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Aarhus University, February 1st - 2nd, 2021

Day 1: Monday 1st of February

10.15-10.30 (CET) Opening talk

By Milena Corredig, CiFOOD centre leader

10.30-12.00 (CET) SESSION 1: Production of Raw Material

Plant- and animal-based raw materials provide the basis for finished food products. Nevertheless, their production faces several issues related to sustainability, food security, greenhouse gas emissions and excessive use of land and water resources. This session will present recent advances in the development of innovative and efficient production systems that address the challenges associated with the production of raw materials. 

Speakers session 1

Leo Marcelis
(Wageningen University, NL) 

Vertical farming: fully controlled
production of fresh vegetables   
Jette F. Young
(Aarhus University, FOOD, DK)
Cultivated meat 

Hanne Lakkenborg Kristensen
(Aarhus Universitet, FOOD, DK)

Sustainable production of vegetable
crops in the field

12.45-14.15 (CET) SESSION 2: Food Processing

Food processing has become an important link in the food supply chain for providing safe, palatable and digestible products to the consumers. However, food production has also an immense impact on our environment due to, e.g., energy and water use, and the need for novel food products from alternative resources as well as the valorization of food processing side streams urge for the implementation of innovative processes in the food industry. This session will discuss how a more sustainable food production can be achieved in the future, and how processing can affect the quality of the final products.

Speakers session 2

Remko M. Boom 
(Wageningen University, NL)  
Gentle Processing for Sustainability and Health  
Morten Ambye-Jensen
(Aarhus University, Engineering, DK) 
Sustainable green biorefining includes proteins for food; process development at demonstration scale    
Susanne Struck
(Technische Universität Dresden, Chair of Food Engineering, D)              
Processing of berry pomace: challenges and impact on technofunctional properties 
Lotte Bach Larsen 
(Aarhus University, FOOD, DK) 
Deciphering impacts of processing using molecular methods: Some examples from food proteins         

14.30-16.00 (CET) SESSION 3: Sustainable Packaging

Plastic has traditionally been the material of choice in food packaging, due to its light weight, high performance, and high barrier properties, resulting in low transportation cost and reduction of food waste by extending shelf life. The European Union aims to make all plastic packaging to be recyclable or reusable by  2030 to sustain a more circular economy. In this session, novel insights on the development of biodegradable and bio-sourced packaging materials will be covered, with special emphasis on the new green nanotechnology concepts.  The session will also cover the latest bio-refinery approaches of lignocellulosic plant polysaccharides for packaging applications. The importance of the design of packaging materials to maintain the freshness/eating quality of fresh fruit and vegetables will also be discussed.   

Speakers session 3

Ilke Uysal Unalan  (Aarhus University, FOOD, DK) Sustainable packaging materials for food and their circularity 
Rafael Auras 
(Michigan State University, School of Packaging of Michigan, USA)  
The role of packaging on achieving the sustainable development goals  
Merete Edelenbos
(Aarhus University, FOOD, DK)   
Handling and packaging of fresh fruit and vegetables – impact on food waste and food sustainability 
Francisco Vilaplana 
(Head of the Division of Glycoscience at Royal KTH, SE)
Extraction of building blocks from lignocellulosic biomass

Day 2: Tuesday 2nd of February

09.00-10.30 (CET) SESSION 4: Food Structure

Most properties of food, i.e. the ones that consumers detected through look, touch and taste, are a manifestation of the food's structure. New technologies for analyzing the microstructure is emerging and couple with improved image analysis, this can improve the understanding of food structuring. In this session, some of the new tools for evaluation of food microstructure will be introduced, together with example of how this can be applied to understanding the impact of for instance processing conditions. The importance of the food structure during digestion, will also be discussed. 

Speakers session 4

Marianne Hammershøj
(Aarhus University, FOOD, DK) 
Structure-function-digestion relationships 
Mario Martinez
(Aarhus University, FOOD, DK) 
Structuring plant carbohydrates - prospective ingredients and molecular mechanisms 
Ulf Andersen
(Arla food amba, DK)            
Food structure and product development    
Zachary Glover
(University of Southern Denmark)*
*Current workplace: Arla Food, UK            
Advanced microscopy of food      

10.45-12.15 (CET) SESSION 5: Sensory and Consumer Science

More consumers are interacting with food online than ever before. In this session, we will present an overview of the ways in which consumers are interacting with producers, manufacturers, peers, and products; address the behavioral and neurological impact of mental imagery in simulated eating situations; and focus on a particular scenario of food photo taking and the consequences of sharing and consuming “food porn” online.     

Speakers session 5

Olivia Petit 
(KEDGE business school, FR)
The importance of mental imagery in online food experiences

Lina Jacobsen
(Aarhus University, MAPP, DK)

Digital consumer interaction with food

Janice Wang & Tjark Andersen
(Aarhus University, FOOD, DK) 
The effect of photo taking and social media “foodporn” consumption

13.00-14.30 (CET) SESSION 6: Food Health

The link between dietary compounds and a healthy living is well established but much more knowledge is needed to provide guidelines for our dietary choices. We are also starting to recognize that the food matrix also influences the outcome. This session will give an up-to date insight into the recent research in health promoting food    

Speakers session 6

Søren Drud-Heydary Nielsen
(Aarhus University, FOOD, DK)                   
Milk bioactive peptides in relation to
infant digestion 
Martin Krøyer Rasmussen
(Aarhus University, FOOD, DK)    
Nutritional status and hepatic detoxification    

Rebekka Thøgersen
(Aarhus University, FOOD, DK)

Modifying the food matrix: Reducing
possible harmful effects of processed
meat consumption     
Charlotte Lock Rud
(Aarhus University, CLIN, DK)  
Optimising small bowel absorption    
Bruce Hamaker 
(Purdue University, USA)              
Thoughts towards a personalized approach using dietary fiber prebiotics