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The Indonesian fermented food tempe in Scandinavian context
Head Chef at the Nordic Food Lab, University of Copenhagen, Roberto Flore on how the lab is exploring the traditional Indonesian food tempe in a Scandinavian context. Research Intern Anna Loraine Hartmann on the technique and use of different beans as base for the dish and Associate Professor Henrik Siegumfeldt on fermentation in general and fermentation of tempe in particular.
04:02 minutes
Tags: Anna Loraine Hartmann, Department of Food Science, Henrik Siegumfeldt, Microbiology and fermentation, Nordic Food Lab, Roberto Flore, beans, fermentation, fermented food, food science, legumes, sensory science, taste, tempe
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