Joshua David Evans
co-author and food researcher at the Technical University of Denmark studying fermentation.
Sustainable Food Innovation, Novo Nordisk Foundation Center for Biosustainability, DTU
Biografi
Joshua David Evans is a senior researcher at the Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark. He leads the Sustainable Food Innovation Group, where he studies how microbes, flavour, ecology and human culture interact—especially through fermentation. With a background in geography, history and philosophy of science, and culinary research, he explores how microbial processes can help create future foods that are sustainable, nutritious and culturally meaningful. His team works across disciplines to develop new fermented products, such as plant-based cheese alternatives, kombucha from native fruits, and miso fermented in space. Joshua is also active in public communication and has appeared in international media and exhibitions. Through his work, he aims to unlock the potential of microbes to transform the way we eat—making food systems more resilient, delicious, and connected to both nature and culture.
