In this talk, Rob Dunn tells the story of the complex relationship between insects, humans and yeasts, a story that dates to the very first attempts at making leavened bread. In this context, he discusses the future uses of insects in bread-making, highlighting recent discoveries. In this talk, Dunn draws on stories from his new book, co-authored with Monica Sanchez, "Delicious: The Evolution of Flavor and How it Made Us Human" and also ongoing research in his lab.
Rob Dunn is a Professor of Applied Ecology at NC State University, where his research focuses on the biology of daily life, especially the daily life of food. He is the author of seven books, including, most recently, "Delicious: The Evolution of Flavor and How it Made Us Human" written with Monica Sanchez.