Vegansk mousse / Foto: DTU Fødevareinstituttet

From idea to product – make your own foods

Wednesday 27 Nov 19

Contact

Timothy John Hobley
Associate Professor
National Food Institute
+45 45 25 27 06

Do you have an idea for an innovative food that you want to get market-ready? The Ecotrophelia course at DTU, which takes place in the evenings during the spring semester, gives you an opportunity to do so.

A vegan dessert mousse based on chickpea cooking water. Ice cream made with seaweed, berries and fruits that grow in Scandinavia. A do-it-yourself mixture of plant based ingredients, which can transform the brine from a tin of chickpeas into a sliceable vegan cheese.

These are just three of the award-winning ideas that students have developed during the Ecotrophelia Blue Dot course at DTU. During the semester, the students get the opportunity to work on a project of their choice right from developing the concept through to making and marketing it.

Each year the students’ ideas compete against each other in the Danish Ecotrophelia competition. Apart from the honour and a trophy, the winner gets an expenses paid trip to the international competition, where they compete for more recognition, some prize money and international exposure.

First time in the evening

For the first time ever, the course is being offered as an evening class during the spring in 2020. This will make it easier for students from other universities to attend the course, regardless of when their other lectures are scheduled during the semester. The course is also relevant for and aimed at people who are already employed by a company.

Registration, time and ECTS

Find more information about the course on DTU’s website.

Register for the course via DTU’s website. Click on the relevant link to get to the registration form:

The course takes place in Building 202, is taught in English and runs for 13 weeks on Tuesdays from 18-22 from 3 February 2020. Five ECTS points will be awarded for completing the course.

 
https://www.food.dtu.dk/english/news/nyhed?id=F80E75A1-56CD-448A-A031-F0F7B8A4F680
12 DECEMBER 2019