Fermentor / Foto: Mikal Schlosser

Sustainable foods of tomorrow must provide culinary experiences

Wednesday 01 Jun 22

Contact

Christine Nellemann
Director of Institute
National Food Institute
+45 35 88 77 03

Contact

Dina Petranovic Nielsen
CPO & CSO
DTU Biosustain
+45 41 72 79 37

Sustainable foods of the future

A recent field of research at DTU Food and DTU Biosustain is to study the potential of using microorganisms to produce sustainable food that is both healthy and tasty.

Microbially produced foods are aimed at developing new or replacing sustainable foods based on microbial fermentation and modern microbiological tools. This programme has the potential to contribute to the biotechnology development already in place at DTU Food Institute and DTU Biosustain.
Claus Meyer is taking up a position as affiliated professor at DTU to assist with the ongoing research into sustainable food to ensure that it is both healthy and tasty.

DTU appoints Claus Meyer as affiliated professor with special attachment to DTU Biosustain and DTU Food, where he will mainly contribute to activities in food technology, microbiology, and fermentation.

Will push the green development

Claus Meyer is very enthusiastic and proud about his appointment and hopes to push the green development:

“Right now, DTU is, for example, working on extracting protein from alfalfa, clover, and grass, and making it delicious to eat. Green protein from legumes like these has a minimal climate footprint and is an obvious choice of substantial food for a growing population,” says Claus Meyer and adds:

“I’m interested in how we can reform the food sector in a profitable, sustainable, and socially inclusive way. I see technology as a powerful tool in this mission, and I’m therefore really looking forward to collaborating even more closely with DTU.”

Collaboration across DTU

With his vast knowledge of gastronomy and entrepreneurship, Claus Meyer will supplement the technological and natural science knowledge on which DTU’s food research and study programmes are traditionally based—to create groundbreaking results.

“Claus Meyer represents a rare combination of commercial success, food science, and innovation, and we expect that he will be a great resource going forward, especially in terms of bringing biotechnology and food science together in new directions and helping to achieve consumer acceptance of new sustainable foods,” says professor at DTU Food Peter Ruhdal Jensen.

In this connection, Claus Meyer will not only collaborate with DTU Biosustain and DTU Food, but also with DTU Skylab (FoodLab), DTU Chemical Engineering, DTU Biotechnology, DTU Aqua, and DTU Management on relevant projects that also work with various aspects of new microbial food sources.

“Attaching Claus Meyer as an affiliated professor at DTU will therefore not only contribute to the development of this programme at DTU Food and DTU Biosustain, but also strengthen collaboration across DTU,” adds Peter Ruhdal Jensen.

BIO

Claus Meyer is one of the driving forces behind the new Nordic cuisine movement and has distinguished himself for more than 30 years as one of Denmark’s leading entrepreneurs, as a founder of the food company Meyers, as a co-founder of restaurant Noma, and as a founder of the non-profit foundation Melting Pot.

Claus Meyer has previously been an Honorary Professor at the then Royal Veterinary and Agricultural University and at Food Science at UCPH Science, and he is currently an Honorary Professor of Sustainable Gastronomic Entrepreneurship at CBS.