The Genomic Kitchen
Amanda Archibald, is uniquely trained as both analyst and nutritionist (RD). This skill set, combined with her culinary expertise, has enabled her to develop a new lens to understand the food and health conversation. Archibald has been involved in lecturing, teaching and thought innovation for consumers, health professionals, foodservice operations and U.S. corporations since 2003. Accompanying her cutting-edge thinking uniting science and medicine with the kitchen, Amanda unveiled the concept of Culinary Genomics in 2015. This unique union of genomic science with the culinary arts creates a new frontier placing food, chefs and the kitchen at the epicenter of healing and ignites a new food and health conversation for the world.
Personalized Nutrition: Leveraging Technology and Big Data to Provide Actionable Insight and Effective Solutions