Cutting-edge ideas for nutritious meals are emerging rapidly. While we grasp the health impacts of certain ingredients, the influence of food texture on well-being remains a mystery.
Even if we manage to craft the ideal dish—balancing health and sustainability—we're uncertain if it'll be well conceived by the customers.
This seminar aims to unravel the complexities surrounding taste, texture, health implications, and public perception in the realm of food.
Title: Taste, texture and health – the food 2.0
When: 4 December, 15:00–16:30
Where: Online via Zoom
For who? Researchers interested in health and nutrition
Speakers:
Mathias Porsmose Clause, Associate Professor, Villum Young Investigator, University of Southern Denmark – Unveiling Culinary Art through Microscopic Insights: Exploring Edible Structures
Victoria Olsson, Associate Professor and Programmes Director, Food and Meal Science, Kristianstad University – Sensory aspects of meal composition – as of today and in the future
Rikard Landberg, Head of Division of Food and Nutrition Science at Chalmers University of Technology, Sweden – Does food texture matter for health?
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Mathias P. Clausen - Associate Professor, Villum Young Investigator, University of Southern Denmark
Mathias P. Clausen is an Associate Professor at the University of Southern Denmark (SDU) and leads the SDU FOODLAB. He has a background Biophysics, and his scientific journey has been dedicated to pushing the frontiers of advanced optical microscopy in analyzing both materials and living systems. Clausen’s current research concentrates on employing state-of-the-art quantitative optical microscopy techniques to scrutinize the microstructures of food. His focus lies in observing both static structures at high spatial resolution and the dynamic structural changes that occur during culinary preparation and processing. The primary goal is to establish a comprehensive understanding of food, spanning from its molecular composition to macroscopic scales, ultimately leading to a more nuanced sensory evaluation.
Victoria Olsson - Associate Professor and Programmes Director, Food and Meal Science, Kristianstad University
After my dissertation in the field of meat science 2004, my scientific interest has been directed towards elucidating not only the nutritional and technological quality of food, but also expanding the concept of quality to include sensory quality characteristics, product development and different food groups combined into meals. I have focused my research on sustainable production of animal foods as it is of global relevance that the use of protein is as resource-efficient as possible. As an example, research into process optimization for more efficient storage of pork and dynamic labelling of chicken fillets aims at reducing waste and improve resource utilization. Overall, the consumption of animal products must be reduced, but in Sweden there are good opportunities to produce meat and milk in a sustainable way and consumer demand will probably remain for a long time before necessary behavioural changes have a wide impact. Another reason to continue researching and innovating around animal products is the recent findings that show that an overly one-sided focus on plant-based foods can risk steering away from important goals in terms of food availability and nutritional content.
Rikard Landberg - Head of Division of Food and Nutrition Science at Chalmers University of Technology, Sweden
Professor Rikard Landberg is the head of Division of Food and Nutrition Science at Chalmers University of Technology, Sweden. He studies the preventive role of plant-based foods using observational- and intervention studies. Landberg is the PI of several RCTs on the role of plant-based foods in appetite and body weight regulation and on cardiometabolic risk. He also leads studies to test novel OMICs-based personalized concepts for improved CVD prevention. Metabolomics is a key technique used for discovery and validation of exposure- and prediction biomarkers, and for molecular phenotyping as the basis for tailored dietary strategies for personalized nutrition. Together with colleagues from SLU, Landbergs group studied how food structure of plant-based foods affected metabolic responses and satiety. Professor Landberg has authored ~200 papers, ~10 book chapters, delivered ~40 invited/keynote lectures and is the editor of one book. He has an H-index of 42 according to Scopus. Professor Landberg is a member of the The Royal Swedish Academy of Engineering Sciences and of the National Committee for Nutrition and Food Science at the Royal Swedish Academy of Sciences.
OrganiserS
For questions about the workshop, please contact the organiser:
Peter Spégel (WG 5) peter.spegel@chem.lu.se
For practical questions about registration, please contact josefin.martell@linxs.lu.se
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