New Food Products for the Green Transition

As we strive towards a sustainable future, the way we approach food production and consumption must change. Developing new, eco-friendly food products is essential, but equally important is ensuring that people are willing to incorporate these innovations into their diets. Could rapeseed press cakes, a byproduct of rapeseed oil production, be transformed into something both edible and enjoyable through cross-disciplinary efforts? How do consumers perceive these new products, such as clover grass protein, and what happens when people stop eating dairy?

This event will explore the creation and consumer perception of sustainable food products. Experts, researchers and students will present their latest research, highlighting the challenges and opportunities in this field.

Panel Debate: The seminar will conclude with a panel debate featuring experts from both academia and industry, including representatives from the canteen provider Compass Group and various companies. This discussion will delve into the practicalities of producing and introducing new sustainable food products to the market.

Drinks and snacks: After the seminar, join us for a networking session where you can engage with the experts, share ideas with fellow attendees, and meet the people involved with the GSC Living Labs.

Program

Moderator: Frank Sejersen

Register here.