Molecular biologist from Basel, co-author of several books, passionate culinarian and researcher of fermentative processes. Fascinated by the fact that mankind has been making food more durable and digestible through fermentation for thousands of years. The topic of his lecture: When properly controlled, fermentative processes make vegetables, meat and fish extremely tasty. How does this happen, and why do some fermented foods taste good to us right away, while others take some getting used to?