NB! Studentweb will open for applications from NMBU students by the middle of January 2019.
The course is of 5 ECTS, and is organised by Research Scientist, PhD Tove Devold, Norwegian University of Life Sciences in collaboration with Latvia University of Life Sciences and Technologies.
The purpose of the course is to gain in-depth knowledge of Nordic and Baltic agri-food research; challenges and opportunities and to contribute to sustainable and innovative production of both traditional, and new healthy foods from local raw materials, used in the Nordic and Baltic diets.
The course will give an overview of traditional food systems as well as new under-used and novel protein-rich resources relevant for the Nordic and Baltic countries. This will be highlighted through examples from current research projects by the different lecturers. Emphasis will be put on novel ways of food processing and emerging technologies with focus on quality, safety and sensory issues. The course will emphasise local foods and measures needed to make the whole food supply chain more sustainable. It will provide advanced knowledge of selected food value chains (milk, fish and meat, and plant foods) and give examples of how such products can be made more sustainable (by use of new technologies and adding value to by-products) without compromising their eating quality, safety, shelf-life and health benefits. The course will stimulate PhD students and young scientists to reflect about new research and new knowledge on food and health that is needed for more sustainable processing, and associated challenges for each food group (milk, fish, meat and plants) value chains.
- Sunday 28 April: Arrival and welcome lecture and reception
- Monday 29 April: Introductory lectures on sustainable food production and processing, sustainability, value chains and presentations by PhD students, workshop
- Tuesday 30 April: Lectures by invited experts (one or two) and about on-going research projects from the Nordic and Baltic countries , group work by students, journal club
- Wednesday 1 May: presentations by PhD students, learning activities to be decided, evaluation of course, farewell
- Research Scientist, PhD Tove G. Devold, Faculty of Chemistry, Biotechnology and Food Science, NMBU (NO)
- Prof. PhD Gerd Vegarud, Faculty of Chemistry, Biotechnology and Food Science, NMBU (NO)
- Senior Scientist, PhD. Jan Trige Rasmussen, Department of Molecular Biology and Genetics - Molecular Nutrition, Aarhus University (DK)
- Prof. PhD Lotte Back Larsen, Department of Food Science Faculty of Science and Technology, Aarhus University (DK)
- Prof. PhD Bryndis Eva Birgisdottir, Faculty of Food Science and Nutrition, University of Iceland (IS)
- Prof. PhD Maria Gudjonsdottir, Faculty of Food Science and Nutrition, University of Iceland (IS)
- Prof. PhD Daiva Leskauskaite, Department of Food Technology, Kaunas University of Technology (LT)
- Prof. PhD Richard Ipsen, Department of Food Science, University of Copenhagen (DK)
- Principal Scientist, PhD Anne Pihlanto, Natural Resources Institute Finland (Luke) (FI)
- Prof. PhD Inga Ciprovica, Faculty of Food Technology, Latvia University of Life Sciences and Technologies (LV) (host institution)
- Ass. Prof. PhD. Nina Aagaard Poulsen, Department of Food Science Faculty of Science and Technology, Aarhus University (DK)
Please find more information on the course and on how to apply here: https://www.nmbu.no/en/students/nova/students/phd-courses/phd-courses-2019/node/36233