FOOD participates in Culture Night 2017
Culture Night 2017 takes place on October 13, and FOOD participates with lectures from Nordic Food Lab and Gastronomic Playground.
By Cecilie Varming Jacobsen, student assistant at FOOD
Frederiksberg Campus participates this year in Culture Night with an evening in the name of science. Here FOOD is part of the event at Festauditoriet, Bulowsvej 17, with lectures from Nordic Food Lab and Gastronomic Playground.
Nordic Food Lab holds the lecture "The art of water kefir fermentation: Where flavors are created and bottles explode. How the symbiosis of yeast and bacteria can produce unexpected tasting notes". The lecture is about the fermentation of kefir and how the flavour depends on time, temperature, ingredients and sugar content.
Gastronomic Playground holds the lecture "Autumn Festival! The season where warm and cold meet, the grain are harvested and the colors are golden. Gastronomic Playground taste the fall!". During the event, Gastronomic Playground will hand out exiting tastings made by seasonal food.
Communications Officer Lene Hundborg Koss, Department of Food Science (FOOD), University of Copenhagen, Denmark, firstname.lastname@example.org
Gastronomic Playground is an association whose members are approx. 50 students from the Department of Food Science who use their free time to develop innovative recipes for food with a scientific angle.
The group is often hired by lecturer Karsten Olsen to make and distribute tastings at various events, including, for example, Culture Night, Food Festival and Roskilde Festival.
Nordic Food Lab
Nordic Food Lab (NFL) examines the diversity, enjoyment and taste associated with the food. The laboratory, established in 2008, combines scientific and humanistic approaches with culinary techniques from all over the world to explore the edible potential in the Nordic region. Since November 2014, Nordic Food Lab has been part of the Department of Food Sciences (FOOD) at the University of Copenhagen.
Read more about Nordic Food Lab here.