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.
DTU National Food Institute is working to find new sources of plant-based foods, including extracting protein from side streams in food production and optimizing the utilization of the plant-based resources of the sea. The research also focuses on the food safety of particularly new plant-based foods, and the Institute plays a key role in integrating sustainability into dietary and nutrient recommendations and assessing both the health and sustainability aspects of a plant-based diet.
You can learn more about these topics and much more at the DTU National Food Institute conference on plant-based foods on 14 September 2023. The day provides a unique opportunity to gain new knowledge, engage in dialogue with researchers and advisers from DTU National Food Institute, and experience some of the unique laboratory facilities where the foods of the future are developed.
The conference is particularly relevant for professionals in food companies, industry organizations, research institutions, authorities, and food students. Journalists are also welcome.
It is free to participate in the conference, which is supported by the Danish Agency for Education and Research and Food & Bio Cluster Denmark.
Time
Thursday 14 September 2023, 9 a.m.-4.00 p.m. . Registration and coffee from 8.30.
Location
At 9am-12.30 noon
The glass hall
Building 101
Anker Engelunds Vej 1
2800 Kgs. Lyngby
12.30-4pm
The biosphere
Building 202
Kemitorvet
2800 Kgs. Lyngby
Programme
See programme below. The program is divided into two departments and the language is English.
The first part takes place in the Glassalen with a series of exciting presentations.
The second part takes place in the Biosphere in building 202 as a Food Fair with various simultaneous activities. Engage in dialogue with the institute's researchers and advisors at stands, listen to several short presentations or take part in unique visits to some of the institute's laboratories to learn more about the DTU National Food Institute's work in developing healthy, safe and sustainable plant-based foods that taste good.
Registration
It is free of charge to attend the conference. Due to the limited number of participants and catering, registration via this link is required no later than September 10, 2023.
You can register for the morning and/or afternoon program.
Contact
food@food.dtu.dk for questions about the conference
Programme
Location: Glassalen, Building 101
8:30
Registration and coffee/tea
9:00
Welcome and introduction to the conference on plant-based food
Christine Nellemann, Director of DTU National Food Institute
Keynote: Trajectories towards healthy and sustainable food systems
Olivier Jolliet, Professor, DTU Sustain
9.30
Finding sustainable sources of plant-based foods
Plant-based seafood – Algae as a source of functional ingredients and nutrients
Ditte Baun Hermund, Assistant Professor, Research Group for Bioactives – Analysis and Application
Using microbial diversity or complex communities for valorization of side-streams
Claus Heiner Bang-Berthelsen, Senior Researcher, Research Group for Microbial Biotechnology and Biorefining
Plant proteins: from lab to industrial scale
Federico Casanova, Assistant Professor, Research Group for Food Production Engineering
10:30
Break - Coffee/tea and smoothies
11:00
Making sure plant-based foods are safe
Food safety of plantbased foods: the role of Bacillus cereus
Tina Bech Hansen, Senior Scientist, Research Group for Food Microbiology and Hygiene
Assessment of health risks associated to quinoa
Ana Isabel Sancho Vega, Senior Researcher, Research Group for Food Allergy
11.30
Plant-based foods must be both healthy and sustainable – and taste good
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
Integrating environmental sustainability in the Nordic Nutrition Recommendations 2023
Ellen Trolle, Senior Researcher, Research Group for Nutrition, Sustainability and Health Promotion
The overall impact of transitions towards plant-based diets
Sara Monteiro Pires, Senior Researcher, Research Group for Risk Benefit
Moving on to give further knowledge on plant-based foods
Christine Nellemann, Director of DTU National Food Institute
Location: Biosphere, Building 202
12:30
Plant-based lunch
13:00
Food Fair on plant-based foods
Visit stands
Hear pitches
Go on guided tours to research labs
Have coffee/tea and cake
Detailed programme will follow
15:50
Closing remarks and thank you for attending
Christine Nellemann, Director of DTU National Food Institute
