Uni Food Day 2023

9.00

Welcome by Moderator: Heidi Høy, Innovation Manager, Food & Bio Cluster Denmark

9.02

SESSION 1: Food for the future

Introduction to Nestlé and question to scientists:
Dr Christophe Schmitt, Protein Expert, Nestlé Research, Lausanne, Switzerland

Lotte Bach Larsen, Professor at Aarhus University, Dept. of Food Science
Researcher in the field of food proteins from animal and plant sources and the impact of production factors and processing on composition and properties, among others leads research projects on cellular agriculture.

Seyed Soheil Mansouri, Associate Professor at Dept. of Chemical & Biochemical Engineering. Focuses on process systems engineering with a focus on dynamics of complex technical systems and multi-scale modeling. Smart biomanufacturing, technological developments and a holistic view to data-driven / mechanistic understanding of bio-manufacturing from molecule to enterprise

Marija Banovic, Associate Professor of Consumer Behaviour, MAPP Centre, AU,
Does research on value creation in the food sector, e.g., consumer acceptance of new foods, such as, with alternative proteins from plants and microbes, and hybrid products

Discussion

10.15

SESSION 2: Taste & Flavor

Introduction to IFF and question on taste & flavor

Léonor Bonnafous, Product Experience Senior Researcher - Global Innovation & Portfolio

Grethe Hyldig, Senior Research Scientist, at DTU, the National Food Institute
Leader of the sensory group in the Division of Industrial Food Research and specialized in Sensory Sciences and responsible of the sensory lab.

Ulla Kidmose, Associate Professor, Aarhus University Dept. of Food Science
Specialised in research on sensory perception, consumer acceptance as well as sensory quality of both plant-based and animal products.

Wender Bredie, Professor at University of Copenhagen, Dept. Of Food Science
Head of research group Sensory Science and Consumer Behaviour, expert on product perception and food preferences.

 Discussion

11.30

SESSION 3: Tetra Pak Processing on Sustainable Processing

Introduction to Tetra Pak Processing and question on sustainable processing

Michael Simonsson, Tetra Pak Processing

Anne Christine Steenkjær Hastrup, Center Leader, Danish Technological Institute
Director at the Danish Technological Institute for Center for Bioressources and Biorefining focusing on the valorisation of biomass through biorefining (hydrolysation, fractionation and separation) followed by product development.

Marianne Thomsen, Professor at University of Copenhagen, Department of Food Studies
Focuses on Sustainability Assessment as well as aspects of Sustainable Food Processing and Production as well as consumer preferences.

Mikolaj Owsianiak, Senior Researcher at the Department of Environmental and Resource Engineering at DTU. Micolaj focuses on quantitative sustainability quality assessment as well as lifecycle assessment - both from a methods perspective and from an application perspective.

 Discussion

12.25

Wrap-up by moderator