Research Lab


The past years, MAD has hosted many speakers who have looked across disciplines for new knowledge. This has inspired work on a new approach for researching food within MAD.

In the MAD research lab, we’re building a dialogue of equals between chefs and scientists, working to dismantle the boundaries between the kitchen and the laboratory, bringing chef’s untapped knowledge to guide scientific lines of questioning, and using flavor as a guiding principle for research.


MAD Research is devoted to applying science and technology to develop richer and more meaningful and knowledgeable interactions with food, from the scale of molecules to social issues and environmental issues. Examples include transforming food waste into delicious, nutritious ingredients by developing innovative approaches to traditional fermentation techniques.

You can also submit a question to MAD’s Head of Research, Arielle Johnson, to be featured on our weekly Ask The Doctor series on Submit your question by emailing

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About MAD

MAD (taken from the Danish word for “food”) is a not-for-profit organization that works to expand knowledge of food to make every meal a better meal; not just at restaurants, but every meal cooked and served. Good cooking and a healthy environment can and should go hand-in-hand, and the quest for a better meal can leave the world a better place than we found it. MAD is committed to producing and sharing this knowledge and to taking promising ideas from theory to practice.