Invitation to webinar on FOODHAY research findings
Since the beginning of 2020, researchers from the University of Copenhagen, DTU, the Danish Technological Institute, and Aarhus University have invested in more than 100 pieces of cutting-edge research equipment at the high-tech national laboratory center FOODHAY. In total, the Danish Ministry of Higher Education and Science, along with the partner organizations, have soon invested DKK 103 million in the new FOODHAY research infrastructure.
During a webinar on 8 February 2024, you will have the opportunity to learn how some of this equipment has led to exciting new insights and results, contributing to the utilization of byproducts, waste reduction, resource conservation, and process optimization in food production.
This webinar is especially relevant for professionals in the food industry, industrial organizations, and researchers in the field of food science.
Registration
Program
| Time | Topic | Speaker |
| 13:00 - 13:15 | Welcome and introduction to FOODHAY |
Michelle Williams, |
| 13:15 - 13:30 | Funamental sensory interactions and their implications for healthy, sustainable and acceptable new green product development | Glenn BH Andersen, Department of Food Science, Aarhus University |
| 13:30 - 13:45 | Enabling cultivated meat research and high-throughput cytometry | Stig Skrivergaard, Department of Food Science, Aarhus University |
| 13:45 - 14:00 | Data-driven insights into proving dynamics for optimal bread quality using a rheofermenter | Aberham Haily Feyissa, Associate Professor, DTU National Food Institute |
| 14:00 -14:15 | Optimizing cocoa products: Antioxidant analysis with UHPLC-MS and exploring microalgal pigments: UHPLC-MS analysis of lutein | Ditte Baun Hermund, Assistant Professor Charlotte Jacobsen, Professor, DTU National Food Institute |
| 14:15 - 14:30 | Small- and Wide-angle X-ray scattering for structural studies in food science | Jacob Kirkensgaard, Department of Food Science, University of Copenhagen |
| 14:30 - 14:45 | Quantification of kokumi peptides using LC-MS/MS | Lichuang Cao, Department of Food Science, University of Copenhagen |
| 14:45 - 15:00 | Emulsion Stability - plant-based yoghurt as a case study | Anna Louise Havn, Consultant, Food Technology, DTI |