Stefania Noerman
Being S in SAD, Stef is currently doing her PhD in Food and Nutritional Metabolomics group in University of Eastern Finland. With her previous background in biotechnology and molecular nutrition, she is interested in how food is metabolized in the body and how each person responds to it differently. As a given, she also enjoys good food and good company, especially in a good atmosphere.
Avis Nugroho
Avis is a PhD candidate in Wageningen University and Research, The Netherlands. In his current research, he makes tiny little Gouda cheeses in the lab and struggles with the fact that he cannot eat any of them. As a food biotechnologist, he is not only interested in fermented food, but also in sustainability, nutrition, and health. To this date, he is still on personal mission to answer the ultimate question, "how do we feed the world sustainably, nutritionally, and tastefully?" In his spare time, you can find him in the kitchen where he concocts his own spice blend or tries to conquer some baking technique.
Dea Putri
In a normal time, Dea is juggling between being a full time biostatiscian, PhD student in biostatistics at Hasselt University, Belgium and a devoted traveler. As a humanist, Dea believes that sustainability is a learning process and we can never be too insignificant to make changes. When she is not busy from saving the world, you will find her hanging out in museums, cafes, or musical concert.