Carolien Niebling in her work creates a bridge between science and food, using design as the medium to do so. Food is fascinating because it is an ever evolving substance in which development will never stop. Focusing on design she is particularly interested in sausages, invented over 5000 years ago.
The sausage is one of mankind’s first-ever designed food items. A paragon of efficient butchery, it was designed to make the most of animal protein
in times of scarcity. Now, once more in an era of protein shortage, a molecular chef, a master butcher and a designer have teamed up to look into sausage technology and potential ingredients to design the future sausage.