In this episode, Bea talks to Prof. Dr. Dr. h.c. Markus Antonietti, a director of Max Planck Institute of Colloids and Interfaces, about his kitchen lab and the projects that are carried out within it.

Markus tells the history of the kitchen lab, from its conception as a teaching tool for children to its current form as a research space, where kitchen utensils and cooking techniques can be used for chemical processes, and why this is a way toward more sustainable and practical chemistry.

Markus talks about the setup of the kitchen lab and describes a number of projects that have been carried out within it as well as some that are still ongoing, including creating a circular economy of wood, the extraction of resveratrol in the kitchen environment as a replacement for BPA, encapsulation processes of perfume and oils for cosmetics, and improving the texture of vegan burgers. Markus highlights the numerous advantages as well as some limitations that his kitchen lab has and explains how it fits into the Max Planck Research Community.

Check out the Kitchen Lab here: https://www.mpikg.mpg.de/kitchen-lab

Episode Art: Photo by Nicolas Gras (@armgd) on Unsplash (https://unsplash.com/)

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Intro - Outro music composed by Srinath Ramkumar: https://twitter.com/srinathramkumar

Pre-Intro jingle composed by Gustavo Carrizo: https://www.instagram.com/carrizo.gus

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