Your food experts

Peter is a founding partner at Kost Studio, where he leads Kost Knowledge.

Before establishing the studio, he spent a decade in gastronomy, working at restaurants including Svinkløv Badehotel, The French Laundry, and El Celler de Can Roca.

He has co-authored two food culture cookbooks, KÅL and EGN, and is an experienced recipe and product developer.

Peter also lectures on food waste, sustainable food culture, and ecology at the University of Copenhagen’s Department of Food Science, and has led product development workshops supporting small and medium-sized food producers.

Louise leads Kost Venture. She has a passion for bringing delicious ideas from concept to real life spin outs and has the fantastic ability of making complex science appear simple, leaving you thinking: ‘Wait… I actually get it!

After obtaining her MSc in Food Innovation and Health from the University of Copenhagen she went on to be the head of the Alchemist test lab before becoming a partner at Kost Studio.

Louise is a well known name in the world of science and gastronomy, and makes regular appearances on TV, in magazines, books, scientific papers and public talks. She also lecturers at Copenhagen University.

Asmus leads Kost Culture, where he bridges history, communication, and gastronomy.

A trained food historian with a Master’s in History from the University of Copenhagen, his thesis explored the Danish cooperative movement in dairy production.

He’s an experienced communicator — having worked as a TV host, author, and speaker — and brings deep insight into how food culture shapes society. His expertise has even helped several ingredients bypass the EU’s novel food classification.

Heidi is the Managing Partner at Kost Studio, where she bridges knowledge and science with the commercial food industry to create better food for more people.
She strongly believes that change comes from working together across the value chain. 

Heidi has a background from CBS and holds a PhD in consumer behaviour related to food and health. She is a passionate foodie and has many years of experience in the food industry where she worked as Country Director for Too Good To Go and CEO at Aarstiderne.

Besides that Heidi is also a board member in ONE\THIRD, Beyond Leather Materials and in the advisory board at Frej. She still holds strong ties to CBS and the world of science as an Adjunct Professor at CBS, Department of Marketing.  

Sofie is an expert in Culinary Techniques and Food and Sensory Science with a Master’s degree in Food Innovation and Health from the University of Copenhagen.

Sofie's practical work experience includes roles as a research assistant at the University of Copenhagen and a project coordinator at the Danish Technological Institute, where she was responsible for the production, testing, and planning of sensory analysis and consumer surveys. She has also worked as a chef and completed culinary school working at various restaurants, including Dragsholm Castle, and Restaurant No. 2.

Sofie's diverse background , passion and expertise make her a valuable asset to any team or project in the food industry.

Helena is a project leader driven by connecting people and facilitating collaboration across disciplines.

At Kost Studio, she manages the Interdisciplinary Future Food Network, bringing together researchers and experts to tackle some of the biggest challenges in our food system. Before joining Kost, Helena worked at Blue Lobster, a startup focused on transforming the fishing industry.

She holds an MSc in Management of Creative Business Processes from Copenhagen Business School. Outside the office, you’ll most likely find her on the water, competing internationally in sailing.

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Julie holds a Master’s Degree in Integrated Food Studies and has an academic background in nutrition, health, food, and management.

At Kost Studio, her focus is on on creating valuable solutions that contribute to positive change across the food system. With a strong interest in the intersection of food, she brings a holistic and systems-oriented perspective to her work.

Outside of work, she spends much of her time running or training in Nordic skiing. And not to forget all her knitting projects. 

Kamilla has a background in molecular biomedicine and a passion for food.

Leading one of our innovative venture projects, her mission is to bring together medical science and culinary innovation to boost nutrition and make the most out of the naturally functional components in the food we eat.

Giorgia is about to finish her Master's in Food Innovation and Health at the University of Copenhagen. She holds a Bachelor's degree in Biology from the University of Pavia, Italy.

Before moving to Copenhagen she lived in Italy, Kentucky (U.S.A.), Spain and Aarhus, where she did her Bachelor's thesis working on Folic Acid food fortification. This experience made her discover a new passion: Food Law. She's into Novel Foods and Health Claims, but she also loves science communication.

In Italy, she is involved in many dissemination projects and helped writing two children's books about women in science.

Zita has a background in Dietetics and a Master's in Food Innovation.

She truly believe learning is a lifelong process and she is currently deep-diving into leveraging fermentation in innovative ways to help create a more sustainable and healthy food system.

Zita worked in bakeries making buttery and sugary pastries for a long time, and she keeps the bakery world close to her heart too.

Oliver is pursuing a Master’s degree in Food Science & Technology at the University of Copenhagen, where he got his Bachelor’s degree in Food Science & Nutrition.

At Kost Studio, he focuses on better utilization of sidestreams and fermentation, turning complex science into practical and sustainable food solutions.

Zenia holds a Bachelor’s degree in Medicine and a Master’s in Food Innovation and Health.

She is currently working on a project focusing on dietary fibers, which involves both research and experimentation in the kitchen.

Hands-on tasks continue outside of work, often on her boat, where she is slowly learning the art of engine troubleshooting.

Grace is studying International Business, with a focus on Startups, at Northeastern University.

She is a walking encyclopedia of oddly specific facts, witha a passion for AI, which turns out to be surprisingly useful in Venture Capital.

Outside of work, you’ll usually find her writing, cooking, or researching topics ranging from AI to human evolution.