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
‘Novel fermentations for flavour, science, and sustainability’(invited speaker), Josh Evans, Stanford Fermented Foods Conference, Stanford University, Palo Alto, USA, 4-5 September 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), Caroline Kothe, Kim Wejendorp and Josh Evans, Article in The Economist, online, 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
‘Novel fermentations for flavour, science, and sustainability’(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), Caroline Kothe, Kim Wejendorp and Josh Evans, Article in The Economist, online, 2 Apr 2025.