Morning Masterclass: Four great insights about Food Quality: nutrition, safety, taste and consumer trust 

March 5th 2025 from 7:00-9:00 a.m. in meeting room 9 in Agro Food Park 15.

We will start with breakfast snacks at 7.00 a.m. with four presentations following (in English)

• Food on the table – high quality before large quantity

Sustainable diets consist of 4 elements: nutrition, cultural acceptability, climate and environment, and affordability according to guidelines from WHO and FAO. As part of the green transition, nutrition is one focal point. Securing nutrients for all takes a lot of knowledge about how food combinations interact, their individual nutrient supply and the different needs of nutrients throughout a lifespan.

Presented by Chief Consultant Puk Maia Holm-Søndergaard,  Landbrug & Fødevarer.

• The Good, the Bad, and the Ugly - the impact of the microorganisms on food quality 

Bacteria are found in almost all foods, and in many food products, in huge amounts of up to 1 billion per gram. In most cases, these microorganisms have a positive effect on the quality of food but also on our health. However, in rare cases unwanted bacteria can get into our food and seriously endanger us.

Presented by Managing Director Dr. Dieter Elsser-Graversen, ISI Food Protection. 

• Taste Beyond Taste: Individual differences in food perception

For food quality to matter, food needs to be eaten. Sensory qualities such as taste, flavor, and texture are crucial parameters for food choice. However, taste isn't just taste – something that is bitter to you might not be bitter to others, and something that has the perfect sweetness to you, might be too sweet for others. People differ in their sensory abilities, and this might play a role in what tastes good. 

Presented by Postdoc Jonas Yde Junge, Department of Food Science, AU Food.

• How do consumer perceive food quality?

Today, food quality is for consumers more than good taste – it is also convenience, healthiness, sustainability, and feeling good. The perception of food quality is increasingly dependent on communication and on the extent to which consumers trust food chain actors. 

Presented by Professor Klaus G. Grunert, Department of Business Management, MAPP - Research on Value Creation in the Food Sector.

Participation is free. Please register by sending an email to Søren Madsen at srma@agrofoodpark.dk