Perspectives in Future Food Production - including cellular foods

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.

Key topics to be discussed:

• Venue opens
• Registration and buffet
• Wellcome remarks. Jette Feveile Young University of Aarhus and Poul Tang IDA.
• Beyond planetary boundaries and back – Burgers of the future. Søren Bisp, Future Farming, Strategy & Business, SEGES Innovation.
• How biosolutions can help the green transition of food and help European sustainability, resilience and competitiveness. Sofie Carsten Nielsen, Director, European Biosolutions Coalition & Danish Industry.
• Refreshment - poster session.
• Technologies to reduce emission of methane from ruminants. Professor Peter Lund, Department of Animal and Veterinary Sciences, Aarhus University.
• Precision fermentation of milk proteins and its technological quality. Professor Peter Ruhdal Jensen, Department of Food Science, DTU and professor Lotte Bach Larsen, Department of Food Science, Aarhus University.
• Cultivated meat – production concept and quality aspects. Professor Jette Feveile Young, Department of Food Science, Aarhus University.
• Refreshment - poster session.
• Bioreactor design for novel food concepts production opportunities and challenges. David Vorländer, Application Manager, New Food, GEA Group, Germany.
• Cellular foods – are consumers ready? Balancing between promise and concern. Professor Liisa Lähteenmäki, MAPP, Aarhus University.
• A safety and legislation perspective on cellular foods. Hannah Lester, CEO and Principal Consultant for ATOVA. Regulatory Expert in Novel Foods & Alternative Proteins.
• Snacks/light meal with discussions of theme of the day.
• Finishing.

Program: 
Check out or download the program as Ipaper. 

.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:

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Note: There will be a photographer present who will take some photos and videos throughout the day. If you do not wish to appear in the photos, please send an email to Chanett Roland, cro@ida.dk.