- food production - quality - health
The day's programme, which is presented in Norwegian, is organised by Nofima Mat, the Norwegian Nutrition Society, Teknologisk Matforum and Forening for Ernæring og Teknologi.
Programme
Registration 9.00 start 9.30
Welcome
by Trygve Eklund
NKS Fent
Lactic acid bacteria - used the world over
Presentation on the global use of lactic acid bacteria. History and present applications
by senior researcher Lars Axelsson, Nofima Mat AS
New and future products based on lactic acid bacteria
by Ingolf Nes, Professor Ph.D., The Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences
10.45 - 11.00 Break
Small and many
What types of culture are there and what can they be used for?
by Specialist Applications Manager Mette Øhrstrøm Runge, Chr Hansen A/S, Denmark
Healthier grain
Fermentation of grains - new possibilities for healthier products and feeds
by senior researcher Stefan Sahlstrøm, Nofima Mat AS
12.15 - 13.15 Lunch
The fight against dangerous bacteria
Are lactic acid bacteria the solution?
by senior researcher Askild Holck, Nofima Mat AS
Bacteria for young and old
Who decides on health?
by nutritionist Marianne Hope, TINE BA
14.15 -14.30 Break
Lactic acid bacteria as medicine
What are the possibilities for prevention and treatment?
by Richard Knobel, M.D., Balderklinikken
Health claims about probiotics and prebiotics in Europe
Regulations and labelling schemes
by consultant Lisa Garnweidner, Norwegian Food Safety Authority
15.45 - 16.00 Summary
by Trygve Eklund
NKS Fent
