Skip to main content
To KTH's start page

Alternative Food Proteins: From Sensory Perception to Precision Fermentation

Introducing Maija Greis

Time: Tue 2024-11-05 11.30 - 13.00

Location: Climate Action Centre

Language: English

Participating: Maija Greis

Export to calendar

Welcome to another lunch seminar held by our KTH FOOD faculty! This time, Maija Greis takes the stage to tell us all about her previous research on sensory perception and her current research on precision fermentation.

11:30: we start with half an hour where participants can eat their packed lunch and mingle.

12:00: Maija Greis presents and answers questions.

Welcome!