Sustainable and Healthy Foods for the Future
University of Copenhagen invite you to participate at our Food Day 2019 on August 28th 2019.
The presentations at the Food Day will inspire and draw perspectives on Sustainable Food Production trends and related research. Presentations will be given by international and national key persons form industry and research. The purpose is to give a good overview on state of the art of research and industry development today and how it can be utilized and further developed together with industry.
The latest advances in research will be presented in three tracks all related to the World-class Food Innovation towards 2030 - strategy develop by the Danish food industry and suppliers. The three tracks are:
- Food production through circular economy
- Food design – from molecular interaction to excellent eating
- Foods and diets contributing to health and well-being
At University of Copenhagen research and education covers the complete sustainable food production system from field to consumers to waste including health of both humans, animals, crops and nature. We work closely together with industry in the development of new technologies and services.
More information regarding the World-class Food Innovation towards 2030 – strategy can be found here and the corresponding reply regarding research competencies at UCPH and DTU related to the strategy can be found here.
Program and speakers
|9.30 - 10.00||Arrival – Registration – Morning coffee.|
|10.10 - 12.00||
How to reduce climate impact while enhancing nutritional value and preserving exiting food culture.
Changing the FOOD industry in five years – IBMs 5in5
Being the world's most sustainable company.
Aquatic food production, new protein sources and its impact on the food sector.
|12.00 - 13.00||
|13.00 – 16.15||
Break-out sessions (incl. Coffee break). (See which tracks to choose from below).
|16.15 - 17.00||
Snacks and networking.
Track 1: Food production through circular economy
Moderated by: Svend Christensen
Head of Department, Department of Plant and Environmental Sciences
Sustainable processing methods / emerging technologies
Lilia Ahrné, Professor, FOOD
The role of online monitoring and artificial intelligence in sustainable food production
Klavs Martin Sørensen, Associate professor, FOOD
The Life Cycle Perspective of Circular Food Production Systems
Sander Bruun, Associate professor, PLEN
Circular food production challenges
Karin Beukel, Assistant professor, IFRO
Economics of aquaculture and sustainable seafood production
Rasmus Nielsen, Associate professor, IFRO
Track 2: Food design – from molecular interaction to excellent eating
Moderated by: Anna Haldrup
Head of Department, Department of Food Science
Fermentation - a step towards a more sustainable and healthy food production?
Lene Jespersen, Professor, FOOD
The fat and carbohydrate content in foods of tomorrow – a health perspective
Annemarie Lundsgaard, Postdoc, NEXS
Food fraud & analytical authenticity testing anno 2019
Kristian Holst Laursen, Assistant professor, PLEN
Acceptance of new technologies in food production
Christian Gamborg, Associate Professor , IFRO
Consumers' acceptance of novel foods
Søren Bøye Olsen, Professor, IFRO
Utilization of little used raw material: seaweeds, cephalopods, and ‘umamification’ of vegetables
Ole G. Mouritsen, Professor, FOOD
Track 3: Foods and diets contributing to health and well-being
Moderated by: Arne Astrup
Head of Department, Department of Nutrition, Exercise and Sports
Plant-based diets for a sustainable weight
Anne Raben, Professor, NEXS
Your gut microbiome – friend or foe
Dennis Sandris Nielsen, Professor, FOOD
Healthy and sustainable food for malnourished children
Benedikte Grenov, Postdoc, NEXS
Human intervention trials to support nutritional health claims
Thomas Meinert Larsen, Associate professor, NEXS
Nordic diets and foods – a model for a sustainable diet?
Susanne Bügel, Professor, NEXS
External and internal drivers of of consumers' dietary habits
Sinne Smed, Associate Professor, IFRO
The impact of obesity and overweight on greenhouse gases, and the role of food products in the solutions
Arne Astrup, Head of Department, NEXS
For Industry and organisations
We look forward to welcoming representatives from both management and development level of companies and organisations.
The amount of seats is limited to 200 and a waiting list will be created when that limit is reached.
We look forward to welcoming researchers from both UCPH and other universities. The day is all about collaboration both between researchers and between researchers and industry. There is a limited amount of seats available and we reserve the right to create a waiting list.
We look forward to welcoming students at the UCPH Food Day. There is a limited amount of seats available for students and we reserve the right to create a waiting list.
For more information or questions – please contact
Jacob Juul Gade
University of Copenhagen, SCIENCE Private and Public Sector Services
Bülowsvej 15, 1870 Frederiksberg
DIR +45 35331748, MOB +45 28754082