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 | Vertical farming: fully controlled production of fresh vegetables |
| Jette F. Young (Aarhus University, FOOD, DK) | Cultivated meat |
Hanne Lakkenborg Kristensen | Sustainable production of vegetable crops in the field |
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 |
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 |
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 |
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 | Digital consumer interaction with food |
| Janice Wang & Tjark Andersen (Aarhus University, FOOD, DK) | The effect of photo taking and social media “foodporn” consumption |
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 | 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 |
