Københavns Universitets Videoportal web@adm.ku.dk https://ku.23video.com da-dk Visualplatform http://blogs.law.harvard.edu/tech/rss Københavns Universitets Videoportal episodic no https://ku.23video.com/files/rv1.9/sitelogo.gif https://ku.23video.com http://video.ku.dk/photo/15361676/the-indonesian-fermented-food-tempe-in <p>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.</p><p><a href="http://video.ku.dk/photo/15361676/the-indonesian-fermented-food-tempe-in"><img src="http://video.ku.dk/13968030/15361676/a40ce2d1ba50d075a0479fce37100e31/standard/download-1-thumbnail.jpg" width="600" height="338"/></a></p> http://video.ku.dk/photo/15361676 Mon, 16 Jan 2017 15:06:17 GMT 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. 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... Københavns Universitets Videoportal 04:02 <p>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.</p><p><a href="http://video.ku.dk/photo/15361676/the-indonesian-fermented-food-tempe-in"><img src="http://video.ku.dk/13968030/15361676/a40ce2d1ba50d075a0479fce37100e31/standard/download-1-thumbnail.jpg" width="600" height="338"/></a></p> 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