PhD course (5 ECTS): Innovation towards plant-based consumption

The PhD Course Innovation Towards Plant-Based Consumption is timely, since in its core, it addresses the current challenges posed by an unsustainable food system in need of fundamental disruption to become a provider of improved health, environmental sustainability, equity and prosperity to all. At the same time, it addresses the growing demand towards healthy, sustainable and ethical plant-based foods evidenced by a market for plant-based dairy alternatives valued at USD 17.3 Billion in 2018, and is projected to grow at a CAGR of 11.4% to USD 29.6 Billion by 2023; a meat substitutes market projected to reach USD 6.23 Billion by 2023, at a CAGR of 6.8%; and by a global plant-based protein market projected to reach USD 16.3 billion by 2025. This PhD Course also addresses the challenge posed by the EAT- Lancet Commission on healthy diets from sustainable food systems to provide and promote a universal healthy diet, encouraging on the one hand a lavish consumption of healthy foods (e.g. vegetables, fruits, whole grains, legumes, and nuts), and on the other hand dissuading from consumption of unhealthy foods (e.g. red meat, sugar, and refined grains). The PhD Course will substantially contribute to developing a more flexible, dynamic and sustainable food system by addressing a key global challenge to the EU food industry, namely Consumer Engagement, Consumer Behaviour and Perception of Food.

Therefore, this course is timely since it touches a hot topic, which is relevant to society, industry and consumers in general. It is relevant to the field of Food Science in that it brings forth the current commitments towards healthier and more sustainable food systems and will constitute a platform for UCPH participation and contribution to shaping the food scene in Denmark and EU. This course is inscribed in the strategy Gastronomy 2025 of Danish Ministry of Food & Environment, and the EU FOOD 2030 Agenda.