Read about the various Gastro Talks:
10:00 - Drivkraften i ESG ( in Danish)
(Read about the presentation on the Danish website)
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.
11:30 - Mavens Hule (in Danish)
(Read about Mavens Hule on the Danish website)
If you and your company wish to participate in the competition, you can read more here about how to apply (In Danish):
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 website)
14.30 - Mavens Hule - Vinderen kåres (in Danish)
(Read about Mavens Hule - Vinderen kåres - on the Danish website)