Leonie Jahn
Leonie Jahn is a researcher at the Technical University of Denmark, known for her exploration of traditional food practices and their implications for modern gastronomy. In a recent study, she highlighted the unique microbial biodiversity in traditional yogurt-making processes, particularly those involving ants, emphasizing the creative potential of integrating historical methods into contemporary cuisine.
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Leonie Jahn is the lead author from the Technical University of Denmark who discusses the biodiversity of traditional yogurt.
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