Creativity and most Representative Techniques – Eduard Xatruch (Disfrutar) – FMS22
What is real creativity? This question was answered during the Food...
17Oct
14Oct
CHEF. MEAT. TECH.; The Story of NEW-MEAT™’ –Shai Hayman (Redefine Meat) – FMS22
To create a world where anyone can enjoy great meat...
15Mar
Weightlessness and the Human Body – Reinhold Ewald – FMS21
What must the human body go through, while it is...
30Dec
The science behind plant-based burgers – Ariette Matser – FMS21
Are pulses able to replace meat for humans? Animal-derived protein...
14Dec
Mould aged meat – Manuel Kälin – FMS21
Meat aged under controlled conditions in Switzerland for 12 weeks...
29Nov
Read more...
29Nov
Nice to Meat – Rüdiger Brümmer and Mikel Pouw – FMS21
Authentic Wagyu beef is among the most sought-after and luxurious...
15Nov
Read more...
05Nov
Kitchen in space – Bernd Breiter and Matthias Maurer – FMS21
“For as long as people have looked up at the...
