Microbial Ecology | Fermentation | Integrated Food Systems
Practicing ecology and forming kinship with the microbial and more-than-human worlds
Dr. Tiff Mak is a researcher working at the intersection of Microbial Ecology, Fermentation and Integrated Food Systems.
They are currently at the Novo Nordisk Foundation Center for Biosustainability at DTU, co-creating regenerative and equitable food system futures alongside microbes.
About
Their interests in living systems seeded during their time as an undergraduate studying Natural Sciences at the University of Cambridge, which subsequently led to a PhD in Cell Biology at the Francis Crick Institute in London.
Their professional kitchen experiences have sprouted multiple collaborative projects on exploring flavour, nutritional quality and circularity through fermentation and regenerative agriculture practices.
Area of focus
They are interested in living systems and the relationality of beings, and are exploring the connections between human and more-than-human worlds, from the scale of the microbial to the planetary.
Their current research focus is on reconsidering our food system from the perspective of our microbial partners, and working alongside them to reimagine and co-create more regenerative and equitable food system futures.
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