perceive food. These five professionals are leading that charge—not just by inventing, but by integrating science, art, and culture in powerful new ways.
Their work matters to a wide audience:
- Journalists: For those covering the evolution of food, these voices offer rare insight and future-forward stories.
- Trend spotters: Staying ahead means knowing who’s creating—not just what’s trending.
- Brands: Collaboration with these experts can unlock real market advantage and media buzz.
How to Engage with These Innovators at the Food and Beverage Expo USA
Each of these professionals will be part of panels, installations, or live demos throughout the three-day event at the New Jersey Expo Center (June 26–28, 2025). If you’re attending:
- Visit the Innovation Hall to explore immersive tech-driven exhibits.
- Attend breakout sessions in the Sustainability and Wellness stages.
- Schedule interviews or coverage via the Media Relations Center.
- Follow their social handles and expo tags to stay updated in real time.
Final Thoughts
The Food and Beverage Expo USA has always been a showcase of product trends, market shifts, and culinary ingenuity. But in 2025, it’s also a platform for the people behind the movement—scientists, engineers, and chefs whose vision is shaping the future of food.
In the rapidly changing food landscape, it’s no longer enough to follow the trends. To lead, you need to know the minds creating them.
These five are among the most compelling, and their stories are just beginning.
