Arielle Johnson, the PhD food and flavor chemist of NOMA/MAD, wrote a great article about the use of food microbiology for creating flavors and ingredients by restaurants and home food hobbyists. It describes the union of traditional ferments and fermentation techniques with food science to explore more deeply the potential for cuisine. I am excited to be mentioned among so many chefs that I respect.
Artisanal Food Microbiology by Arielle Johnson - This link is for the original article in Nature Microbiology. It doesn't work on mobile.
SBS World News Australia - There is one of many spin-off articles referencing the above with mentions of the food projects that many, including me, have going.