300 researchers, students, food businesses and industry organizations were gathered for the conference Healthy, Safe and Sustainable foods of the future on 13 October 2022 organized by DTU National Food Institute. Presentations and recordings are now available for the morning session.
Food consumption accounts for approximately one quarter of every human being’s climate footprint. At the same time, the global population is growing, which means we will need to produce 70% more food in 2050 than we do today. The food industry will have to develop new and better foods, improve the use of side streams and residual products in food production and processing, and start using new production methods that emit less CO2.
These issues was the centre stage at DTU National Food Institute’s conference held on 13 October 2022 titled: Healthy, Safe, and Sustainable Foods of the Future. Presentations and recordings are available below for the morning session.
The conference was supported by the Danish Agency for Higher Education and Science and the Food & Bio Cluster Denmark.
See and read more
Director Christine Nellemann, DTU National Food Institute: Welcome, - Healthy, Safe, and Sustainable Foods of the Future
Video
President Anders Bjarklev, DTU: Welcome - Healthy, Safe, and Sustainable Foods of the Future
Video
Deputy Director General Annelise Fenger, Danish Veterinary and Food Administration: Healthy, Safe, and Sustainable Foods of the Future
Video
Senior Researcher Lea Sletting Jakobsen, DTU National Food Institute: Quantification for Action
Video
Presentation (pdf)
Senior Researcher Ellen Trolle, DTU National Food Institute: From foods to diets
Video
Presentation (pdf)
Associate Professor Tim Hobley, DTU National Food Institute: Win-Win: Surfing the wave of possibilities
Video
Presentation (pdf)
Director of the Danish Food & Drink Federation Leif Nielsen,
Confederation of Danish Industry: Industry & Research - The perfect pairing,
Video
Presentation (pdf)
Head of Research Group, Professor Charlotte Jacobsen, DTU National Food Institute: Can we make new healthy foods out of starfish?
Video
Presentation (pdf)
Head of Research Group, Associate Professor Mohammad Amin Mohammadifar, DTU National Food Institute: Green technologies-based approaches for the food processing,
Video
Presentation (pdf)
Head of Research Group, professor Lisbeth Truelstrup, DTU National Food Institute: Save the Water in Sustainable Food Processing
Video
Presentation (pdf)
Director Lars Visbech Sørensen, Food & Bio Cluster Denmark: The winning combination: SMEs and DTU research
Video
Presentation (pdf)
Senior Researcher Heidi Amlund, DTU National Food Institute: The insects are here – are they safe to eat?,
Video
Presentation (pdf)
Head of Research Group, Senior Researcher Katrine Lindholm Bøgh, DTU National Food Institute: Can we avoid fuelling the increase in food allergy by introducing new foods?
Video
Presentation (pdf)
Head of Research Group, Professor Egon Bech Hansen, DTU National Food Institute: Proteases to unleash indulgent pleasure from plant proteins
Video
Presentation (pdf)
Adjunct Professor Claus Meyer, DTU National Food Institute: Can microbiology & gastronomy heal our food systems?
Video