Aarhus Universitets segl

Workshop on upcycling in the food system

Centre for Circular Bioeconomy (CBIO), CiFOOD and MAPP from Aarhus University are organizing an interdisciplinary research workshop on upcycling in the food system. This workshop will bring industry and academia together to exchange experiences of success as well as current challenges.

Oplysninger om arrangementet


onsdag 17. april 2024, kl. 12:00 - torsdag 18. april 2024, kl. 14:00


Sinatur Hotel Storebælt, Østerrøvej 121, 5800 Nyborg



“There is a growing trend towards upcycling of food production side-streams and ingredients yet underused for food purposes into ‘upcycled’ food. This makes very much sense for a more sustainable resource use, and often also for health or economic reasons. However, there are many unanswered research questions, and solving these needs an interdisciplinary approach. In a more sustainable and more circular food system, issues are interconnected,” explains Professor Jessica Aschemann-Witzel from MAPP, who’s one of the organizers, about the motivation behind this workshop.

During the two half days of the workshop there will be presentations of business cases and the newest research, and discussions of business- and policy perspectives.  The workshop will be an excellent opportunity to make new contacts and insights to develop ideas on how the challenges can be tackled in new collaborations. The first day consists of keynote talks, and the second of selected researcher presentations in different tracks. Participating researchers submit a short abstract, which will be gathered into an abstract book.

“Participating in this ‘small but beautiful’ workshop will allow you to hear from different actors and different disciplines and engage in discussion across different places in the food system. The workshop will bring together the yet disconnected field under a common aim, to exchange knowledge and experience related to research on ‘upcycled food’”, says Jessica Aschemann-Witzel.

The three organizers are part of FOOD, Ecoscience and MAPP, respectively, which are all affiliates in CBIO, Centre for Circular Bioeconomy at Aarhus University.  CBIO consists of eight different institutes and centres with the focus of interdisciplinary projects within circular bioeconomy.



Day 1, the 17th of April from 12.00 – 21.00: Company perspectives on barriers and opportunities

12.00 - 12.15: Arrival

12.15 - 13.15: Lunch

13.30 - 14.00: Welcome and introduction to topic by Jessica Aschemann-Witzel, Trine Kastrup Dalsgaard, and Annette Bruhn


All presentations are 15-20 minutes, and there is 5-10 min time for questions. 

14.00 - 14.25: Kristian Ottesen, Royal Greenland: Maximizing the utilization of side-streams – The case of Royal Greenland

14.25 - 14.50: Line Bach Christensen, KMC: Upcycling of side stream from the potato starch manufacturing - potato protein as food ingredient 

14.50 - 15.15: Helle Alsted Søndergaard, AU, Department of Management: Strategies for innovation in sustainable food business

15.15 - 15.45: Coffee break

15.45 - 16.10: Ingrid Undeland, Chalmers University of Technology: Harnessing the multiple values of fish side streams - a pelagic perspective

16.10 - 16.35: Aviaja Riemann-Andersen, Agrain: How we made the idea of upcycling spent grains reality

16.35 - 17.00: Lina Christensen, Senior Advisor, Central Denmark EU office: EU policy framework and room for influencing future Horizon work programmes (online)

17.00 - 18.00: One Minute Presentation of all participants and their research focus

19.30: Dinner (for speakers and those staying for day 2)


Day 2, the18th of April from 09.00 – 14.00: Focus on academic exchange

08.00 - 09.00: Breakfast

09.00 - 10.30: Joint interdisciplinary track

All presentations are 15 minutes, and there is time for joint discussion.  

  1. Shelley Fox (track 1): Exploring opportunities and challenges of upcycling waste-to-value ingredients through stakeholder involvement 

  2. Laura Román (Track 2+3): Towards unlocking the potential of plant-protein-rich matrices for a sustainable food production 

  3. Simon Hviid (track 2+3): Can we solve the logistical challenges faced by industry through centralized processing? 

  4. Asimina Bairaktari (Track 2+3): Comparative Life Cycle Assessment of surplus food waste prevention through reuse and upcycling 

10.30 - 11.00: Coffee break

11.00 - 13.00: Separate disciplinary tracks with discussion (see program at the end of this page)

13.00 - 14.00: Lunch and networking

Download program for day 1 HERE

Download program for both days HERE

Participating in the full program entails submitting an 1-page abstract (3000 characters incl. blanks) to the AU organiser Margrethe Balling Høstgaard, margrethe.hostgaard@dca.au.dk, latest the 1st of April 2024 (this does not hold for invited key note speakers on day 1).


