The simplicity of bread making involves complex biological, chemical and physical processes. Making bread is not difficult, but neither is it a piece of cake. In recent decades a lot of scientific effort has been invested in understanding the various processes underlying the bread making process. In our LAB these findings are explained through workshops and educational programs to a general audience. Students from different universities who work in our LAB contribute in an original way to the socially relevant themes nutrition, health and sustainability.
Renee Clausing (Neurobiology, UvA)
Ferdinand Doumic (Actor)
Lise Kromhout (Forensische orthopedagogiek, UvA)
Kassandra de Boer (Sociology, UvA)
Arisa Safu (Musician)
Madzy Korte (Duurzame stadsontwikkeling, AMS instituut)
Esther van der Meiden (Health Sciences, Clinical research , VU)
Leonie Wegertseder (Artist, Gerrit Rietveld Academie)
Iza Muller (Artificial Intelligence, UU)
Zilva van Rossum (Ecologie, UvA)
Veerle Daanen (Klinische Psychologie)
Camille Niesink (Artificial Intelligence, UvA)
Janine Kers (Liberal Arts & Sciences, AUC)
Janine Plaisier (UvA, psycholoog, onderzoeker, taarten en advies)
Jechiam Gural (Initiatiefnemer Baking Lab, UvA, biologie)