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© Luiza Bengtsson

Cooking for the Microbiome

Science meets Art-of-Cooking: Join us for an evening at “Pastamadre”, where MDC-scientists join forces with fermentation artisans to bring you the latest from microbiome research, food chemistry and healthy eating.

The human body is an ecosystem: trillions of microorganisms inhabit our gut, skin and all other exposed parts. Our microbial roommates, the microbiome, make crucial and nowadays finally slowly understood contributions to keeping us healthy. They help to digest food, produce vitamins, and train the immune system, but only as long as we keep them happy, for example through the right diet.

How does this work? Who inhabits us and why? Can we cook for a healthy microbiome? And how can we use microorganisms to cook?

Join us for an evening of Science meets Art-of-Cooking at “Pastamadre”, where MDC-scientists join forces with fermentation artisans to bring you the latest from microbiome research, food chemistry and healthy eating. We talk, you cook, we eat and discuss together.



This is an in-person event. If you would like to attend, please book your tickets here. The event location is wheelchair accessible.

Costs: €35, cooking workshop, dinner, and drinks included. For more information, please visit:

Über den Veranstaltungsort
Groninger Straße 48
Berlin, 13347 Germany

Maria-Lucrezia Schiavarelli is the founder of the food education project Pastamadre. Originally from southern Italy, she lived for many years in northern Italy, where she worked as an artist. Since her earliest childhood she has learned the art of intuitive cooking. Since coming to Berlin, she has reconnected her creative and culinary gifts: in her project Pastamadre she combines her passions for art, science and food.

Theda Bartolomaeus

Max-Delbrück-Center für Molekulare Medizin, ECRC

Theda Bartolomaeus is a nutritional chemist/PhD candidate in the Forslund lab. She studied nutritional chemistry at the TU-Berlin and is a certified technical assistant for biology and chemistry. In her master thesis in the Forslund research group, she analyzed various methods for collecting and processing stool samples for metagenomic analysis and looked at the effects of lifestyle (meat consumption) on intestinal microbiomes. Twitter: @TBartolomaeus

Akis Liokatis


Dr. Akis Liokatis, aka greek-chemist-in-the-kitchen, is a trained biochemist. After working for many years as a scientist, he decided to follow his passion for food and cooking. With his food education project and through cooking workshops/seminars, writing, public talks and educative videos, he aims to communicate and demystify basic food science and to introduce and share the Greek and generally Mediterranean gastronomic culture. Facebook, instagram: @greek_chemist_in_the_kitchen

Dominik Müller

Max-Delbrück-Center für Molekulare Medizin, ECRC

Dr. Dominik N. Müller is a pharmacist and professor in experimental medicine. Dominik is recognized for his work on high salt in immunology and the microbiome in cardiovascular disease and autoimmunity. He loves science and cooking.

Luiza Bengtsson

Max-Delbrück-Center für Molekulare Medizin

Dr. Luiza Bengtsson, PhD in Biochemistry in 2002, studied & researched chemistry and humanities in Sweden, Germany and USA. In 2011, she went from life sciences research uncovering communication channels in cells to creating new channels for dialog between science and society. She now organizes science popularization events, trains high school teachers in science and researchers in Open Science and produces art-science and citizen science collaborations as well as the ORION Open Science podcast. Luiza is also a co-founder of the BesserWissen e.V., an association for promoting critical thinking, and Trekstones GbR which aids academics on their path to successful careers. Twitter: @bengtza, @laborlehrerin, @OOSP_Orionpod

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