•  
    Submission Open 01.01.2017
  •  
    Submission Closed 15.07.2017
  • We are here
    Selected Projects Announced 28.09.2017
  •  
    Global Grad Show 13.10.2017
Submission Open 01.01.2017
WE ARE HERE Submission Closed 15.07.2017
14-18 November 2017 13.10.2017
Global Grad Show 13.10.2017

Aalto University

WEBSITE

www.aalto.fi

Not a Matter of Taste, Researching Edible Cellulose

Not a Matter of Taste is a set of edible dishes made by combining bacterial grown cellulose with pettu, a nutritious flour made from pine bark.

Pettu was frequently used in Finland as a flour substitute in baking during World War II. Aalto University’s School of Arts, Design and Architecture and School of Chemical Technology have come together to raise awareness about this nutritious, neglected ingredient and how pettu can be used as a base for edible, biodegradable vessels.

Aalto University

WEBSITE

www.aalto.fi

Not a Matter of Taste, Researching Edible Cellulose

Not a Matter of Taste is a set of edible dishes made by combining bacterial grown cellulose with pettu, a nutritious flour made from pine bark.

Pettu was frequently used in Finland as a flour substitute in baking during World War II. Aalto University’s School of Arts, Design and Architecture and School of Chemical Technology have come together to raise awareness about this nutritious, neglected ingredient and how pettu can be used as a base for edible, biodegradable vessels.

About the
Designers

About the Designer