09. november 2021
Digital Uni Food Day focuses on current challenges from the food industry and brings in the newest knowledge from leading university experts to address these challenges.
Do you want to be part of finding the solutions for tomorrow? Then join us for an afternoon with new knowledge, research, consumer insights and technological opportunities.
(may be subject to changes)
12.05 Challenge 1: Nestlé - Can you eat your way to a healthy ageing?
The silver population is growing and it is therefore relevant to explore new food innovations for this group. How can new technologies, nutritional and sensory demands be part of creating the next food products for the ageing population?
- Can you eat your way to a healthy ageing?, Susanne Wolff, Nordic Scientific Advisor & Medical Affairs Manager, Nestlé Health Science
- Foods for an ageing population – are sensory adjustments needed?, Wender Bredie, Professor of Sensory Science & Head of Section, Dept. of Food Science, University of Copenhagen
- No food is healthy until it is eaten! Pleasure-driven product development for the ageing population, Barbara Vad Andersen, Assistant Professor, Dept. of Food Science, Aarhus University
- How healthy ingredients and biotechnology support the nutritional profile of a food product, Claus Heiner Bang-Berthelsen, Senior Researcher, National Food Institute, DTU
13.15: Challenge 2: Sæby - How to make canned mackerel more attractive?
Canned food is a stable item in most homes; it is convenient and has good nutritional values. Still canned foods rank lower in consumer's perspectives than fresh fish and is regarded to be of "lower quality". How can canned food be optimized to ensure more of a quality stamp and make the products more attractive for all?
- How to make canned mackarel more attractive? Ranya K. Abdullah, Sales & Marketing Coordinator, Sæby Fiske-Industri
- Consumer insights within fish and side-streams, Grethe Hyldig, Senior Research Scientist, National Food Institute, DTU
- How to evaluate the quality of fish? Violetta Aru, Assistant Professor, Chemometrics and Analytical Technology, Dept. of Food Science, University of Copenhagen
- Impact of fish processing on consumer acceptance, with a focus on appearance, Niki Alexi, Postdoc, Dept. of Food Science, Aarhus University
14.30 Challenge 3: Easyfood - What health demands are there for the growing convenience market of snacking?
More and more consumers eat their food on the go, what will this do to the demands for the food producers? What is health and sustainability for today’s and tomorrow’s consumer and how will this play a role in the demands of the convenience food market?
- Is Sustainability and health a demand for the convenience consumer of the future? Kirsten Møller Jensen, Chief Innovation Officer, Easyfood
- How to brand healthy snacks?, Polymeros Chrysochou, MAPP Centre, Aarhus University
- Considerations of trade-offs between taste, health and sustainability when developing food products for the future consumer, Michael Bom Frøst, Dept. of Food Science, University of Copenhagen
- Dietary studies: Health preferences in snacking situations, Sisse Fagt, Senior Adviser, Research Group for Nutrition, Sustainability and Health Promotion, National Food Institute, DTU
15.30 Thank you and goodbye
When you participate in this event, your time will be used as co-financing for the project Innovationskraft, which is funded by Danmarks Erhvervsfremmebestyrelse and Uddannelses- og Forskningsstyrelsen at a standard rate.