Innovation in Flavour Creation
A free afternoon event for UCPH FOOD alumni and network.
Join us for an engaging afternoon, where we explore innovative approaches and advancements in the field of sustainable food production through flavour creation. The event will provide a platform for networking, learning, and collaboration among professionals passionate about sustainable food practices.
Our experts will share their insights and knowledge on various aspects of working with and creating flavour in food products. The event will focus on startups and how its research environment encourages and collaborates with the university in the developments of new flavours in foods.
The speakers will:
- Expand upon how research into flavour profiles is done from a variety of fields such as microbiology and biotechnology
- Shed light on how food research is applied in the startup community to create new flavours
- Explore how academia and the startup community can best benefit from each others' strengths
- Delve into innovative projects and solutions to concrete problems in the field of flavour and flavour innovation.
This event will be a unique opportunity to connect with like-minded professionals and stay abreast of the latest advancements in flavor generation. We encourage you to join us for an afternoon of insightful discussions, inspiring ideas, and networking opportunities that may pave the way for future collaborations in the field of sustainable food production.
Programme
13:30 – 14:00 Arrival and coffee
14:00 – 14:10 Welcome
14:10 – 14:40 How we work with flavour creation at UCPH FOOD:
What can Burkina Faso teach us about flavor creation? By Professor Dennis S. Nielsen,
Taking control of the culinary steering wheel through flavor chemistry. By Tenure Track Assistant Professor Sylvester Holt
(Title TBA). By Associate Professor Karsten Olsen
14:40 – 14:55 Startup presentation (TBA)
14:55 – 15:10 (title TBA). By Signe Emilie Rimer, New Product Manager and Lorenzo Tirelli, Head of R&D, Reduced
15:10 – 15:25 Break
15:25 – 15:40 Flavour and sidestreams. By Peter Nøhr Christensen, Partner, Kost Studio
15:40 – 15:55 Biodiversity in industrial fermentation - is that even an option? By Troels Prahl, Co-Founder and CEO, Swan Neck Bio
15:55 – 16:10 Warm up for panel discussion
16:10 – 16:40 Panel discussion with startups and UCPH researchers
16:40 – 17:00 Closing, drinks and snacks
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