Barbara Hendrickx’s Post

We are thrilled to announce that three of our PhD students from Department of Food Science, AU FOOD have won the prestigious EIT Food Innovator Fellowship Programme! 🚀 Driven by a shared vision to revolutionise food ingredient production, Simone Bleibach Alpiger, Katherine Grasberger, PhD and Julie Frost Dahl joined forces with Roberta Bosu and Francesca Monticone, bringing together a powerhouse team. Together, they created NOLA Protein Ingredients🌿 At the heart of #NOLA Protein Ingredients lies a commitment to #sustainability and #functionality. By extracting both oil and protein simultaneously from rapeseeds, they ensure natural, functional ingredients while innovating extraction methods. 💧 Thanks to funding from AU's The Kitchen - AU Erhverv og Innovation and Spin-outs Denmark, NOLA Protein Ingredients is empowered to forge ahead with their visionary pursuits. This funding not only fuels their entrepreneurial journey but also catalyses further research and development in the field. 🔬 Read more in the article below👇 https://lnkd.in/etbAcxpu #NOLAProtein #Innovation #Sustainability #FoodScience #EITFood #ResearchEntrepreneurship #AUFOOD #AU #AarhusUniversity #AUTech #DKForsk Aarhus Universitet Faculty of Technical Sciences - Aarhus University

Building a food consumer science community of future! #COMFOCUS is continually working on Open Call 2 that gives an opportunity for early career researchers to visit a food consumer science institute in Europe and conduct research there using different emerging technologies. 👋 #60 applicants from 28 countries were already selected and are ready to go to the #nine institutes and start first experiments! In order to strengthen cooperation with the selected applicants and start building a food consumer science community, COMFOCUS launched a community event on October, 30, 2023! Consortium members, as well as International Advisory Board (IAB), stakeholders and selected applicants participated in the event and got an overview of the last months´ work, shared by the COMFOCUS project members Machiel Reinders (Project Coordinator), Hans Van Trijp (Scientific Coordinator), Ellen van Kleef (Professor of Wageningen University), Elena Horska (Dean of the Faculty of Economics and Agriculture at the University of Nitra), Violeta Stancu (Aarhus University) and a member of the International Advisory Board (IAB) Silvain Deplanque, who talked about the importance of COMFOCUS in today´s science. Interesting discussions in five breakout rooms on different emerging technologies, led by the consortium members, aimed at identifying the specific values each emerging technology can bring to the participants´ research. The meeting was a great start of the #COMFOCUS community and a step towards a better and sustainable food future for everyone! #COMFOCUS will keep you updated on the latest news and activities, stay with us ang get the most interesting news in the food consumer science field! #comfocus #comfocusproject #foodconsumerscience #communityonfoodconsumerscience #communitybuilding #community #emergingtechnologies 

💡 Innovation needs multidisciplinary research and facilities to find answers to fundamental questions. Indeed! 💰 But it takes dialogue and collaboration with the industry to make this research applicable. During this year’s annual Uni Food Day Nestlé, IFF and Tetra Pak raised questions to #precisionfermentation and off #flavours, and scientists from Københavns Universitet - University of Copenhagen, Aarhus University, DTU - Technical University of Denmark, Aarhus BSS - Aarhus University and Danish Technological Institute shared some of their relevant research and facilites. If you missed out on the online-event, you can find a wrap-up and link to the recordings in these two articles: ⚗ Dairy proteins from precision fermentation: not milk, not sustainable yet https://lnkd.in/d9jxtNTy 😝 Is there such a thing as off-flavour? https://lnkd.in/dF58s2TN Uni Food Day 2023 was organised with the support from the Danish Agency for Higher Education and Science. 👉 If you want to join us for next year's version of the Uni Food Day, sign up for our newsletter. https://lnkd.in/dmMGgqd9 Here, you can - stay informed about event - keep an eye on open funds to support innovation collaboration - find links to other relevant science or reports. #dkfood #foodinnovation

