Plants and Proteins for Future Food
Friday 11th October 15:00-22:00
Format: Demonstration and tastings
Try tastings on future foods – focusing on the use of plants as a core. Department of Food Science and Cirkus Naturligvis from Faculty of Science at University of Copenhagen will display different uses and knowledge within plants, proteins and sustainable food production.
We disseminate new research and plant based products within three different themes. One focusing on pulses, aromas and consumer preferences. Tastings on hummus and freshly made tempeh on pea from one of our student startups. Another focus will be on the upcycling of side streams in food production exemplified by different tastings and products produced from beer production. And also you will have the possibility of getting insight into a novel food – microalgaes that can be grown and used for future food ingredients.
Meet scientist, startups and students and pick up new knowledge within plant based research and product development.
|Time 15:00-22:00||Organisation University of Copenhagen|
|Location Vester Voldgade||Contact person Torben Ingerslev Roug & Rikke Pape Thomsen|
|Maximum number of participants Unlimited||More information science.ku.dk/english/about-the-faculty/|