Perspectives on Future Food Production
Danish Society of Engineers, IDA in collaboration with Department of Food Science, Aarhus University invites to conference with focus on Future Food Production.
Oplysninger om arrangementet
Tidspunkt
Sted
Aarhus University, Build. 1630, Høegh-Gulldbergsgade 6B, 8000 Aarhus C
Arrangør
Pris
As the first country in Europe, an agreement has been reached between the government and agriculture/the Agricultural Council on an initial reduction of greenhouse gasses, primarily CO2 and methane, from agriculture and the food industry. This policy will gradually impact the selection and production of, especially, animal-based foods, specifically meat production from ruminants and dairy production. From a product perspective, how should we handle this development? Which products should replace/complement traditional products? Which production methods will be used in the future? The conference focuses on the political, climate, product, market, and regulatory aspects of this complex situation.
Summary of the Event:
This conference will focus on the challenges and opportunities presented by climate change in the European food production sector. Specifically, it will delve into possible solutions in connection with this first-of-its-kind agreement between the European government and agriculture to reduce greenhouse gas emissions.
Organizer:
IDA Østjylland in collaboration with Cell Food and Aarhus University. For further information contact Poul Tang poul.tang@m.ida.dk.
How to sign up:
Not a member of IDA? To register, you need to create a user profile: Opret brugerprofil | IDA. Please note that by creating a user profile, you gain access to IDA's online services, but you do not become a member of IDA.
Program:
Check out the programme below or download it as an Ipaper.
| Programme | |
11:30 | Venue open |
12:15 | Registration and buffet |
13:00 | Welcome remarks |
13:15 | Beyond planetary boundaries and back – Burgers of the future |
13:30 | How biosolutions can help the green transition of food and help European sustainability, resilience and competitiveness |
14:00 | Refreshment - poster session |
14:30 | Technologies to reduce emission of methane from ruminants |
15:00 | Precision fermentation of milk proteins and its technological quality |
15:30 | Cultivated meat – production concept and quality aspects |
16:00 | Refreshment - poster session |
16:30 | Bioreactor design for novel food concepts production opportunities and challenges |
17:00 | Cellular foods – are consumers ready? Balancing between promise and concern |
17:30 | A safety and legislation perspective on cellular foods |
18:00 | Snacks/light meal with discussions of theme of the day |
18:45 | Finishing |