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How has the COVID-19 pandemic accelerated the food industry's shift towards adopting touch-free, safe and clean technology for food manufacturing? In this course, food architect and 3D printing enthusiast Jashan Sippy will take you on an exploratory journey of how technology has taken over the food industry in the past few years. With an abundant, curated selection of case studies and live examples, you will unravel robotics, smart kitchens, digital restaurants, smart retail and delivery systems. Finally, you will question how the integration of this kind of technology could alter food systems and job markets in the coming years, and what the "Responsible use of technology" entails for Intelligent Hospitality in the future.
Jashan Sippy is a green building certified architect and founder of Sugar and Space, a creative agency based between Mumbai and San Francisco. His dissertation titled ‘Gastronomy & Architecture: Multisensory Experiences’ formed the basis of his unconventional current practice. The international team of chefs, sustainability experts and designers create unconventional spaces of food, conceptualise and curate bespoke eating experiences and use food waste to 3D print food.
Jashan pursued an M.Sc. in International Business from the HULT International Business School specialising in entrepreneurship. During this time, we worked with people from sixty different countries, studied at three of the six international campuses of the school through rotation programs and was also associate professor at four of the six international campuses including San Francisco, Boston, Dubai and Shanghai. He took on a management role at Candytopia, a made-for- Instagram pop up art installation inspired by candy: Willy Wonka in real life!
He has also been the food and space correspondent for The Dutch Institute of Food & Design. In August 2020, he co-founded Food Design Nation, a digital platform which connects global food creatives to collaboratively design better futures of food.
Jashan teaches students of architecture, design, hospitality, innovation, anthropology and entrepreneurship globally. He has worked with students of well-known universities globally including California College of the Arts, University of San Francisco, ESHTE Portugal, ISDI Mumbai, Academy of Architecture and Don Bosco College of Hospitality Studies among others.