Ole G. Mouritsen is a professor of molecular biophysics at the University of Southern Denmark. His research concentrates on basic science and its practical applications to biotechnology, biomedicine, gastrophysics, and gastronomy. He is an elected fellow of the Royal Danish Academy of Sciences and Letters, The Danish Academy of Technical Sciences, and president of the Danish Gastronomical Academy. He has received a number of prestigious science and science communication prizes. In his spare time, he cooks and furthers his knowledge of all aspects of food, often in collaboration with chefs. His books include Life: As a Matter of Fat (2005); Sushi: Food for the Eye, the Body, and the Soul (2009); Seaweeds: Edible, Available, and Sustainable (2013); Umami: Unlocking the Secrets of the Fifth Taste (2014); and Mouthfeel: How Texture makes Taste (2016).