Why is an egg yolk that’s been tinted blue more likely to taste like mould? And why does ice cream taste creamier if you’re holding a soft piece of cotton? Thanks to researchers like Dr. Irwin Adam, we now know there’s much more to taste than just sweet, sour, salty, and bitter. A creative scientist and food futurist, Dr. Adam is studying and creating multi-sensorial food experiences. His overwhelmingly cool talks introduce audiences to a new way to look at food—and to a future where tasting food may look very different than what we’re used to. Audiences will take home Dr. Adam’s lessons on creativity and innovation and bring them back to the office; learning from one of our top scientists about iteration and transformation. This is innovation you can literally taste.