UNIVERSITY OF COPENHAGEN
Vesteraalens Arctic Ingredients
Vesteraalens AS enters into a collaboration agreement with the University of Copenhagen, Department of Food Science.
Vesteraalens AS and the University of Copenhagen (KU) aim to develop together new, innovative food applications and process descriptions to make everyday food more healthy.
“The University of Copenhagen offers a tremendous amount of knowledge, state of the art equipment and facilities for our planned nutritional research projects”, comments Vesteraalens R&D director Dr. Gerhard Kohn.
Alexia Nys, Project Coordinator at Vesteraalens adds: “We want to work with Master students, PhD-students and the scientists at KU to develop healthy food products, with excellent sensory quality characteristics. Vesteraalens AS offers high quality marine ingredients that can be added to a number of food applications to deliver beneficial health effects without any taste compromise. Our collaboration will provide scientific validation to formulations, processing, packaging and stability. In addition, the consumer experience is equally important. It certainly does not help to produce a healthy and well tasting product, if the consumers simply do not want it. KU offers us excellent possibility to challenge and validate consumer acceptance of innovative food concepts”.
“The planned collaboration with the University of Copenhagen will take care of all of the aspects of developing functional food concepts by use of our innovative marine ingredients. We at Vesteraalens, are very excited to enter into this partnership”.Dr. Gerhard Kohn
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