New knowledge on food and ingredients that can improve food quality and health benefits. Research into consumers perceptions, preferences and behaviours so that we can deliver healthier and more satisfying foods. Research on food quality and valorization of side streams to reduce food loss and waste. Designing sustainable and novel foods for the future with new processing and packaging formats.

These are some of the focus areas aligned to FOODHAY: Open Innovation FOOD & Health Laboratory research infrastructure. FOODHAY was funded as part of the Danish Roadmap for Research infrastructure (2015-2020) and in 2019 received a grant of 51.5 M DKK (6.9 M Euro) from the Ministry of Education and Research.

The consortium behind FOODHAY, cofunded the establishment of FOODHAY, resulting in a new Danish research infrastructure in the health and food area of 103 M DKK (13.8 M Euro).

FOODHAY is nationally distributed, so the new research infrastructure is aligned to each of the consortium partners.

FOODHAY will establish physical research infrastructure aligned to the following platforms:

1) Biomarker and screening

2) Proteomics and metabolomics

3) Food biophysics

4) Sensory and consumer

and the added value of FOODHAY will be the interaction and synergies gained between these four platforms of research infrastructure, as represented by a

5) Nutritional and health platform

Knowledge on nutrition and health in relation to food will be gathered in this platform and will be linked to expertise in the scientific assessment of the relationships between nutritional and health aspects and the physical-chemical properties of foods, food ingredients, and foods following processing. This platform will work closely with scientists from the other platforms and will form the theoretical basis for the new knowledge and products generated.