DTU Skylab invites you to our next FoodTalk, where startups, scientists and friends talk food innovation, entrepreneurship and trends.
The global population will increase from 7 to 9.5 billion people over the next years towards 2050. This adds up to 40% more people on the planet than we are today. The demand for producing food and feed will increase, and the use of seaweeds can be one of many ways to answer this demand.
Join this event and listen to pitches from scientists, students and start-ups – all of them focusing on seaweed as a new ingredient and a future food. Grab a fermented seaweed tapas or a seaweed ice cream and mingle.
Programme
17.15 – 18.30: FoodTalk – pitches by scientists, students and start-ups
Seaweeds as high value products by associate professor Susan Løvstad Holdt, The National Food Institute, DTU
A new research project: MacroAlgaeBiorefinery (MAB4) will be presented. The project aims to pave the way for an industrial production of seaweed high value products including prebiotics for feed and ingredients for food and cosmetics.
Harvesting Seaweeds by the founders of Nordic Algae - Oscar Schmeltzer, Mathias Skovdam Busk Andersen and Eske Emil Mørkedal.
Nordic Algae has been awarded as the student start-up at DTU 2017 and they will take you on a journey as new born entrepreneurs.
Break
Those tasty weeds by Professor in gastrophysics Ole G. Mouritsen, Department of Food Science, University of Copenhagen
With little flattering terms like ‘weeds’ and ‘wracks’ it has been uphill in the Western world to enhance ordinary consumers’ interest in seaweeds as foods. There are indications that this picture is now turning and to support this change it is important to focus attention on seaweeds’ unique gastronomical potential as tasty foodstuff.
Kyst-Is by Johanne Parelius and Julie Høgsbro.
Meet the winners of the Danish edition of the Ecotrophelia competition and get some insight to the making of popsicles with seaweeds.
Eat Nordic Seaweeds by CEO Kristian Ottesen from Nordisk Tang. The company has a mission on getting seaweeds on our dinner tables. They make ready-to-eat seaweed products. Kristian will give and introduction to the company and the role of being a CEO.
18.30 - 19.00: Seaweed tapas and ice creams, beers and networking