For a healthier and more sustainable diet, most people will need to eat more plant-based foods, and more plant-based foods will also be needed to feed a growing world population. At the same time, food safety must not be compromised, and the plant-based food must taste good.
These topics were the centre stage at a conference on plant-based foods held on 14 September 2023.
The conference was organized by DTU National Food Institute and supported by the Danish Agency for Higher Education and Science and Food & Bio Cluster Denmark.
Recordings are available below from the morning and afternoon programme.
Morning programme
Christine Nellemann, Director of DTU National Food Institute
Video
Plant-based seafood – Algae as a source of functional ingredients and nutrients
Ditte Baun Hermund, Assistant Professor, Research Group for Bioactives – Analysis and Application
Video
Plant proteins: from lab to industrial scale
Federico Casanova, Assistant Professor, Research Group for Food Production Engineering
Video
Food safety of plantbased foods: the role of Bacillus cereus
Tina Bech Hansen, Senior Scientist, Research Group for Food Microbiology and Hygiene
Video
Keynote: Sensory success factors in plant-based food and how to optimize flavor and texture with simple culinary techniques
Christine Bille Nielsen, Food communicator, Chef, Pb in nutrition and health
Video
The overall impact of transitions towards plant-based diets – a case study integrating health and sustainability
Sara Monteiro Pires, Senior Researcher, Research Group for Risk Benefit
Video
Moving on to give further knowledge on plant-based foods
Christine Nellemann, Director of DTU National Food Institute
Video
Afternoon programme
Deriving healthy and sustainable diets with the use of mathematical optimization
Matilda Nordman, PhD student, Research Group for Nutrition, Sustainability and Health Promotion
Video
Fungal-based protein on industrial side stream
Sanne Kjærulf Todorov, PhD student, Research Group for Microbial Biotechnology an Biorefining
Video
Sustainable methods to stabilise and utilise cultivated kelp in high quality and safe food products
Caroline Østergaard Klein, PhD Student, Research Group for Food Microbiology and Hygiene
Video
Formation and bio-accessability of processing contaminants in plant-based foods
Elnora Abdullajeva, PhD Student, Research Group for Analytical Food Chemistry
Video
Occurrence and bio-accessability of essential and potential toxic trace elements in plant-based foods
Julian Cardini, PhD Student, Research Group for Analytical Food Chemistry
Video
