Ole G. Mouritsen, PhD, DSc, is a physicist and professor of gastrophysics and culinary food innovation at the University of Copenhagen. He is head of the Danish research and communications center Taste for Life, a non-profit collaboration of scientists, teachers, chefs and communicators of taste.
Professor Mouritsen is the author of several scientific books and about 400 scientific papers and reports, in addition to being recipient of a number of prestigious science communication prizes. In his spare time, he cooks, collaborates with chefs, furthers his knowledge of all aspects of food, and writes articles and books about the science of food and taste, including Sushi: Food for The Eye, the Body, and the Soul (2009), Seaweeds: Edible, Available & Sustainable (2014), Umami: Unlocking the Secrets of the Fifth Taste (2014) and many more.
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Dr Ole G. Mouritsen is the head of centre in Taste for Life and head of the Gastrophysics focus area. He is a professor in Gastrophysics and Food Innovation at the Department of Food Science, University of Copenhagen.
He is an expert in bio- and gastrophysics with a special focus on mediation of the natural sciences to the general population through knowledge about food and taste.