For a Smarter Food-ture

What defines the aroma of scrambled eggs? Is it the distinctive sulfuric notes, the rich fatty undertones, or a subtle hint of sweetness? Reproducing this complex aroma without animal-derived ingredients is a major challenge in plant-based food design. In this talk, we explore the aromatic signature of conventional eggs and how plant-based alternatives attempt to mimic these characteristics. Using a sensory-guided analytical approach, we identify key odor-active compounds, highlight gaps in current formulations, and examine what’s still missing to achieve olfactory authenticity. Join me as we navigate the volatile world of aroma in the science of vegan egg development.

As a fermentation researcher, I explore the amazing world of microorganisms to transform and enhance food. These tiny but powerful microbes help to create delicious and nutritious products, extend shelf life naturally, and even “recycle” food by-products into valuable ingredients. From traditional foods like yogurt and sourdough to innovative biotechnological applications, fermentation plays a key role in sustainability and health. But how do these microbes travel from the laboratory to your plate? Join me as we uncover the science behind fermentation and its impact on the future of food.