Berkeley-Stanford Food Innovation & Design Symposium

By • on July 3, 2016

The Berkeley-Haas website reported on the inaugural  Berkeley-Stanford Food Innovation & Design Symposium held at UC Berkeley on May 26. The gathering brought together entrepreneurs, scientists, investors and academics to share the latest on food innovation, science, design, and technology. The organizer of the symposium, Soh Kim, tapped into her Berkeley-Haas ties. As a Berkeley PhD student, Kim had sought out Henry Chesbrough who had advised her in the development of her thesis about how Chez Panisse founder Alice Waters used open innovation. Chesbrough has applied his paradigm to industries from technology to consumer goods to food.

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