The FOODHAY research infrastructure can be used alone or in combination with other research facilities held by the research partners. Research outcomes can be communicated to a range of audiences through participating in national or international conferences. The following presentations have been developed thought accessing FOODHAY equipment:

INTERNATIONAL

• Bisgaard SI (presenting author), Nguyen LQ, Bøgh KL, Keller SS 2021.
  Mechanical Stability and Skin Penetration of In-Plane Silicon Microneedles.
  Oral presentation, Micro and Nano Engineering (MNE) conference, September 20-23, Turin, Italy.

• Bai W (presenting author), Vidal NP, Roman L, Martinez MM 2022.
  Structure-function relationships of pectin in pea starch composite films.
  The 5th EPNOE Junior Scientist Meeting 2022, September 8. Portugal
   
• Dickens A, Aatsinki A, Karlsson H, Kailanto H, Karlsson L, Lamichhane S, Sundekilde UK (presenting author) 2022.
  Oral presentation of “FinnBrain Birth Cohort Study – Human Breast Milk Metabolites Over 24 Months Lactation Associate with Infant Socio-Emotional Development”
  IMGC 2022, Davis, Ca, USA. https://pheedloop.com/IMGCSymposium2022/site/home/
   
• Skrivergaard S, Abraham A, Rasmussen MK, Young JF, Therkildsen M 2022.
  A high-throughput multipurpose image-based cell analysis platform.
  Poster session presented at 8^th International Scientific Conference on Cultured Meat 2022, Maastricht, Holland.
   
• Abraham A, Skrivergaard S, Rasmussen MK, Therkildsen M, Young JF 2022.
  Satellite Cells as Food.
  Abstract at the 8th International Scientific Conference on Cultured Meat, Maastricht, Holland.
   
• Kidmose U (presenting author), Sfyra K 2022.
  Do prototypes of plant-based burgers match the sensory properties of commercial plant-based burgers and regular meat burgers.
  Eurosense22 13 - 16 September, 2022. Turku, Finland.
   
• Martinez MM 2022.
  Exploitation of Biopolymers from Food Crops within Planetary Boundaries.
  Food Analytics Conference 2022. Copenhagen, Denmark. 16/11/2022. Organized by Foss Analytics.
   
• Martinez MM 2022.
  Molecular and colloidal principles determining anisotropic food structuring from seed protein fractions.
  Cereals & Grains Annual Meeting 2022. Minneapolis, MN, USA. 09/11/2022. Organized by Cereals & Grains Association.
   
• Martinez MM 2022.
  Food structure and multicomponent interactions determine carbohydrate nutritional quality.
  Nombre del congreso: Cereals & Grains Annual Meeting 2022. Minneapolis, MN, USA. 09/11/2022. Organized by Cereals & Grains Association.
   
• Martinez MM 2022.
  Hidratos de carbono “buenos” y “malos”, la importancia de las interacciones entre las moléculas de la célula vegetal.
  VIII Congreso Internacional de Ciencia y Tecnología de los Alimentos. Ciudad de Córdoba, Argentina. 04/10/2022. Organized by inisterio de Ciencia y Tecnología de Córdoba.
   
• Martinez MM 2022.
  Good carbs, bad carbs: gaps and opportunities for edible plant cells.
  Transcolab Summit. Braganca, Portugal. 23/03/2022. Organized by Centro de Investigacion de Montana.
   
• Martinez MM 2022.
  Food structure and multicomponent interactions determine carbohydrate nutritional quality.
  Seminar series at the Department of Food Science, University of Barcelona, Barcelona, Spain. 28/11/2022.
   
• Høgsgaard K, Vidal NP, Marietou A, Gam OF, Li Q, Catalano J, Martinez MM, Schwab C 2022.
  Fucose but not fucoidan enhances propionate formation of intestinal microbiota through microbial cross-feeding.
  Danish Microbiological Society Conference, Copenhagen, Denmark. 14/11/2022. Organized by Danish Microbiological Society.
   
• Spotti J, Giannini-Kurina F, Román L, Henriksson T, Moldin A, Martinez MM 2022.
  Understanding starch fine molecular structure and its influence in the retrogradation behavior of different wheat varieties.
  VIII Congreso Internacional de Ciencia y Tecnología de los Alimentos. Ciudad de Córdoba, Argentina. 04/10/2022. Organized by inisterio de Ciencia y Tecnología de Córdoba.
   
