Conference: Perspectives on Future Food Production February 27 th, 2025 12:15 AM Aarhus University, Build. 1630, Høegh-Gulldbergsgade 6B, 8000 Aarhus C Program 12:15 13:00 13:15 13:30 14:00 14:30 15:00 15:30 16:00 16:30 17:00 17:30 18:00 18:45 Registration and light meal (salad). Welcome remarks By Jette Feveile Young, Aarhus University and Poul Tang, IDA Østjylland. Beyond planetary boundaries and back – Burgers of the future By Søren Bisp, Future Farming, Strategy & Business, SEGES Innovation. How biosolutions can help the green transition of food and help European sustainability, resilience and competitiveness By Sofie Carsten Nielsen, Director, European Biosolutions Coalition & Danish Industry. Refreshment: coffee/the and cake. Technologies to reduce emission of methane from ruminants By Peter Lund, professor, Department of Animal and Veterinary Sciences, Aarhus University. Precision fermentation of milk proteins and its technological quality By Peter Ruhdal Jensen, professor, Department of Food Science, DTU and Lotte Bach Larsen, professor, Department of Food Science, Aarhus University. Cultivated meat – production concept and quality aspects By Jette Feveile Young, professor, Department of Food Science, Aarhus University. Refreshment: coffee/the and fruit. Bioreactor design for novel food concepts production opportunities and challenges By David Vorländer, Application Manager, New Food, GEA Group, Germany. Cellular foods – are consumers ready? Balancing between promise and concern By Liisa Lähteenmäki, professor, MAPP, Aarhus University. A safety and legislation perspective on cellular foods (online) By Hannah Lester, CEO and Principal Consultant for ATOVA. Regulatory Expert in Novel Foods & Alternative Proteins. Light meal (sandwich) and networking Finishing
Download PDF fil