Healthy, Safe, and Sustainable Foods of the Future

The programme is now ready for the conference on Healthy, Safe and Sustainable foods of the future that DTU National Food Institute is organizing 13 October 2022. Join to gain insight into research and innovation activities that are helping to develop the foods of the future. Minister for Food, Agriculture and Fisheries, Rasmus Prehn, will deliver the opening remarks and the conference is made possible with support from the Danish Agency for Higher Education and Science and the Food & Bio Cluster Denmark.

Food consumption accounts for approximately one quarter of every human being’s climate footprint. At the same time, the global population is growing, which means we will need to produce 70% more food in 2050 than we do today.

These challenges have major implications for the food sector. The food industry will have to develop new and better foods, improve the use of side streams and residual products in food production and processing, and start using new production methods that emit less CO2.

These challenges demand that industry, the authorities and research intuitions work together to develop new sustainable technological solutions, new foods, and create new legislative frameworks. With a change in the eating habits of the public combined with new food production methods, this may mean that the green transition in the food sector could provide foods with lower nutrition levels and less food safety unless these issues are properly addressed upfront.

These issues will be centre stage at DTU National Food Institute’s conference held on 13 October 2022 titled: Healthy, Safe, and Sustainable Foods of the Future. Researchers from DTU National Food Institute will be contributing with their expertise, start-ups will participate in matchmaking sessions with students and researchers, and both the Minister and industrial stakeholder organizations will share their thoughts on this agenda, which is vital to Denmark, Danish exports, and the future of the planet as a whole.

Participation is free of charge thanks to the support of the Danish Agency for Higher Education and Science and the Food & Bio Cluster Denmark. 

Location
DTU Lyngby

Be aware of construction work on Anker Engelunds Road due to light rail work

Programme

9.00 Introduction to DTU National Food Institute’s Conference: Healthy, Safe and Sustainable Foods of the Future by Christine Nellemann, Director, DTU National Food Institute

9.10 Welcome and Introduction of Minister for Food, Agriculture and Fisheries by Anders Bjarklev, President, DTU

9.15 Food at the Future Dinner Table by Rasmus Prehn, Minister for Food, Agriculture and Fisheries

9.45 Research Teasers from DTU National Food Institute

Sustainable healthy diets OH, MY! – quantification for action by Lea Sletting Jakobsen, Senior Researcher, Research Group for Risk-Benefit

From foods to diets – how do we enable the transition to healthy and sustainable diets by Ellen Trolle, Senior Researcher, Research Group for Nutrition, Sustainability and Health Promotion

Win – Win: Surfing the wave of possibilities! by Tim Hobley, Associate Professor, Research Group for Microbial Biotechnology and Biorefining

10.15 Break Coffee/tea and smoothies

10.30 Industry and Research, the Perfect Pairing by Leif Nielsen, Branch Director, Confederation of Danish Industry

10.45 Research Teasers from DTU National Food Institute (continued)

Can we make new healthy foods out of starfish and other underutilized marine raw materials? by Charlotte Jacobsen, Head of Research Group for Bioactives – Analysis and Application

Green technologies-based approaches for the food processing by Mohammad Amin Mohammadifar, Head of Research Group for Food Production Engineering

Save the water – sustainable food processing by Lisbeth Truelstrup Hansen, Head of Research Group for Food Microbiology and Hygiene

11.15 The Winning Combination: SMEs and DTU Research by Lars Visbech Sørensen, Director, Food & Bio Cluster Denmark

11.25 Research Teasers from DTU National Food Institute (continued)

The insects are here - are they safe to eat? by Heidi Amlund, Senior Researcher, Research Group for Analytical Food Chemistry

Can we avoid fuelling the increase in food allergy by introducing new food? by Katrine Lindholm Bøgh, Head of Research Group for Food Allergy

Proteases to unleash the indulgent pleasure from plant proteins by Egon Bech Hanson, Professor, Research Group for Gut, Microbes and Health

11.55 Closure of morning session by Christine Nellemann, Director, DTU National Food Institute Location: Biosphere, Building 202

12.05 Lunch

13.00 Broken Food Systems by Claus Meyer, Adjunct Professor, DTU National Food Institute and Department of Biosustainability

13.30 Future Food Fair Show & Tell Stands PhD Speakers Corner Coffee/tea and cake

16.30 Thank you for attending by Christine Nellemann, Director, DTU National Food Institute

The conference will take place in English over two halves. 

The first half will take place in Oticon Hall.
The day begins with a welcome from Christine Nellemann, Director of DTU National Food Institute, and DTU President Anders Bjarklev.

Registration
Participation in this conference is offered free of charge. Due to limits on the number of participants and catering requirements, registrations must be received by 7 October 2022. You can register here: https://www.food.dtu.dk/Tilmeldinger/Fremtidens-baeredygtige-sunde-og-sikre-foedevarer 

Food start-up businesses can participate with a stand by contacting food@food.dtu.dk no later than 29 September. A member of staff from DTU National Food Institute will get in touch to confirm what options are available and other practical details.

The conference is particularly relevant to professionals in food businesses, industry organizations, research institutions, public authorities, and food science students.

Contact
food@food.dtu.dk if you have any questions about the conference.