After completing a Ph.D. in Materials Science in 2014, Johnny - Oxford-educated scientist, food researcher and co-founder of MOLD magazine - turned his attention to food. Using his background in chemistry and years of experience of cooking, he carries out research projects and writes about food. His project for Copenhagen's Nordic Food Lab involved creating new, delicious butters from unusual microbes and exploring the potential for creating aged butters analogous to blue cheeses. Moreover, he has been part of several research trips to Japan to examine traditional fermentation techniques, holds a particular interest in sake, and is currently living in Zurich working on a project to develop the perfect ramen noodle. “Working with food is so fascinating because it encompasses economics, politics, culture and history. Food is the nexus for almost everything on the planet, which is why it's so critical that we get it right.”