August 29, 2018 Professional Development Event

Address: RXBAR Headquarters, 412 N. Wells St., Chicago, IL 60654

5:30-6:00pm Networking, appetizers, drinks
NOTE: Please make sure to arrive before 6pm. Doors will be locked at 6pm to ensure there are no disruptions during the presentation.
We will not be able to let anyone in the building past 6pm.
6:00-7:00pm Presentation by Lauren Shimek on Design Thinking
7:00-7:45pm Panel
7:45-8:00pm Q/A


Lauren Shimeck PhotoLauren Shimeck
Lauren Shimek is the Founder and CEO of Food.Tech.Design, an innovation consulting business for the food industry. As a Ph.D. food scientist with over nine years of food design and innovation experience at IDEO in addition to product development expertise at General Mills, she creates breakthrough food and beverage products that tap into people’s unmet needs and desires while being grounded in manufacturability. Lauren’s personal passion for food, deep technical expertise and design thinking know-how place her at the innovation intersection of food, science and technology, and design

Professional Development Meeting Information
Title: Rapid Innovation In The Food Industry

Come learn about tools for how rapid innovation can be used in the food industry. Lauren Shimek is a food business innovation expert from California who coming to Chicago to share her Design Thinking tips and insights with the Chicago Section IFT at this Professional Development event. Concluding her presentation on Design Thinking, Lauren will moderate a panel of Chicago based food companies who all use rapid innovation in their own unique ways.


Eliana Pinilla-Ryhal Photo Eliana Pinilla-Ryhal

Natalie Shmulik Photo Natalie Shmulik
The Hatchery

Ryan Osero Photo Ryan Osero

Matt Matros Photo Matt Matros
Limitless Coffee & Protein Bar

Erik Jensen Photo Erik Jensen

Katlin Smith Photo Katlin Smith

$15.00 Members
$25.00 Non-members

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This program qualifies for IFT Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 2 CH for their participation in this program.

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