How can our sense of taste save the planet?
POSTPONED! New dates: May 3-4, 2021

Postponement of Creative Tastebuds to May 2021


Dear friends, colleagues, participants of Creative Tastebuds

Due to the corona pandemic, we have to postpone the Creative Tastebuds 2020 symposium.
The new symposium will be 3rd - 4th of May 2021, at Moesgaard Museum, in Aarhus, Denmark.

We know this postponement raises a lot of questions about i.e. your contributions, showcases, registration fees and possibly travel and accommodation plans. We have listed some answers in the FAQ on our website, and we will update this list as soon as we know more.

If you have specific questions, please write Nanna Hammer Bech at

We are very sorry and sad about the situation, and we hope this does not cause too much inconvenience. We will be back soon with more information about our plans.

We hope you are all well and safe out there!

Best Regards,
The Creative Tastebuds Organizing team

FAQ: Covid-19s influence on CT2020

How will the corona virus affect the Creative Tastebuds 2020 symposium?

The 2020 symposium is postponed. Moesgaard Museum is booked for a new version of the event 3.-4th of May 2021.

I have registered for participation. What should I do?

Please choose one of the following options: 

1. Write Nanna Hammer Bech to ask for a full refunding of your fee. 

2. Write Nanna Hammer Bech to ask for your fee to be kept at the conference account at Aarhus University, which secures you a ticket for the event in 2021. You will receive a ticket confirming the new dates. 

Last chance for refund of ticket is 31st of May 2020, so please contact Nanna before this date. 

In both cases we will keep the list of participants in a closed web archive, and send out a few newsletters about the next event, unless you ask to be deleted from the list.

I was to present a showcase at the symposium. Can I present it at the 2021 symposium instead?

Yes, you can – and we encourage you to do this! It will of course be possible to change your abstract, and content, if you wish

The coordinator is Mikael Schneider, please keep in touch about your plans.


I have booked my travel. What should I do?

If you have a travel insurance, this has to cover your expenses according to your contract

I have booked a hotel room /other accommodation. What should I do?

You must cancel today and you will hopefully avoid any expenses

What will happen to the planned publishing in International Journal of Food Design?

We have agreed with Int. J. Food Design to continue with the original plan to publish a special edition before January 2021 with open access, and contributors can submit papers for this based on original contributions. Deadline for submission of final contributions for publication is still June 15th, 2020. Find more information here, and follow the journal guidelines that are here, or contact the guest editors Susanne HøjlundOle G. Mouritsen, and Michael Bom Frøst. Publication is expected to be before January 2021. 

We are aware that some of you may not be able, or wish, to submit under these circumstances, for instance because the contribution depended on data or dialogue at the symposium. This is of course up to you to consider and decide. Further, we are planning on yet another special issue after the postponed symposium in 2021. We will return with information on this at a later point.

Art, science, innovation and gastronomy meet in an interdisciplinary symposium

In a time of climate crisis and increasing global inequality afflicted by hunger and obesity, we are urged to downsize individual pleasures for the sake of our common future on earth.

How can we use our sense of taste to make new and better choices? And can we rely on taste to guide us well?

Read more about the concept for CT2020

"A triumph! A totally RETHINK project. Stimulating, thought provoking and subject enlarging. I hope Tastebuds might convert to an annual conference in which we see all matters of food taste, from science to aesthetics, and in between, on the menu and generating in the next generation of makers, thinkers and researchers, the desire to go deeper into food knowledge to improve our relationship to healthy, sustainable and good eating."

Juliana Engberg, programme director, European Capital of Culture Aarhus 2017