Topic 2: Towards diverse, sustainable and circular food processing systems
We are seeking to form a consortium for Topic 2, focusing on the transition towards plant-rich diets with a multi-stakeholder approach. Our expertise lies in food system innovation and entrepreneurship, bridged with research in food science and technology, design, biotechnology, among many other disciplines.
We bring experience in international collaborations, partnering with academia, industry (large entreprises, SMEs, startups), public bodies, chefs, farmers, and other food system stakeholders to co-develop innovative solutions for the food system green transformation.
We are looking for partners that are interested in entrepreneurship and innovation within food system solutions, and who are, preferably, linked to research institutions within the topic. We are also seeking for partners with expertise in circular food systems, plant-based transition, sustainable food ingredient production, among others.
DTU Skylab's Food Lab is the Technical University of Denmark's multidisciplinary laboratory for food system change and innovation. We are located inside of Skylab, DTU's innovation hub.
Our mission is to support food and agriculture based innovation and entrepreneurship. We train the next generation of engineers to address food systems in a sustainable and systematic way by building connections across food system actors. Ideas and projects are tested in close cooperation with researchers, organizations, industry, policy makers, farmers, artists and chefs.
We operate across borders, exploring how technology can be fundamental in solving food challenges in both developed and developing regions of the world.
The lab provides a space for students to experiment and create new food products, agricultural technology, and business models across the food system and across engineering disciplines through both its mentorship and its physical kitchen-laboratory.
At the lab, we have a fully-equipped kitchen for food prototyping and product development in addition to space for brainstorming and prototyping ideas across the food system (e.g. culture, policy, social and environmental sustainability).
