03. november 2021
Departing from a newly finished report by Department of Food Science by University of Copenhagen, we will dive into the world of umami & kokumi flavours.
Join us to learn about state of the art within research and natural food additives accesible in the market. Get a chance to discuss with researchers who are experts in exactely your challenge related to ensuring umami and kokumi taste into your products.
11.00 Registration & mingle
11.10 Welcome by Heidi, Food & Bio Cluster Denmark
11.15 Overview: Current research within ”natural food additives”
Professor Mogens Larsen Andersen
11.45 State of the art of research within umami & kokumi from natural sources
Professor Ole G. Mouritsen
12.15 Lunch break
12.45 Alsiano & Kryta: Umami and kokumi from natural food additives - a practical approach
Monika Kindberg, Business Manager Food Dept., Alsiano A/S
13.15 Workshop by Heidi
14.00 Thank you and goodbye!
The report, masterclass and workshop are developed with support from the Danish Ministry of Education & Science.
When you participate in this event, your time will be registred at a standard rate as co-financing for the project Innovationskraft, which is funded by Danmarks Erhvervsfremmebestyrelse and the Ministry of Education & Science.
Photo: Joanie Simon, Unsplash
Auditorium A 2-71.01, University of Copenhagen, Frederiksberg Campus, Bülowsvej 21a, 1870 FrederiksbergPris
Gratis / FreeFra
03. november 2021 kl. 11:00Til
03. november 2021 kl. 14:00
28. oktober 2021