UFF Upcycled Food Symposium III - Day 2

Join us for Day Two of an engaging virtual symposium with global participants. An inspiring and informative two days of learning, a global scientific convening on upcycled food innovation! Day One information can be found here. Speakers bios and session information below!

Dr. Simona Grasso, Ad Astra Fellow & Assistant Professor, School of Agriculture and Food Science, University College Dublin, Ireland

Panel Talk: Upcycling Challenges and Opportunities

Dr Simona Grasso is an Assistant Professor and Ad Astra Fellow in Food Science & Nutrition at University College Dublin. A food scientist by background, she has a first class honours BSc and MSc in Food Science from the University of Catania in Italy and a PhD from University College Dublin in Ireland. Her research interests span the development and characterisation of new foods that are both nutritious and sustainable, covering every step of the product development journey, from recipe development and prototype manufacturing to food characterization, sensory analyses and consumer studies. She has been researching upcycled foods since 2019.

DeAndra Forde, MPH, PhD Nutrition Student, Drexel University, USA

Session title: Culinary Home Empowerment for Food Waste Prevention and Minimization: Culturally Tailored Intervention for Caribbean and Latin Americans in the United States (CHEF – WPM: C/LA)

DeAndra Forde, MPH (she/her), known as D by her colleagues, family, and friends, is a passionate and purpose-driven public health professional currently pursuing her Doctorate at Drexel University as a second-year student. Her research focuses on minimizing food waste, aligning with her academic interests and her commitment to sustainability and community well-being. D is dedicated to creating a more equitable and sustainable food system. She has a background in dietetics and is Registered Dietitian Eligible. Her journey into the realm of food and nutrition is deeply personal, rooted in her love for cooking, entertaining, and sharing her cultural heritage through food. She believes that food is more than just nourishment; it serves as a tool for connection, education, and change.

Dr. Lara Ramdin, UFF Board Member/Scientific Committee Chair

Dr. Lara Ramdin is a systems and design thinking leader at the forefront of innovation and sustainability. With executive experience spanning Unilever, Estée Lauder, Molson Coors, Dole Sunshine Company, and Upcycled Foods Inc., she brings a unique perspective to transforming complex food systems. A passionate advocate for shifting from extractive to circular models, Lara focuses her work at the intersection of food, climate, and consumer empowerment. She champions access to nutritious, sustainable foods that promote longer, healthier lives—advancing the food-as-medicine movement with purpose and precision. As Chief Scientist and Ambassador for FoodxClimate, and a board member of the Upcycled Food Foundation, Lara drives scientific progress in upcycling through her leadership of the Research Fellows Program and as Co-Chair of the Scientific Committee. She also serves as Chair of the IFT Trends Group and Chair-Elect of the IFT Sustainable Food Systems Division. Often called the “Upcycling Queen,” Lara is known for transforming overlooked by-products into nutrient-dense, high-quality ingredients—cutting food waste while tackling food insecurity head-on. Her work lives at the nexus of science, sustainability, and social impact, making her a recognized thought leader shaping the future of food. Lara is also an Emeritus Board Member of the Upcycled Food Association, where her visionary leadership continues to influence food system innovation that nourishes both people and the planet.