“This is a defining moment for the Museum of Food and Drink,” MOFAD Executive Director Peter J. Kim said in a press release. “We finally have a place of our own to demonstrate our ambitious vision for a world-class food museum that is fun and accessible for people of all ages.”

According to the release, “[MOFAD Lab] represents a critical first step toward MOFAD’s ultimate goal of opening the world’s first large-scale museum with exhibits you can eat.”

MOFAD Lab’s opening exhibit, Flavor: Making It and Faking It (Flavor), aims to teach visitors about the flavor industry with interactive exhibits highlighting how new technologies in the postwar era led to advances in flavor creation, a comparison of “natural” and “artificial,” and the importance of vanilla and seaweed to the science of flavor simulation, among others.

To complement the exhibit, MOFAD’s websitefeatures a number of videos with more flavor science information. Flavor will run from Oct. 28, 2015 to Feb. 28, 2016.

MOFAD Lab’s programs such as Flavor are designed to reflect MOFAD’s overall focus by changing how society thinks about food and inspiring curiosity about the food we eat. By 2019, MOFAD leaders, including founder and food science innovator Dave Arnold, intend to open a larger museum with more than one exhibit at a time.

“This is how the food system works,” Arnold said in an interview with the New York Times. “It’s important to talk about it.”

So we ask you, what do you think of the MOFAD Lab concept? If you were to visit the Flavor exhibit, what would you hope to learn there? Share your thoughts with us below!