Join KTH FOOD over a warming bowl of porridge while we learn more about heritage cereals and fibers, and why these may be integral for a more sustainable and healthy food system.
Time: Tue 2023-12-05 11.00 – 13.00
Location: Restaurant at Openlab, Valhallavägen 79
Language: English
Participating: Sébastien Boudet, Karin Gerhardt, Lovisa Martin Marais, Rebecka Milestad and Francisco Vilaplana
Programme
11:00 Welcome
Rebecka Milestad & Francisco Vilaplana, Directors of KTH FOOD
11:10 Sustainable food from heritage cereals
Karin Gerhardt, SLU
11:30 The fiber-gap
Francisco Vilaplana, KTH
11:40 Whole grains and fibers products – Consumers Perspectives
Lovisa Martin Marais, Nutrition Manager Lantmännen R&D
11:55 Why we should eat more porridge made from ancient cereals & introduction to the lunch.
Sébastien Boudet
12:00-13:00 Porridge lunch prepared by Sébastien Boudet
More information here