Afternoon Meeting: The Quality of Proteins: Nutrition and Taste
Join us at Agro Food Park 13, 8200 Aarhus N and meet up with fellow students, and learn more about the quality of protein in a green diet.
Program:
15.30: Welcome and introduction to the program
15.40: Food, nutrition and quality of proteins
Speaker: Merethe Myrup, ernæringschef hos Landbrug & Fødevarer
Most Danes get enough protein in their diet, exemptions are most often vulnerable groups, especially the older part of the population.
Dietary recommendations advise us to eat a more plant-rich diet, which also means more protein from plants and less protein from animal-based foods – but how will this influence the nutritional quality of our diets? How do different food groups complement each other, and how do future sustainable diets look like?
16.05: Is the sensory profile of plant proteins the same as animal proteins?
Speaker: Ulla Kidmose, Associate Professor, Department of Food Science – Food Quality, Perception & Society
When animal proteins are substituted by plant-based proteins in foods it will not only influence the carbon-foot print but also the sensory profile and consumer acceptance of the food. The sensory profile comprises textural, taste, flavour and aroma characteristics.
How and why the sensory profile and consumer acceptance of food with plant-based proteins are different compared to the animal counterpart? That will be revealed in the presentation
16.30: Short break
16.45: The Culinary Perspective: Protein and Taste
Speaker: Helle Buus, Compass Group, head of canteens in Agro Food Park
Helle Buus focuses on how to make plant-based protein sources tasteful and how they can influence texture, and the overall dining experience. Helle explains how the canteens at Agro Food Park work on optimizing flavor and consistency when using plant-based proteins.
17.00: Panel Discussion and Q&A
17.30: Snacks og networking
18.00: Thank you for today
When: Wednesday, December 11, at 15:30-18:00
Where: Agro Food Park 13, 8200 Aarhus N
Participation is free, but remebember to register HERE no later than Sunday, December 8.
There is a limited number of spots available, allocated on a first-come, first-served basis.