Jesper Johansson is a chef and works with “meal events”, education and research in the Culinary Arts and Meal Science department of Örebro University in Sweden. His research has led to numerous interactive lectures and sensory meals.
Does in vitro meat have a soul?
No, that’s maybe why we should not play god and produce crazy products.
What is the food of the future?
Food that is not everyday, food that runs out, so that we have to choose differently and creatively, making us curious to try new recipes. What if the guests at a restaurant or grocery store in the future could be happy when the food they buy or order is finished and they have to choose something else?