Stories from Food Startups

​Meet those bringing new ideas to market 

​Scientific innovation plays a critical role in shaping the future of sustainable nutrition and food systems. Yet many promising research insights never make it beyond the lab bench. This event introduces you to young entrepreneurs who have taken that leap — turning scientific ideas into real products now found on our shelves and plates. 

​Join the World Food System Center for an interactive dialogue on how scientific knowledge becomes practical impact, and how researchers, startups, and innovation networks work together to make change happen. Founders from food and nutrition startups will share personal stories. In addition, ETH Entrepreneurship and Swiss Food Research will provide concrete insights and resources to support successfully taking ideas from research into the real world. 

​Following the spotlight talks, you are invited to join networking activities designed to spark new connections, collaborations, and maybe even your next project idea. 

​Event Details:  

​📅 Date: 28 May  
⏰ Time: 18:00 – 19:30 (followed by Apéro, arrival welcome from 17:30) 
💬 Language: English 
📍 Location: Dozentenfoyer, ETH Zurich Zentrum 

​Program 

• ​17:30 | Doors Open 

• ​18:00 | Welcome & Intro: Science to Practice — Jeanne Tomaszewski (WFSC)  

• ​18:10 | Bringing Ideas to Life: Resources & Tips — Swiss Food Research (Fabian Bättig) and ETH Entrepreneurship (Juan Piffaretti). Hear about entrepreneurship support programs, as well as tips and support networks specific to the food, nutrition and health sectors. 

• ​18:25 | Q&A: Innovation Resources  

• ​18:35 | Startup Stories: 

  • ​Svitlana Mykolenko, Founder & ETH Pioneer Fellow, Olexir. Olexir translates advances in food and material science into protein‑structured fats that enable healthier, more sustainable products for food, health, and beauty applications. 

  • ​Jakob Tresch, Co-Founder & CTO, Niatsu. Built on data science and applied sustainability research, Niatsu turns complex lifecycle data into practical climate intelligence used by food companies today. 

  • ​Magdalena Herren, Food Technologist, Egg Field. EggField brings plant‑based egg alternatives from experimental formulations to scalable solutions used in professional kitchens and industry. 

• ​19:00 | Q&A: Startup Panel 

• ​19:30 | Apéro 

​🔔 RSVP: This event is free, but registration is mandatory. Sign up early to secure a spot and de-register if your plans change.  

​Who should attend? 

​Whether you’re a student, researcher, entrepreneur, policymaker, industry professional, or simply passionate about food, this event is for you. Join us if you’re engaged in food system research, shaping food policy, building a food-related venture, or looking to exchange ideas with like-minded experts and food enthusiasts. 

​​​About the World Food System Center

The World Food System Center was established at ETH Zurich based on the belief that the real-world solutions needed to tackle the challenges our food system faces require collaboration from global and local stakeholders across the entire food value chain. We work across disciplines and scales and in partnerships with key stakeholders to create new knowledge and ensure it is translated into real world impact.

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​This event is part of the World Food System Center Dialogue Series 2026.

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