Dr. Irwin Adam Eydelnant

Dr. Irwin Adam Eydelnant is a scientist and food futurist whose career spans engineering, biology, technology, and experiential design. Eydelnant holds a Bachelor of Engineering and Master of Engineering in chemical engineering from McGill University and a doctorate in biomedical engineering from the University of Toronto. His research background includes postdoctoral work at the University of Toronto and visiting fellowships at institutions such as Harvard University and Séminaire Kessel. Eydelnant's research publications and patents cover natural compounds for anti-infective biomaterials, point-of-care diagnostics, digital microfluidics, and tissue engineering. Rather than following a traditional academic path, Eydelnant has focused his expertise on reimagining the future of food and eating.

As founder and creative scientific director of Future Food Studio, Eydelnant leads multidisciplinary teams in exploring how people interact with food at every scale. He develops multi-sensory food experiences, including products, new technologies, immersive dining installations, and interactive workshops. Eydelnant has created edible clouds, dancing soup, helium-filled sugar balloons, a banana-based frozen dessert company in the Middle East, scent sculptures, and a Sensorium at the Toronto International Film Festival. He views food as a medium for transformation, emphasizing the impact of individual choices on global food systems.

Eydelnant has co-founded projects such as the "Museum of Ice Cream," which began in New York City and expanded internationally, featuring interactive installations like a swimming pool filled with sprinkles, edible balloons, and a Chocolate Chamber. He also co-created the "wndr museum" in Chicago, an experiential tour that includes an Infinity Mirror Room by Yayoi Kusama, a zero-gravity ball pit, and an Edible Cloud prototype developed by Future Food Studio. His brand collaborations include work with PepsiCo, Unilever, General Mills, Campbell's, Kraft, and ABI InBev, with projects across the United States, Canada, Asia, the Middle East, and Europe.

Eydelnant founded Future Food Studio while recovering from a serious car accident, growing the team to 16 people during his recovery. This experience has shaped his approach to rapid prototyping and experimentation. He serves as faculty for the Future of Food at Singularity University, contributing to foresight and strategy on global food systems and emerging technologies. Eydelnant has delivered a widely viewed TEDx talk, "On the Future of Food and Eating," at TEDxHackney. As a keynote speaker, he addresses topics in futurism, innovation, and technology, combining scientific credentials with creative practice in the food technology industry.