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Hertzstück™ Future Dining Room

We invited influencers, media representatives and the general public to get up close with our "lab for the pocket". While the "Hertzstück™ Future Dining Room", a futuristic pop-up restaurant in London, opened its doors for only three days, its highlights can be relived.

TrinamiX has developed a prototype handheld device which uses Hertzstück™ technology to enable consumers to examine e.g. the ingredients of their food. During the London Restaurant Festival, BASF showcased the technology for the first time and displayed its potential as an individual `lab for the pocket´ for everyone. Science journalist and BBC presenter Dr. Michael Mosley accompanied the event and revealed the “secret science” behind the things we eat. The guests had the unique opportunity to shed light on the ingredients that make up our food, whilst enjoying an exclusive tasting menu. In addition, trinamiX experts provided further information on the technology and answered questions during the evening.

A groundbreaking prototype based on the Hertzstück™ sensor showed the impressive possibilities of the technology.
Science journalist Dr. Michael Mosley (left) and Dr. Ingmar Bruder (right) had a good reason for laughing: The live experiment worked perfectly.
Technology lover and social media influencer Jon Devo in conversation with Dr. Sebastian Valouch who is Head of Development and Production for IR Sensors at trinamiX.
Guests such as the Indian cook and food writer Maunika Gowardhan were especially enthusiastic about the possible applications in the field of nutrition.
Dr. Martin Brudermüller, BASF CEO, talked about BASF's culture of innovation.
Dr. Ingmar Bruder, Managing Director of trinamiX GmbH, was clearly enthusiastic about the start-up's latest innovation.
The event took place in Covent Garden and was part of the popular London Restaurant Festival.
Dr. Wilfried Hermes, the leader of the department for IR sensing, was available to answer questions from interested guests about the applications of the IR sensor beyond the food industry.
At a large experimental table, the guests had the opportunity to try out the prototypes and talk to experts such as Dr. Sebastian Valouch (on the right). For example, they were able to test whether a tie was made of polyester or silk.
Live impressions: Social media influencers documented the evening on Instagram, Twitter and Facebook.
After the experiments, the guests had the opportunity to talk about their impressions over wine and good food.
Before the first course, the guests were able to put hands on the prototype again to take a closer look at their napkins. Hertzstück™ revealed whether it was cotton, silk or polyester.
The guests were fascinated by Hertzstück™ and the possibilities its connected with.

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