We are an interdisciplinary research group based at the
Novo Nordisk Foundation Center for Biosustainability,
Technical University of Denmark.
We combine cooking, science & culture for
a flavourful, equitable & ecological food system.
Read more about our approach.
Appearances
Upcoming
‘Lessons from Understudied and Novel Ferments’ (invited speaker), Josh Evans, Stanford Fermented Foods Conference, Stanford University, Palo Alto, USA, 4-5 September 2025.
‘An STS With Science: Cultivating Transdisciplinarity through Fermentation’ (invited speaker), Josh Evans, Human-Centered Innovation Research Seminar, Technical University of Denmark, Kgs. Lyngby, Denmark, 3 October 2025.
‘Sustainable Food: Microbial solutions for global challenges’ (invited speaker), Josh Evans, International Interdisciplinary Colloquium: New Challenges Induced by Microbiomes, Sorbonne–CNRS, Paris, France, 12 December 2025.
‘The Mushroom Kingdom’ (invited panel participant), Lene Lange, Kim Wejendorp, and Bodil Sofie Espersen, Bloom festival, Copenhagen, Denmark, 25 May 2025.
‘Cultivating Agriculture as Culture’ (invited talk), Josh Evans, Aral Culture Summit, Uzbekistan Art and Culture Development Foundation, Samarkand / Nukus, Uzbekistan, 4-6 April 2025.
‘What does space miso taste like?’ (news article), The Economist, 2 Apr 2025.
Recent
We are an interdisciplinary research group based at the Novo Nordisk Foundation Center for Biosustainability,
Technical University of Denmark.
We combine cooking, science
& culture for a flavourful, equitable & ecological food system.
Read more about our approach.
Appearances
Upcoming
‘Lessons from Understudied and Novel Ferments’, (invited speaker) Josh Evans, Stanford Fermented Foods Conference, Stanford University, Palo Alto, USA, 4-5 September 2025.
Recent
‘The Mushroom Kingdom’ (invited panel participant), Lene Lange, Kim Wejendorp, and Bodil Sofie Espersen, Bloom festival, Copenhagen, Denmark, 25 May 2025.
‘Cultivating Agriculture as Culture’ (invited talk), Josh Evans, Aral Culture Summit, Uzbekistan Art and Culture Development Foundation, Samarkand / Nukus, Uzbekistan, 4-6 April 2025.
‘What does space miso taste like?’ (news article), The Economist, 2 Apr 2025.