Ole G. Mouritsen, is a scientist and professor of biophysics at the University of Southern Denmark where he is director of the Centre for Biomembrane Physics, a centre of excellence supported by the Danish National Research Foundation. He is an elected fellow of the Royal Danish Academy of Sciences and Letters, the Danish Academy of Technical Sciences, and the Danish Gastronomical Academy. His research is directed toward a broad range of basic science questions, as well as their applications within biotechnology and biomedicine. He is the recipient of a number of prestigious prizes for his work, most recently the Danish National Prize for Research Communication (2007) and the British Royal Society of Chemistry Bourke Award (2008).
In his spare time, the author cooks and furthers his knowledge of molecular gastronomy. Ever since his first encounter with sushi, he has been addicted to it and has indulged this passion in restaurants around the world. Currently he is engaged in exploring the use of seaweeds in gastronomy, and he recently published a book on seaweeds as foodstuff. For more than twenty five years, he has enjoyed preparing a weekly sushi meal for his family and friends. Ole G. Mouritsen has two children and lives in Odense, Denmark, with his wife.