Institut for Fødevarevidenskab, Københavns Universitet

11:30-14:00

ONSDAG

NB: på engelsk.

Rapeseed is one of Europe's most important crops, grown mainly for its healthy vegetable oil. After the oil is extracted, a protein-rich by-product called rapeseed presscake remains. Although it is mostly used as animal feed today, it has great potential as a sustainable source of protein for human food.

The challenge is to make it taste good. Understanding the chemistry of rapeseed proteins makes it possible to improve their functionality, reduce unwanted flavours, and create ingredients for nutritious and appealing plant-based foods.

Can chemistry turn cow feed into tasty human food? Visit our booth and find out!