“Three Scientific Ideas about Flavour that will Change the Way You Think About the Future of Food”
In addition to completing a PhD in flavor chemistry at UC Davis and serving a director’s fellow at the MIT Media Lab, Arielle Johnson is a longtime fixture in culinary and beverage R&D. She co-founded the Fermentation Lab at the groundbreaking restaurant Noma in Copenhagen, Denmark, served as the science officer for Good Eats, and has advised some of the best restaurants in the world on innovation and the science of flavor. Named by the World’s 50 Best Restaurants as one of the “50 People shaping the future of gastronomy”, Arielle currently serves as a senior advisor to the Noma fermentation lab and is author of the book Flavorama: A guide to unlocking the art and science of flavor, now available from HarperCollins.