Mejeriforskningens Dag 2019

Stronger together - dairy research matching future demands is the theme of the fifth Dairy Research Day 27 March 2019. 
Dairy Research Day was kicked off with Jan Toft Nørgaard's take on how to become even stronger when working together across the value chain, across sectors and across Companies, Research and Technology Organizations and Universities. Jan Toft Nørgaard is Chairman of the Board of Directors at Arla Foods.
The audience were also presented for interesting science presentations in the following areas: sustainable production, dairy products in a globalized world, food design - from molecular interaction to excellent eating, healthy and nutritious choices, digitalization and automation and finally, future consumer demands.

A day full of innovation
A new development was the introduction to the "Tour de Science" initiated by former participants. The Tour de Science took you through interactive stops presenting the latest developments within techniques and methodologies used to characterize food quality and safety were highlighted and the audience introduced to the latest science pertaining to properties of ingredients and dairy products. By the end the participants could continue by joing the dinner allowing for further networking.

The presentations were in English, but questions in both Danish and English were welcomed.

Program for Dairy Research Day 2019

Presentations permitted to opload:
Ann Bjørnshave
Christian Solem
Claire Gaiani
Hans Henrik Lund and Grith Mortensen
Jan Toft Nørgaard
Kasper Borg Damkjær
Liisa Lahteenmaki
Marcela Alexander
Maria K. Nørgaard
Marianne Nissen Lund
Marije Akkerman
Meghan Callaghan-Gillespie
Mette Hansen
Nina Preus
Nina Aa Poulsen
Søren Peter Johansen
Veronica Martinez-Rios
Zachary Glover


We look forward to welcoming you!
Danish Dairy Research Foundation, Danish Society of Dairy Technology, Association of Msc in Dairy Science and Technology, Association of Dairy Managers and Specialists, and Danish Agriculture and Food Council.

Information for Master students within Food Science at the Danish universities regarding participation