Fulani Kitchen – Fatmata Binta – FMS21
“We have a very sustainable way of living. Because we are always on the move, we are minimalists. This is...
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Nice to Meat – Rüdiger Brümmer and Mikel Pouw – FMS21
Authentic Wagyu beef is among the most sought-after and luxurious meats in the world. What makes it so special? Why...
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Khichdi – Himanshu Saini – FMS21
An Indian dish for health and sickness. Cooked for people who cannot afford to eat. It can be found in...
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Mould aged meat – Manuel Kälin – FMS21
Meat aged under controlled conditions in Switzerland for 12 weeks using the patented improved fungus. Can mold-covered meat be safe?
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A very sweet article
Hands up if you like sweets! Chocolates, candies, cakes, and cookies… Why can’t we just get enough of them? How...
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Long live the food!
Nowadays, when ~2.5 billion tons of food is wasted, food preservation is especially important. It provides access to off-season fruits...
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CHEF. MEAT. TECH.; The Story of NEW- MEAT™’ –Shai Hayman (Redefine Meat) – FMS22
To create a world where anyone can enjoy great meat without compromises! Shai Hayman began his speech by telling his...
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The science behind plant-based burgers – Ariette Matser – FMS21
Are pulses able to replace meat for humans? Animal-derived protein foods have a large impact on the environment – it’s...
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Weightlessness and the Human Body – Reinhold Ewald – FMS21
What must the human body go through, while it is weightless? How do we cook, eat and make ourselves comfortable...
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Creativity and most Representative Techniques – Eduard Xatruch (Disfrutar) – FMS22
This question was answered during the Food Meets Science 2022 conference by a creative specialist – Eduard Xatruch, chef of...
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The Power of Food – Massimo Bottura (Osteria Francescana) and Jessica Rosval (Casa Maria Luigia) – FMS22
Massimo Bottura and Jessica Rosval began their speech with this sentence. Massimo gave a speech on what the future means...
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Été, été’s signature, mango tarte and caviar mille feuille’ – Natsuko Shoji (Été) – FMS22
Our star Natsuko Shoji’s presentation began with a short speech, followed by a video. She spoke about her early beginnings...
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‘Waste on the plate: Reimagining Food waste’ – John Feeney and Joke Putseys (Custom Culinary®) – FMS22
The lecture of Joke Putseys and John Feeney from Custom Culinary® consisted of four parts: introduction, tasting, additional information, and...
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”La regola del capriccio” – The Capriccio rule – Franco Pepe (Pepe in Grani) – FMS22
Our guest’s appearance was announced by moderator Jorg. He mentioned that the pizzaiolo profession was not very popular in the...
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How and what the people will eat in the future? – Andoni Luis Aduriz (Mugaritz) – FMS22
Our guest Andoni Luis Aduriz firmly believes that people should take their lives into their own hands. Andoni is considered...
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The evolution of wine for a better and tasteful future – Valentin Blattner, Jürgen Graf and Martin Buchholtz – FMS22
Wine experts – Valentin Blattner, Jürgen Graf, and Martin Buchholtz also visited us during Food Meets Science 2022. Martin Buchholtz...
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A Fish Butchery Masterclass – Josh Niland (Saint Peter) – FMS22
During Food Meets Science 2022, Josh Niland honored us with his presence. He is an Australian chef and restaurateur. Josh...
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Impact and Innovation in Coffee – Darrin Daniel (Cup of Excellence) – FMS22
During Food Meets Science 2022, we had the opportunity to meet a great coffee specialist – Darrin Daniel. Darrin began...
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