Whether you are in Denmark, in Tasmania, in Asia or in America, you will encounter food or meals with fermented ingredients. Fermentation is known all over the world, and the century-old techniques give both flavour and preservation.
In this video, gastrophysicist, professor Ole G. Mouritsen and chef, fermentation expert Adam James meet with host Kevin Glidden from Tasmanian Institute of Agriculture to give their perspectives on the taste of fermented food.
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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.