Research. Practice. Culinary art.
A space for puzzles, passion and innovation: Raum Null offers this and so much more. The Genussakademie Bayern’s experimental food lab brings together players from industry, trade and gastronomy with experts from science and research. Together, the interdisciplinary teams go off on a quest to find inspiring insights about foods and their preparation. Old and familiar things can be rediscovered completely or unusual things can be used for the first time – the aim is to enrich the Bavarian culture of enjoyment and to open up new perspectives.
Genussakademie Bayern offers practical qualifications concerning the topic of enjoyment and flavour development to players in the nutrition and food industry with an interest in the subject. Initiated by the Food Cluster, the Genussakademie now continues to develop as an established institution of the Competence Center for Nutrition of Bavaria (KErn). The Food Lab of the creative entity Raum Null is part of the Genussakademie that is particularly driven by innovation. The Food Lab, run by first-class experts, offers the space to consider food from different perspectives and to create new interpretations based on this. The players thereby benefit both from the technical equipment provided and from the pooled expertise – so that they can drive forward product developments, design prototypes or discuss processes from various perspectives. This means that future-oriented stimuli are provided and learning potential is successfully and fully exploited. The insights gleaned in Raum Null are regularly published on the Food Lab website.
Experimenting & Exploring
Fermentation methods reconsidered
Raum Null has been working on fermentation methods from Asian cuisine, especially involving the fungus, koji. Koji enzymes are able to break down carbohydrates, proteins and fats – the creative scope of this fermentation method knows no limits, and it can therefore be used in many innovative food products.
Extracting and preserving aromas
this is another fascinating subject area being worked on by Food Labs. The processes of freeze drying and rotary evaporation are scrutinised under the microscope here. What are the possibilities for aroma extraction outside ordinary food preservation? And to take the thought process one step further: how can the flavour-intense extracts and substrates be used in cooking?
Traditional methods reconsidered
Smoking is a traditional technique for preserving food. We immediately associate classic products such as smoked ham with this. But Raum Null has moved the goalposts further to allow for new culinary thought processes. Because tofu, vegetables, cheese, drinks and desserts can also be refined from a flavour perspective through smoking.
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