Scheduled presentations:

• Towards Physics-Informed Artificial General Intelligence for Food
  B. Boes (University of Wuppertal), L. Boyle (Stanford University), R. Dunne (Stanford University), H. Holthusen (University of Erlangen Nuremberg), A. Koosis (Stanford University), S. St. Pierre (Stanford University), V. Tac (Stanford University), T. Vervenne (KU Leuven), *E. Kuhl (Stanford University)
• Constitutive learning of feature-dependent texture in hydrated materials
  *B. Boes (University of Wuppertal), J. Simon (University of Wuppertal), H. Holthusen (University of Erlangen-Nuremberg), E. Kuhl (Stanford Bio-X)
• Elastic Mechanical Behavior of Widely Consumed Edible Mushrooms
  *A. Koosis (Stanford University), E. Kuhl (Stanford University), V. Tac (Stanford University)
• A Comprehensive Mechanical and Sensory Comparison of Mycelium, Fruiting Body, and Blended Protein Fungi-Based Steaks
  *S. St. Pierre (Stanford University), T. Vervenne (KU Leuven), E. Darwin (Stanford University), E. Kuhl (Stanford University)
• Automated Model Discovery and Mechanical Analysis of Fungi-Based Meats
  *L. Boyle (Stanford University (Living Matter Lab)), M. Goodson (Stanford University (Living Matter Lab)), M. Palomares (Stanford University (Living Matter Lab)), N. Zhang (Stanford University (Living Matter Lab)), S. St. Pierre (Stanford University (Living Matter Lab)), E. Kuhl (Stanford University (Living Matter Lab))
• Generative AI for Food Discovery - Assessing the Taste and Texture of AI-made Burgers
  *V. Tac (Stanford University), C. Gardner (Stanford University), E. Kuhl (Stanford University)