26. oktober 2022
Can we produce using less water, energy and at the same time create smaller damage to the food we produce?
"Gentle processing" is becoming more and more used by the industry as a solution, and worldwide, research is being done at academic level to support the development of new and innovative solutions.
At this workshop, you will get:
- The state of the art, when Lilia Ahrné, Professor in Dairy Process Technology will lauch her report on the subject
- Insights from two best-in-class company explaining how a transition to a more gentle processsing is done (TBD)
- A question round where you ask the experts on any question linked to your own company or issues
When you participate in this event, your time will be used as co-financing for the project Innovationkraft, which is funded by the Danmarks Erhvervsfremmebestyrelse and the Uddannelses- og Forskningsstyrelsen at a standard rate. Read more about the project
Dept. of Food Science, University of Copenhagen, Rolighedsvej 26, gr. level - meeting rooms, A001, A009 and L002Pris
Gratis / FreeFra
26. oktober 2022 kl. 13:00Til
26. oktober 2022 kl. 15:30
20. oktober 2022