Jellyfish as crisps. LINX helps develop new food
Photo: Annelise Mølvig, LINX Association.
LINX was featured in a more mainstream outlet: Viewers of the weather forecast on Danish TV2 on July 22, 2020 were able to see Assoc. Prof. and food scientist Mathias Porsmose Clausen, University of Southern Denmark, talk about jellyfish – in the context of future foods.
Via LINX Association and University of Copenhagen, Mathias and his colleagues got access to small-angle scattering – an X-ray based method which helped them look at the molecular composition of jellyfish. TV2’s weather anchor looked at a live jellyfish and was surprised that crunchy chips could be made from it – with Mathias happily sharing chips and the recipe. They discussed the possibility of jellyfish being a staple of human food in Western countries in the future because the blooms of the jellyfish in our oceans will increase due to climate change. Before the cameras went on, the weather anchor listened avidly to LINX’ CEO Jacob Becker-Christensen who detailed the many ways X-rays can be applied to food science.
Watch the TV2 weather clip.
See other media coverage by LINX.