The Indonesian fermented food tempe in Scandinavian context
Head Chef at the Nordic Food Lab, University of Copenhagen, Roberto Flore on how the lab is exploring the traditional Indonesian food tempe in a Scandinavian context. Research Intern Anna Loraine Hartmann on the technique and use of different beans as base for the dish and Associate Professor Henrik Siegumfeldt on fermentation in general and fermentation of tempe in particular.
Read more about tempe on Nordic Food Lab's blog.
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Head Chef of Nordic Food Lab, Department of Food Science, University of Copenhagen, Roberto Flore, rf@nordicfoodlab.org
Associate Professor, Microbiology and fermentation, Department of Food Science, University of Copenhagen, Henrik Siegumfeldt, siegum@food.ku.dk
Research Intern at Nordic Food Lab, Department of Food Science, University of Copenhagen, Anna Loraine Hartmann, alh@nordicfoodlab.org
Journalist at Department of Food Science, University of Copenhagen, Lene Hundborg Koss, lene.h.koss@food.ku.dk