Workshop: Umami and Kokumi from natural sources

Picture of food ingredients
Photo: Joanie Simon, Unsplash

Based on a newly finished report by Department of Food Science at the University of Copenhagen (UCPH FOOD), we will dive into the world of umami and kokumi flavours. 

Join us to learn about state of the art research within natural food additives accessible in the food market. Get a chance to discuss this topic with researchers who are experts in exactly your challenges related to ensuring umami and kokumi taste in your products. 

The workshop is in English. 

Programme

  • 11.00 - Registration & mingle

  • 11.10 - Welcome by Heidi, Food & Bio Cluster Denmark

  • 11.15 - Overview: Current research within ”natural food additives”

Professor Mogens Larsen Andersen

  • 11.35 - Q&A

  • 11.45 - State of the art of research within umami & kokumi flavours from natural sources

Professor Ole G. Mouritsen

  • 12.05 - Q&A

  • 12.15 - Lunch break

  • 12.45 - Company: State of the art umami/kokumi

  • 13.05 - Q&A

  • 13.15 - Workshop by Heidi

  • 14.00 - Thank you and goodbye!

Sign up for the workshop here!