LMC awarded for food research

- Last updated on GMT

Related tags: Food science, Food

LMC, the Danish Centre for Advanced Food Studies, is the first
recipient of the Danisco Food Award for its innovative work in the
field of food research.

Mariann Fischer Boel, Denmark's Minister for Food, Agriculture and Fisheries, has presented the first Danisco Food Award to the Centre for Advanced Food Studies (LMC) for its pioneering work in the area of food research over the last 10 years.

The Food Award 2002, worth DKr500,000 (€68,000) was presented to LMC at Danisco's first Food Industry Trends Symposium yesterday. The Symposium was created to address consumer demands for quality, health and convenience.

"The Centre for Advanced Food Studies has brought Danish food research up to, and in some cases even ahead of, international standards. When the centre was established in 1992 by the Royal Veterinary and Agricultural University (KVL) and the Technical University of Denmark (DTU), two essential elements of food research were combined: food safety (KVL) and food technology (DTU). The combination is unique and LMC's research within the field is unparalleled in Denmark,"​ said Alf Duch-Pedersen, CEO of Danisco.

"We are very pleased to receive this award. We celebrate our 10th anniversary this year and to us the award is confirmation that we are on the right track. The money that comes with the award will be spent on further enhancing our research facilities and not least on broadening the knowledge about food science to potential students,"​ said Anne Busk-Jensen, head of the Centre for Advanced Food Studies.

Elsewhere at the Food Industry Trends Symposium, a group of Danish and international scientists presented the latest advances within food technology, including sustainable production methods which ensure safe and even health-promoting ingredients for the industrially processed food industry.

Related topics: Cereals and bakery preparations

Related news

Show more

Related products

show more

High Protein Snacks: Beyond the Protein Bar

High Protein Snacks: Beyond the Protein Bar

International Dehydrated Foods | 06-Mar-2019 | Technical / White Paper

As snacking becomes more of an ingrained part of the American diet, it will be increasingly important for snacks to deliver nutrition benefits, including...

Xanthan Gum in gluten-free bread

Xanthan Gum in gluten-free bread

Jungbunzlauer | 20-Sep-2018 | Technical / White Paper

Nowadays, gluten-free claims are no longer just attracting the attention of people suffering from coeliac disease. A growing number of health-conscious...

How does the jam get into a berlin doughnut?

How does the jam get into a berlin doughnut?

ViscoTec America Inc. – Dosing & Filling Systems | 22-Aug-2018 | Application Note

Different flavors and fillings make the hearts of those with a sweet tooth beat faster. The large bakeries face the challenge of meeting the high demand....

GLOBAL PREFERENCES: TEXTURANTS PLAY A KEY ROLE.

GLOBAL PREFERENCES: TEXTURANTS PLAY A KEY ROLE.

Tate and Lyle | 16-May-2018 | Technical / White Paper

Texture is a matter of taste, and that’s true on a global scale as well. What appeals to consumers in Italy might turn off those in Indonesia. As formulators,...

Related suppliers

Follow us

Featured Events

View more

Products

View more

Webinars