FoodLab Bites

FoodLab Bites: Future of aquatic foods

Is eating fish really sustainable? Are there edible aquatic resources, and valuable side streams, we’re still overlooking? What can the food industry learn from the way Michelin-star chefs creatively use fish, by-products, and other marine raw materials? And where are the real business opportunities in turning waste and underutilized resources into value within aquatic food systems?

If these questions spark your curiosity, don’t miss FoodLab Bites: Future of Aquatic Foods. Join researchers, chefs, and industry innovators as they unpack key challenges in the blue bioeconomy; and explore how side streams, sustainability, and creativity can fuel the next wave of food innovation.

This event is ideal for students and young professionals eager to help shape the future of blue foods.

Event details

What to expect

- Introduction to DTU Skylab FoodLab and how you can use it to prototype and develop food ideas

- Talks and insights from industry experts and innovators:
Cornelia Jaspers, Senior Researcher at National Institute of Aquatic Resources, DTU – Jellyfish, aquatic ecosystems, and climate change: Implications for a sustainable future;
Bente van Vlijmen, Philine Schaefer and Leopold Schulenburg, UpFeed - Turning fish side streams into high-value protein;
Pancho Cárdenas, Partner and Head of Projects at 2-Michelin Star Restaurant Kadeau – Elevating Nordic seafood in high-end gastronomy

- Food and drink tastings, and networking to spark new ideas and collaborations.

⚠️ Spots are limited, and registration is required to attend the event. ⚠️