The Current Team

Michael Bom Frøst   Director; Associate Professor in Sensory Science at University of Copenhagen (Denmark)   follow on Twitter
Josh Evans   Lead Researcher (Canada)   follow on Twitter
Roberto Flore   Head Chef (Sardinia)   follow on Twitter
Jonas Astrup Pedersen   Product Development Manager (Denmark)   follow on Twitter
Rikke Højer Nielsen   PhD student at University of Copenhagen (Denmark)
Dwi Larasatie Nur Fibri   PhD student at University of Copenhagen (Indonesia)
Rebecca Roberts   Research Intern, Food Geographer, MA in Agriculture & Rural Development from University of East Anglia (UK)
Anna Sigrithur   Research Intern, current double BA in Economics and Indigenous Studies, Indigenous Food Oral History (Canada)
Yelena Montoya Rodríguez   Research Intern, student of Gastronomy from University of La Sabana (Colombia)   follow on Twitter

Past Team Members

Tobyn Excell   Research Intern, Chef (England)   follow on Twitter
Andrew Müller   Research Intern, MA from Humboldt University in Berlin (Germany)
Rosemary Liss   Research Intern, Fermentation Artist (USA)   follow on Twitter
Bernat Guixer   Research Intern, PhD in Organic Chemistry from University of Barcelona (Spain)   follow on Twitter
Santiago Lastra   Research Intern, Chef (Mexico)   follow on Twitter
Charlotte Holm Brodersen   Research Scholarship Recipient, Smag for Livet project (Denmark)
Meradith Hoddinott   Research Intern, organic chemist and radio producer   follow on Twitter
Jason Ball   Research Intern, Chef & BSc in Culinary Science from Culinary Institute of America
Johnny Drain   Research Intern, PhD in Materials Science from University of Oxford
Avery McGuire  Researcher; Anthropologist from Dickinson College
Anna Dabrowska   Development Intern, MSc Information Science from Copenhagen University
Peter Hartley Booth   Research Intern, Chef from the United Kingdom
Youngbin Kim   Research Intern, MSc student in Organic Food Systems from Hohenheim University in Stuttgart, Germany
Alec Borsook   Research Intern, BSc student in Ecology and Evolutionary Biology from Yale University
Ben Reade  former Head of Culinary Research and Development
Guillemette Barthouil   Researcher; Master of Geography - Food and Food Cultures, Université Paris-Sorbonne IV
Jonas Astrup Pedersen   Thesis student; Master's in Food Science and Technology at University of Copenhagen
Edith Salminen   Research Intern, Master in Food Culture from University of Gastronomic Sciences
Kritika Suratkal   Research Intern, Cook and glutton from India
Justine de Valicourt   Researcher, Chef & BSc Biomedical Sciences
Alicynn Fink   Development Intern, Master's in Food Culture and Communication from University of Gastronomic Sciences
Nick Phelps   Research Intern, Master's in Food Culture from University of Gastronomic Sciences
Sarah Warren   Research Intern, Biochemist from Texas State University
Arielle Johnson   Flavour Chemist, PhD Candidate from University of California, Davis   follow on Twitter
Emil Johansen   Lab Assistant, Bachelor's student in European Ethnology at University of Copenhagen
Elisabeth Paul   Research Intern, Master's student in 'Food of Life' Erasmus program
Kristen Rasmussen   Visiting Researcher from University of California, Berkeley
Sebastian Moreno Henao   Stagiaire, Chef from Colombia
Richard Lam   Stagiaire, Chef from Hong Kong
Ana Caballero   Research Intern, Master's student at the University of Gastronomic Sciences
Josh Pollen   Collaborator, Chef of Blanch & Shock   follow on Twitter
Anne Overmark   Research Intern, Master's student in Gastronomy and Health at University of Copenhagen
Julius Schneider   Research Intern, Master's student in Gastronomy and Health at University of Copenhagen
Jonas Astrup Pedersen   Research Intern, Master's student in Food Science and Technology at University of Copenhagen
Emil Glaser   Stagiaire, Chef de Partie at Noma
Nurdin Topham   Collaborator, Chef from London, England
Mark Emil Tholstrup Hermansen   Anthropologist, Project Manager   follow on Twitter
Rachele Elena   Research Intern, Graduate of the University of Gastronomic Sciences
Ulla Kaja Radeloff  Research Intern, Graduate of University of Gastronomic Sciences
Lars Williams   Culinary R&D Emeritus   follow on Twitter
Sarah Britton   Stagiaire

Board of Directors

Susanne Larsen  Chairman of the Board, Former CEO of SAS Danmark
Claus Meyer  Founder of the Meyer Group
Thomas Harttung   Director of Årstiderne, Chairman of ICROFS, President of Pro-Silve Europe, CEO of Black Carbon
Ole G. Mouritsen  Center Director, Professor of Biophysics, PhD DSc FRSD MEMPHYS, Department of Physics and Chemistry, University of Southern Denmark
 

Advisory Board

Mathias Dahlgren  Head Chef and Partner, Matsalen and Matbaren, Grand Hotel, Stockholm
Richard Ipsen  Professor, Department of Food Science, University of Copenhagen
Greta Jakobsen  Civil Engineer, founder and owner of Højmarklaboratoriet A/S. 
Anders Hans Karlsson  Professor, Department of Food Science, University of Copenhagen
Jørn Ussing Larsen Director, Aurion
Claus Meyer  Gastronomic Entrepreneur, Founder of the Meyer Group and Partner in Noma
Ole G. Mouritsen  Center Director, Professor of Biophysics, PhD DSc FRSD MEMPHYS, Department of Physics and Chemistry, University of Southern Denmark
Peter Olesen  Director Actifoods and former R&D Director at Chr. Hansen
Einar Risvik  Research Director, Nofima, Chairman of the steering group for New Nordic Food
Morten Ibsen Brewery Director, Jacobsen Brewery
Thorsten Schmidt  Head Chef and Partner, Malling & Schmidt and Nordisk Spisehus
Gabriella Morini   Assistant Professor at the University of Gastronomic Sciences
Karin Wendin   Professor at Kristianstad University, Scientist at SP Technical Research Institute of Sweden
Jannie Vestergaard   Director of Smaka på Skåne, Sweden