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.