Nabila Rodríguez Valerón
Gastronomic scientist
Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kongens Lyngby and the Basque Culinary Center, San Sebastían, Spain.
Biography
I am passionate about using microorganisms to create unique and exciting flavors. As a food innovation researcher, I focus on developing sustainable, healthy, and delicious food through a transdisciplinary approach.
Specializing in the "koku" sensation and kokumi substances through fermentation, I enhance flavor in plant-based and by-product foods and explore its role in Japanese culinary culture. My work aims to transform the food system towards sustainability and social equity, where flavor is key.
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Nabilas Publications
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