During a webinar 8 February 2024, researchers from DTU National Food Institute, Aarhus University, University of Copenhagen, and Danish Technological Institute provided representatives from the food sector with insights into the latest research conducted using state-of-the-art research equipment procured for the Open Innovation Food & Health Laboratory, FOODHAY, since the beginning of 2020. The research has generated new knowledge and results contributing to optimizing processes in food production and developing healthier and more sustainable food.
Watch the recorded seminar with presentations from the presenters who have given permission for this or watch the individual recorded presentations via the links below:
(00:00) Welcome and introduction to FOODHAY by Michelle Williams, leader of FOODHAY, Department of Food Science Aarhus University
(11:20) Fundamental sensory interactions and their implications for healthy, sustainable and acceptable new green product development by Glenn BH Andersen, Department of Food Science Aarhus University
(25:43) Enabling cultivated meat research and high-throughput cytometry by Stig Skrivergaard Department of Food Science, Aarhus University
(37:40) Optimizing cocoa products: Antioxidant analysis with UHPLC-MS and exploring microalgal pigments: UHPLC-MS analysis of lutein, by Assistant Professor Ditte Baun Hermund and Professor Charlotte Jacobsen, DTU National Food Institute
(49:45) Quantification of kokumi peptides using LC-MS/MS by Lichuang Cao Department of Food Science, University of Copenhagen
(59:50) Emulsion stability – plant-based yoghurt as a case study by Anna Louise Havn, Consultant, Food Technology DTI
The partners in FOODHAY
Behind FOODHAY are the research institutions Aarhus University, Technical University of Denmark - DTU, the University of Copenhagen and Danish Technological Institute. Arla is a strategic partner, and both Food & Bio Cluster Denmark and Danish Industry actively contribute as representatives of Danish food companies.The Ministry of Higher Education and Science has contributed 51.5 million Danish Kroner, and the consortium behind FOODHAY has contributed the same amount, resulting in a total investment of 103 million Danish Kroner in research infrastructure.
Read more
Read more on FOODHAY’s website
