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Kenneth Moody

Kenneth Moody (certified dietary manager, certified food protection professional)works in the College of Health Solutions at Arizona State University as the instructional kitchen coordinator, where he is responsible for ensuring food quality and safety in all culinary labs and training students in proper cooking techniques. He received his associate degree at the Culinary Institute Le Cordon Bleu in Scottsdale, Arizona in 2002.


GastroGrub3d is asking the question: Can combining a novel food production process (3D printing) and a novel food base (powdered insects) take us beyond novelty and create beautiful, nutrient-rich, customizable snacks that meet the diverse dietary needs of the U.S. population? Our current animal-protein food industry is not sustainable for a growing world, but initiating a massive cultural shift away from American food staples will take innovation and creativity. Join us for this technological and culinary adventure with an open mind and an empty stomach!