The 17-18th of April 2024

Sinatur Hotel Storebælt, Østerøvej 121, 5800 Nyborg

Conference fee both days: 100 Euro (includes lunch, dinner and hotel)

Participation day 1 from 12.00-18.00: 15 Euro (includes lunch and coffee)


Jessica Aschemann-Witzel: jeaw@mgmt.au.dk


Program day 2, 18th of April from 11.00 - 13.00:


Track 2+3 – here all presentations are 5 minutes, with time for discussion after each topic 


Session 1. 11.00 -11.25: Processing and upcycling plant protein 


1. 11.00 - 11.05: Ute Weisz. From Feed Ingredient to Food Ingredient: Exploring the Potential and Challenges of Plant Proteins in Functional Food Production

2. 11.05 - 11.10: Helga Guðný Elíasdóttir. Wheat bran and oat fibers 

3. 11.10 - 11.15: Valentina Arthemalle. Eye-D Innovation 

4. 11.15 - 11.25: Discussion 


Session 2. 11.25 -12.00: Green proteins 


5. 11.25 - 11.30: Timothy John Hobley. A cascading approach to the recovery of protein from alfalfa and use of the by-products 

6. 11.30 - 11.35: Hart Tanambell. RuBisCO Protein as the Main Product of Alfalfa Biorefinery: Incentives and Challenges 

7. 11.35 - 11.40: Derya Kahveci Karıncaoğlu. Valorization of agricultural waste to produce leaf protein concentrates 

8. 11.40 - 11.45: Anna-Lovisa Nynäs. Valorisation of agricultural green biomass through a biorefinery targeting protein 

9. 11.45 - 12.00: Discussion 


Session 3. 12.00-12.40: Marine resources – seaweed 


10. 12.00 - 12.05: Kristoffer Stedt. Seaweeds as a future protein source: innovative cultivation methods for protein production 

11. 12.05 - 12.10: Mar Vall-llosera Juanola. Brining as a potential stabilising method for Ulva fenestrata   

12. 12.10 - 12.15: João P. Trigo. Food protein ingredients from Ulva fenestrata: Maximizing extractability and evaluating nutritional and sensory aspects 

13. 12.15 - 12.20: Signe Hjerrild Nissen. Pilot-scale protein extraction of green seaweed (Ulva spp.) whole biomass and pulp – investigating protein quality and digestibility 

14. 12.20 - 12.25: Irsa Anwar. Nature-positive harvest and processing of green tide sea lettuce into feed and food grade protein 

15. 12.25 - 12.40: Discussion 


Session 4. 12.40 - 13.00: Marine resources – animal resources 


16. 12.40 - 12.45: Marleen E. van der Heide. Effect of mussel (Mytilus edilus) processing on feeding behavior of newly weaned pigs   

17. 12.45 - 12.50: Ragnhild Aven Svalheim. Exploring the relationship between animal welfare, seafood quality, and sustainable practices in wild capture fish 

18. 12.50 - 13.00: Discussion 


Track 1 - here all presentations are 10 minutes, with time for discussion after each presentation: 


11.00: Maria Dermiki - Product-related factors affecting acceptance of foods containing upcycled ingredients 

11.20: Peng Lu - Sentiment Analysis of Certified Upcycled Food Products through Amazon Customer Reviews   

11.40: Miriam Garcia-Valencia - The order of the factors does change the attitude: results from experimental focus groups on upcycled ingredients and food processing technologies 

12.00: Benedikt Jahnke - Does upcycled food meet the preferences of organic consumers?  

12.20: Shirin Ziaei - Consumers’ attitudes toward upcycled foods and the link to neophobia and organic origin 

12.40: Marija Banovic - teering Consumer Perceptions and Acceptance: The Potential of Upcycled Blue Biomass in European Food Markets