Nabila Rodríguez is chemical engineer, analytical chemist and gastronomic scientist researcher at Alchemist Explore, R&D division from Alchemist Restaurant in Copenhagen, Denmark. Focus on science in gastronomy, from sustainability to product development. Master in gastronomic science at Basque Culinary Center.  Ph.D candidate in gastronomic sciences, between Basque Culinary Center and Harvard University, researching in kokumi sensation where she studies microbes as a community to produce aromas and taste in miso.