Winter School, 2011-2012
The Winter School takes up current issues for active debate in a series of seminars, and this year’s focus is on: functional ingredients for food and beverages.
Focus
Functional ingredients in foods and beverages are an integrated part of our everyday lives, both in our own kitchens and through the products we buy. Just think of a sauce emulsified with egg yolk, fruit porridge thickened with starch, a yoghurt’s creamy sensation, the ice cream that doesn’t melt too fast, and the low-fat products that actually have taste and flavour. In addition ingredients are to an increasing degree used to add health benefits to food and drinks. Functional ingredients is an area with great growth potential, and Denmark’s ingredient companies are world leaders within this field.
About the Winter School
At Winter School seminars, lectures, active debates and networking are in focus. Experts from universities, knowledge environments and companies will give lectures on ingredients in relation to innovation, sustainability, technology and health-promoting potentials, legislation, communication and the consumer. The first of three seminars will focus on innovation, growth and sustainability.
Seminar 1: Functional ingredients for food and drinks: Innovation, growth and sustainability
Date: 22 November 2011, 9:30-15:50
Venue: Auditorium, KLP house, Arne Jacobsens Allé 15-17, Ørestad, 2300 København S
Note: Seminar will be held in Danish.
Program: Click here to see the program for seminar 1 (in Danish)
Registration: The seminar is open to anyone interested. It is free to participate in the seminar, but registration is required (the same applies to cancellation if you are unable to attend). Click here to register (Deadline: 16 November 2011).
Dates for Winter School 2011-2012 seminars:
- Seminar 1 (22 Nov 2011) focuses on ingredients, innovation, growth and sustainability
- Seminar 2 (10 Jan 2012) focuses on ingredients, technological and health promoting potentials
- Seminar 3 (6 March 2012) focuses on ingredients, the consumer and communication
Organisers: Biopeople, DHI, LMC and the EU project Healthy Growth (RUC)
Contact: Mie Bendtsen, mie.bendtsen@oresund.org, +45 2875 4092
Biopeople coordinates the DASTI financed innovation consortium, ” Innovative Ingredients” (Ingrid) that works to promote knowledge-based and high-tech growth in the Danish ingredient sector. Find more information on www.biopeople.dk or contact David Featherston ( dfe@biopeople.ku.dk).
