Dr. Irwin Adam is a creative scientist and food futurist who combines a background in engineering, biology, and technology with his passions for eating and design in the exploration of global eating futures. He is a thinker and maker who creates defining multi-sensorial food experiences including products, new technologies, immersive dining installations, and interactive workshops. As Founder and Creative Scientific Director of Future Food Studio, Dr. Irwin Adam leads multi-disciplinary teams in re-imagining how we interact with food at every scale. Major projects have included Museum of Ice Cream (NYC/LA), wndr Museum (Chicago), Food Loves Tech (NYC), and Sensorium (Toronto). Brand collaborations include Pepsico, Unilever, General Mills, Campbell’s, Kraft, & ABI InBev with projects in the US, Canada, Middle East, and Europe.
He holds a B.Eng. and M.Eng. (Chemical Engineering) from McGill University and a PhD (Biomedical Engineering) from the University of Toronto. Research publications and patents include natural compounds for anti-infective biomaterials, point-of-care diagnostics, miniature lasers, digital microfluidics, and tissue-engineering. His current research focuses on cross- modal personalized eating.
His work has been featured across media included Vice Munchies, New York Times, Chicago Tribune, Popular Science, Today Show, National Geographic, Creator’s Project, Globe & Mail, Toronto Star, Gothamist, Eater, Refinery29, and Forbes.