Fyraftensmøde: From soil to table

Frederikke Hahn Lau-Jensen, consultant at SEGES Innovation. SEGES Innovation work with developing knowledge and solutions that are useful to the farmers and the farming industry.

Frederikke is mainly involved in projects that investigate the enteric methane production in cattle. SEGES aim to investigate, understand, develop and communicate information to the farmers and the farming industry about the available tools, research and innovative solutions.

Frederikke Hahn Lau-Jensen has a degree in Animal Science from Copenhagen University SCIENCE (Cand. Scient. in Animal Science).

The presentation will be about Aarstider's journey together with the customers towards a more plant-based future. That is concretely measured in Aarstidernes vision of delivering an 80/20 diet, i.e. 80% plant-based and 20% animal energy in the diet.

Over 10 years of meal boxes have brought us close to the goal. It has consisted of a number of measures, each pulling in the plant-based direction. These measures are reviewed together with Aarstider's database for measuring climate and diet effects. The name of the databases is Aarstiderne Food Impact (AFI).

About Svend Daverkosen

Svend is an agronomist and have worked with ecology his whole career, first as an information consultant, then as a local plant breeding consultant and since 2000 for Aarstiderne A/S with operation of vegetables in particular, development of cultivation systems, food types and environmental and climate assessments and adaptations.

The ambitions for reductions in the climate burden from agriculture are great, and this also greatly affects the tasks we work on at the Technological Institute. They carry out just over 800 field tests annually, and last year they measured 28,000 emission measurements in the field to learn more about nitrous oxide emissions.

Nicolai’s section focuses on the area between statistics, technology and agronomy. E.g., they test the precision of field robots, optimize field maps for spot spraying, measure soil conditions, fly a lot with a drone, and work with data at the desk. Here they use classic statistics, Machine Learning and Computer Vision to extract value from data from the field. Our experience with having interns and offering student jobs is good. Depending on your profile, a job with us can be on a specific task we solve for a customer, or on further development of some of our existing services.

About Nicolai Fog Hansen

Nicolai is Section leader at the Technological Institute in the Section for Machines and Digitalization. He has 25 years of experience with digitization in agriculture with a strong focus on IT being developed to be usable in the reality it is to be part of. Graduated Agricultural Economist from the University of Copenhagen. In his spare time, runs a small organic farm with beef cattle, pigs and chickens, and in the fields primarily hay, both for animals and for sale.

CEO Kirsten Holst tells about Innovation Center for Organic Agriculture and the potential for career/professional challenges for candidates etc within the food sector. 

The world population is increasing, and with that the protein consumption. But how do we secure a sustainable production of protein for food? At Department of Food Science at Aarhus University we have mapped potential protein sources to be used in the future to secure a sustainable protein supply. We will present some of the different sources and discuss how and why these sources are viewed as promising for a Danish protein supply and their potential limitations. The analysis includes a variation of sources from leaf protein to insects, and use of side streams from other productions to in vitro based meat and milk.

About Louise Juul

Louise is Postdoc at Department of Food Science, Aarhus University.

Working with extraction of protein from green and blue biomasses, looking into the nutritional quality and functional properties of the proteins, investigating their suitability to be used in food products.

Some of the potential alternative protein for the future are coming from green and blue biomasses. The work with green and blue biomasses at Department of Food Science at Aarhus University is concerning leafy green legumes, such as clovers and alfalfa, and seaweeds, such as sea lettuce. But to use these biomasses as sources of protein for food, it is necessary to concentrate or extract the protein and remove antinutritional factors to increase the protein digestibility. We will give an introduction into green and blue biorefining and present the importance of these processes for the food protein quality.

About Hart Tanambell

Hart is research assistant at Department of Food Science, Aarhus University.

Working with biorefining of green biomasses, primarily alfalfa. Optimizing the extraction technology of protein from the green biomasses, to increase protein quality for use in foods.