The grant recognizes Milena Corredig’s work at the intersection of chemistry, food science, and gastronomy, where she explores how a molecular understanding of food can open new ways of thinking about taste, texture, and culinary experiences. Her research challenges traditional boundaries between science and cooking by examining food as a complex molecular system – one that can be analyzed, understood, and creatively transformed.

By “putting molecules on the menu”, Milena demonstrates how scientific insight can inspire new gastronomic expressions and deepen our understanding of what food is and how it works. Her approach connects fundamental research with practical and sensory dimensions of food, highlighting the potential of molecular perspectives to influence both science and society.

The Villum Kann Rasmussen Annual Grant is awarded to researchers who have demonstrated exceptional scientific talent and originality, and whose work opens new directions within their field. The award underscores Milena’s strong scientific profile and recognizes the innovative nature of her research.

At AU FOOD, Milena’s work contributes to a vibrant research environment where food science is explored across disciplines – from molecules to meals – and we are proud to see her research recognized at this level.

🔗 Read the full news from the Villum Foundation (in Danish):
https://villumfonden.dk/da/nyhed/aarslegatmodtager-saetter-molekyler-paa-menuen