Professor Rob Dunn is a biologist, writer and Professor of Applied Ecology at North Carolina State University. Rob studies the microbial world around us, focusing on species we think of as well known – in our homes, our gardens and even on us.
Rob has set up the Science of Sourdough project, which encourages you to study your sourdough starter and learn more about the microbial world within.
He is also the author of several books, including Never Out of Season, which looks at food supply chains and food security, and Never Home Alone, which explores the natural history of where we live.
In 2021 Rob and co-writer Monica Sanchez published ‘Delicious: The Evolution of Flavor and How It Made Us Human’ – a savoury account of how the pursuit of delicious foods shaped human evolution.
Nature, it has been said, invites us to eat by appetite and rewards by flavour. But what exactly are flavours? Why are some so pleasing while others are not? Delicious is a supremely entertaining foray into the heart of such questions…
Rob is a contributor to our Sourdough School and Sourdough Club content. Here he discusses Bread and Body with Vanessa Kimbell.
You can follow Rob Dunn’s work here www.robdunnlab.com