Congratulations to graduate students from the Department of Food Technology, Chula Faculty of Science, who won three awards in the oral presentation and poster presentation competitions at the Food Innovation Asia Conference 2023, held on the 15th and 16th of June 2021 at the Bangkok International Trade & Exhibition Centre (BITEC). The first place in the oral presentation was awarded to 𝐌𝐬. 𝐇𝐢𝐧𝐚 𝐒𝐚𝐢𝐟, M.S. student under the supervision of Dr. Sarisa Suriyarak for her presentation “𝐄𝐟𝐟𝐞𝐜𝐭 𝐨𝐟 𝐏𝐞𝐜𝐭𝐢𝐧 𝐚𝐧𝐝 𝐌𝐢𝐥𝐤 𝐏𝐨𝐰𝐝𝐞𝐫 𝐨𝐧 𝐭𝐡𝐞 𝐀𝐧𝐭𝐢𝐦𝐢𝐜𝐫𝐨𝐛𝐢𝐚𝐥 𝐀𝐜𝐭𝐢𝐯𝐢𝐭𝐲 𝐨𝐟 𝐋-𝐥𝐲𝐬𝐢𝐧𝐞 𝐚𝐠𝐚𝐢𝐧𝐬𝐭 𝐄𝐬𝐜𝐡𝐞𝐫𝐢𝐜𝐡𝐢𝐚 𝐂𝐨𝐥𝐢 𝐀𝐓𝐂𝐂𝟐𝟓𝟗𝟐𝟐.” The Honorable Mention in the oral presentation was awarded to 𝐌𝐬. 𝐌𝐚𝐫𝐡𝐚𝐦𝐚𝐭𝐮𝐥 𝐀𝐳𝐢𝐳𝐚𝐡, M.S. student under the supervision of Asst. Prof.Kiattisak Duangmal. Her presentation topic was “𝐄𝐟𝐟𝐞𝐜𝐭 𝐨𝐟 𝐏𝐫𝐞-𝐭𝐫𝐞𝐚𝐭𝐦𝐞𝐧𝐭 𝐚𝐧𝐝 𝐏𝐚𝐫𝐭𝐢𝐜𝐥𝐞 𝐒𝐢𝐳𝐞 𝐨𝐧 𝐂𝐚𝐜𝐚𝐨 𝐏𝐨𝐝 𝐇𝐮𝐬𝐤 𝐏𝐫𝐨𝐩𝐞𝐫𝐭𝐢𝐞𝐬 𝐚𝐧𝐝 𝐀𝐩𝐩𝐥𝐢𝐜𝐚𝐭𝐢𝐨𝐧 𝐢𝐧 𝐁𝐢𝐬𝐜𝐮𝐢𝐭.” The Honorable Mention in the poster presentation was awarded to 𝐌𝐬. 𝐍𝐮𝐫𝐮𝐥 𝐒𝐲𝐮𝐤𝐫𝐢𝐚𝐡 𝐁𝐢𝐧𝐭𝐞 𝐌𝐨𝐡𝐚𝐦𝐚𝐝 𝐍𝐨𝐨𝐫, M.S. student under the supervision of Dr. Sarisa Suriyarak. Her presentation topic was “𝐔𝐬𝐞 𝐨𝐟 𝐋𝐨𝐰 𝐌𝐞𝐭𝐡𝐨𝐱𝐲𝐥 𝐏𝐞𝐜𝐭𝐢𝐧 𝐚𝐧𝐝 𝐂𝐨𝐜𝐨𝐚 𝐏𝐨𝐰𝐝𝐞𝐫 𝐢𝐧 𝐭𝐡𝐞 𝐅𝐨𝐫𝐦𝐚𝐭𝐢𝐨𝐧 𝐚𝐧𝐝 𝐒𝐭𝐚𝐛𝐢𝐥𝐢𝐳𝐚𝐭𝐢𝐨𝐧 𝐨𝐟 𝐎𝐢𝐥 𝐢𝐧 𝐖𝐚𝐭𝐞𝐫 𝐄𝐦𝐮𝐥𝐬𝐢𝐨𝐧𝐬.” Read more at https://lnkd.in/gGqPBA_X #Chula #FutureLeader #ImpactfulResearch

It was an insightful session during the "NESTLÉ SCIENCE AND TECHNOLOGY SEMINARS 2023" When thinking of #developing a #foodproduct, it is very important to consider the: ♨️ #Desirability 👉 Do people want this? ♨️ #Viability 👉 Can we be paid for this? ♨️ #Feasibility 👉 Can we do this? It is also essential to take into account the following requirements: #Foodsafety #Quality #Regulations #Consumerbehaviours Thanks to Nestlé Research & Development, Assane NDONG, PhD, Silke Illmann, and University of Pretoria/Universiteit van Pretoria. #Innovations, #Fooddevelopement, #Science, #Technology, #Nestlé.

Food for Thought! Food Science & Engineering for the future of humanity. It was my pleasure recently to host an Institution of Chemical Engineers (IChemE) Food & Drink SIG  webinar with Kaan Demiryurek on the above subject. As he outlines, our global food system in its current form is not sustainable. It has many complex problems. These problems will require strong collaborative efforts across multiple stakeholders, with Food Science and Engineering at the front and centre of change to come. Leveraging his more than 20 years of experience in the Research and Development function in one of the leading global foods and beverage companies, Kaan initiates a compelling mission for both young and experienced food scientists and engineers to take a leading role with his optimism about food science and engineering for the future of humanity. Exploring the what, how and why of creating a world where everyone has access to sustainable, nutritious food and how process engineers could assist in developing these same structures and processes for our global well-being. A recording of the same seminar is now available and worth watching. Enjoy! https://lnkd.in/eg-XhqYM #chemicalengineering #environmentalengineering #foodmanufacturing #foodengineering #icheme #weareuon

Check out this recent article about my Masters program’s partnership with Givaudan! My field project group authored the white paper “Plant Attitude: Mind the nutritional gap” detailed in the article back in 2021!