Gastro Science Lab

The lab is an advanced research kitchen for food exploration and innovation. The goal is to engage/encourage young people and general public for novel foods and creative food science.

Research focus in on:

• Explore new resources for foods (plants, marine and insects)
• Explore small scale processing operations for food preparations (fermentation, drying, maceration, etc.)
• Support to entrepreneurial students (FOOD incubator and SCIENCE innovation hub)

Research staff

Senior adviser Rikke Pape Thomsen
Associate professor Karsten Olsen
Professor Ole G. Mouritsen
Michael Bom Frøst