Food supply security, preparedness and independence are high on the agenda in Denmark and Europe. At DTU National Food Institute’s conference on 8 December 2026, we will explore how research, innovation and scientific advice to authorities can help meet these challenges. Registration is now open. Secure your place.
Assistant Professor Robin Dorau stands in front of fermenters, which can be used to produce proteins through a process known as precision fermentation. Photo: Mikael Schlosser
Tuesday 08 September 2026
Heidi Kornholt
The world looks very different today than it did just a few years ago. Geopolitical tensions, climate-related disruptions, cyber threats and pressure on critical infrastructure have raised the risk level and made preparedness a shared responsibility. We need to be ready for situations where supply chains are disrupted, energy systems are under pressure and access to fresh food, or power can no longer be taken for granted. At the same time, we must find ways to produce and consume foods that are safe and healthier and more sustainable. This makes food science, innovation and evidence-based advice to authorities more important than ever.
DTU National Food Institute invites professionals from universities, research institutions, authorities, companies and start-ups to a one-day conference on the role of food science in times of crisis and transition. The conference will explore how mission-driven research and food technologies can contribute to resilient food supply chains, and safe and nutritious foods.
Through keynote presentations, research talks, show-and-tell stands, and a panel debate, the day will bring together knowledge, dilemmas and practical perspectives relevant across research, authorities and industry.
Programme
Two tracks will frame the conference:
Track 1: Resilient food supply chains
How can research and scientific advice support government preparedness for both accidental and intentional disruptions? This track will address, for example, forecasting, alternative supply routes and the role of simple foods when normal systems are under pressure.
Track 2: Novel food production technologies for future nutrition and health
Novel and sustainable food production technologies will be necessary to help ensure that food is nutritious, safe and, not least, sufficient. The track will focus on, for example, why some ultra-processed foods are needed and how emerging technologies can contribute to food availability, resilience and more healthy food.
The detailed programme will follow later.
Date and time
8 December 2026, 9:00–16:00
Place
DTU
Building 303A
Asmussens Allé
2800 Kgs. Lyngby
Registration
Participation is free of charge and includes lunch. Registration is open. Please register online no later than 2 December 2026 to secure your place.
Be aware that a no-show fee of DKK 500 will be charged if you register and do not attend.
Contact
For questions about the conference, please contact food@food.dtu.dk.
