Read more about the various Gastro Talks:
10:45 - Consumers’ purchase intentions for sustainable meat – Insights from the mEATquality project (in English)
Anne Odile Peschel, Associate Professor MAPP Centre, Aarhus University.
Using large scale-EU wide choice data, sensory evaluations and in-store experiments, Anne Odile Peschel will discuss what matters to consumers’, when meat should be more sustainable.
13:00 - Umami as a key to the green transition (in English)
Ole G. Mouritsen, Professor Emeritus of gastrophysics and culinary food innovation, University of Copenhagen.
Ole G. Mouritsen is currently working on the science of taste and texture in the context of the green transition.
13:45 - Kan fokus på Smag accelerere den grønne omstilling? (In Danish)
(Read about the presentation on the Danish site)