Fragen an die Wissenschaft: Ernährung im Wandel: von Rohkost, über Bioreaktoren bis hin zu 3D-Druck (Hybrid)

Our diet is constantly changing. New findings from nutritional medicine meet new technological developments, a tight supply of raw materials meets new types of raw materials for our food.

The lecture by Prof. Dr. Mario Jekle, University of Hohenheim, sheds light on these issues: Does this really have to be a question of "either or" or could a mix of raw food and 3D printed food not continue to provide a healthy and delicious diet? And will we really need many more bioreactors in the future?