We are interested in how traditional food practices can drive innovation in flavor, sustainability and food design. Historically overlooked, these practices offer insights that help address food system challenges such as food waste reduction, plant-based diversification, and climate resilience. Our studies include novel grain fermentations and tea- and amazake-inspired beverages. 

Related publications and news (selected):

Coblentz, M., Evans, J.D., Kothe, C.I., Mak, T., Rodríguez Valerón, N., Chwalek, P., Wejendorp, K., Garg, S., Pless, L., Mak, S., Sörensen, P.M., Jahn, L.J., and Ekblaw, A. (2025). Food fermentation in space: opportunities and challenges. iScience 28(4). https://doi.org/10.1016/j.isci.2025.112189

Touceda Suarez, A., Touceda Suarez, M., Arboleya, J.C., and Sörensen, P.M. (2024). Harnessing Bacillus amyloliquefaciens for amazake production: Comparison with Aspergillus oryzae amazake for metabolomic characteristics, microbial diversity, and sensory profile. Foods 13(13): 2012. https://doi.org/10.3390/foods13132012

Rodríguez Valerón, N., Kothe, C.I., Prado, D., Munk, R., and Sörensen, P.M. (2024). Silkworm (Bombyx mori) frass as a novel culinary ‘tea’ application in gastronomy: Aroma profile, volatile compounds, and consumer acceptance. International Journal of Gastronomy and Food Science 38:101057. https://doi.org/10.1016/j.ijgfs.2024.101057

Castro Zabarain, J. D., Carrero, C., and Sörensen, P.M. (2022) Growth optimization and characterization of biomass from filamentous fungi Ustilago maydis in submerged culture fermentation, Microbial Foods, Copenhagen, Denmark. (Abstract)