Arielle Johnson

Open Agriculture (OpenAg), Visiting Appointments, Director's Fellows
  • Director's Fellow
  • Visiting Scientist

Arielle is responsible for the flavor and biochemical side of Open Ag’s phenome research, as well as experimental collaborations on environmental control of a variety of edible biological systems with chefs and restaurants.

Her work emphasizes dismantling the disciplinary boundaries between the kitchen and the laboratory, drawing on her experience doing research and development in the sciences, fine dining, and food nonprofits; and using tools from chemistry, plant science, microbiology, ethnobotany, history, psychology, engineering, design, and experimental cuisine.

Arielle completed a BSc in Chemistry at New York University and a PhD in Agricultural and Environmental Chemistry from UC Davis with a focus in flavor chemistry. Prior to joining the Media Lab she was the resident scientist at Restaurant Noma in Copenhagen, and the head of research at MAD, chef Rene Redzepi’s food symposium and think tank. Her work has been featured in Wired, Nature Microbiology, Lucky Peach, The Harvard Science and Cooking lectures, the World Bank, Tales of the Cocktail, Popular Science, and SXSW.

Arielle is responsible for the flavor and biochemical side of Open Ag’s phenome research, as well as experimental collaborations on environmental control of a variety of edible biological systems with chefs and restaurants.

Her work emphasizes dismantling the disciplinary boundaries between the kitchen and the laboratory, drawing on her experience doing research and development in the sciences, fine dining, and food nonprofits; and using tools from chemistry, plant science, microbiology, ethnobotany, history, psychology, engineering, design, and experimental cuisine.

Arielle completed a BSc in Chemistry at New York University and a PhD in Agricultural and Environmental Chemistry from UC Davis with a focus in flavor chemistry. Prior to joining the Media Lab she was the resident scientist at Restaurant Noma in Copenhagen, and the head of research at MAD, chef Rene Redzepi’s food symposium and think tank. Her work has been featured in Wired, Nature Microbiology, Lucky Peach, The Harvard Science and Cooking lectures, the World Bank, Tales of the Cocktail, Popular Science, and SXSW.