Welcome to the world of food innovation!🍽️ We are happy to invite you to explore our newly launched website, where our research team at DTU Biosustain shares the cutting-edge work we are doing in food innovation. In our R&D, we focus on fermentation, upcycling by-products, and umamification. Our vision? A food system where new plant-based foods like e.g. novel misos and plant cheeses coexist and complement high-quality traditional foods. We are all about additions, not substitutions! What makes this research exciting? Fermentation, in particular, offers a unique lens into microbial ecology and evolution, helping us explore how microorganisms shape metabolism, flavor, and the taste experience. By combining science—think DNA sequencing, metabolomics, and sensory research—with creativity and culture, we tackle big questions around food systems and #sustainability. We even engage with the social sciences and the arts to understand how these innovations resonate with different communities! On our website, you’ll find: 🍴 Recipes and experiments straight from our food R&D lab. 📚 Research digests and essays on food systems, sustainability, and innovation. 🎨 Creative public engagement projects that merge science and culture. We believe in sharing knowledge openly and widely—bringing together food, science, and culture to build a more sustainable, flavorful future😊 Join us on this journey at https://www.sfig.dk/ and explore the full scope of what we’re researching! Novo Nordisk Foundation DTU - Technical University of Denmark #greentransition #biotechnology #sustainability
Are you interested in how fermentation and upcycling can unlock new flavours, and make delicious foods from what is typically thought to be inedible? How microbial ecology and evolution change in new environments, and how these shifts come to shape metabolism, flavour chemistry, and the taste experience? How innovation can enrich food culture and traditions? How new plant foods can not only co-exist with, but even support, agroecological land management and the preservation and resurrection of traditional animal products? Why, we wonder, should we argue about ‘either/or’ when we can have ‘both–and’? Then you might like our research group's new website: sfig.dk Here we will share recipes and stories from our food R&D lab experiments, digests of our scientific papers and research, critical essays on food systems and sustainability, reflections on our creative public engagement projects, and more. A tusind tak to all who helped make this a reality, not least, Joshua Evans. We hope this site can help further interdisciplinary knowledge and practice around food sustainability, bringing together cooking, science and culture for a more flavourful, equitable, and ecological food system. Relatedly.... We have an exciting opportunity to join our team as a Food Culture Assistant, based in Copenhagen. This role will involve: - maintenance and management of our website and Instagram page (https://lnkd.in/dDWnwP4K) - writing articles for our website - supporting research efforts - supporting other creative forms of dissemination, for example through the development of a series of zines, artist collaborations and more Follow this link to learn more about the role: https://lnkd.in/dE4Csvqe