• Skov K, Suwal S, Corredig M, Martinez MM 2022.
  Structuring and phase behavior of milk protein concentrate and pea starch during high moisture extrusion processing.
  5th Food Structure and Functionality Symposium. Cork, Ireland. 18/09/2022. Organized by Elsevier and Food Structure and Functionality Forum.
   
• Nasrollahzadeh F, Skov K, Chen M, Mekonnen T, Dutcher J, Martinez MM 2022.
  Exogenous addition of a nano-scale dimension dramatically enhances the tensile properties and juicy mouthfeel of plant-based whole cut meat analogues.
  5th Food Structure and Functionality Symposium. Cork, Ireland. 18/09/2022. Organized by Elsevier and Food Structure and Functionality Forum.
   
• Bai W, Prieto N, Martinez MM 2022.
  Structure-function relationships of pectin in pea starch composite films.
  5th International EPNOE Junior Scientist Meeting 2022. Aveiro, Portugal. 08/09/2022. Organized by University of Aveiro.
   
• Vidal N, Roman L, Swaraj S, Ragavan V, Simsek S, Martinez MM 2022.
  Improving the nutritional value of cold-pressed oilseed cakes through extrusion cooking.
  Transcolab Summit. Braganca, Portugal. 23/03/2022. Organized by Centro de Investigacion de Montana.

• Queiroz LS (presenting author), Lardoux P, Mariette P, Jessen F, Subtil C, Jacobsen C, Getachew AT, Jafarpour A, Casanova F, Gringer N 2022.
  Emulsifying properties of hydrolyzed proteins from shrimp head and shells, Pandalus borealis, pretreated by alternative processing.
  Oral presentation at WEFTA, Conference of the Western European Fish Technologists’ Association, October 17-21, Rotterdam, The Netherlands.
   
• Hakme E (presenting author), Poulsen ME 2022.
  Occurrence of co-formulant residues in food and feed.
  Oral presentation in the European Pesticide Residue Workshop. September 19-23. Bologna, Italy.
   
• Cheng H, Højberg SJ, Guo Y, Feyissa AH 2022,
  Understanding and modelling the extrusion process for Atlantic salmon feed including black soldier fly larvae replacement.
  2nd International Feed Technology Congress, May 31- June 1. Utrecht, The Netherlands.
   
• Jensen HA, Hansen LT, Sørensen JS, Mejlholm O, Bøknæs N, Dalgaard P 2022. 
  Effect of deheading and storage in modified atmosphere on the shelf life of shell-on-prawns (Pandalus borealis).
  In FoodMicro 2022: Abstract Book (pp. 60-60). [O6.1] International Committee on Food Microbiology and Hygiene.
   
• Sarigiannidou K, Odelli D, Jessen F, Mohammadifa MAr, Ajalloueian F, Vall-llosera M, de Carvalho AF, Casanova F (presenting author) 2022.
  Interfacial properties of pea protein hydrolysate: The effect of ionic strength.
  Poster presentation, International Colloids Conference, June 12-15, Lisbon, Portugal.
   
• Peschel AO, Jacobsen LF, Frank D-A, Steinmann S, 2022.
  VR Retail Lab: An immersive virtual reality (VR) supermarket as a flexible research infrastructure.
  Abstract from NordiCHI, October, 2022. Aarhus University, Denmark.
   
• Stickel L, Grunert K, Lähteenmäki L 2022.
  The role of informational gratification in the purchase of healthy snack products.
  Poster session at EuroSense22, 13 - 16 September, 2022. Turku, Finland.
   
• Zhang Y, Rivas LR, Kirkensgaard JJK, Corredig M 2022.
  Effect of Salt Extraction on Structure and Functionality of Concentrate Pea Protein.
  EFFoST Conference, 8^th November, 2022. Dublin, Ireland.
   
• He W, Jakobsen LMA, Zachariassen LF, Hansen AK, Andersen HJ, Bertram HC 2022. Dual NMR for probing intrinsic bone structure and a potential gut-bone axis in ovariectomized rats.
  International workshop: Multiscale Food Structures and Foodomics, October 28-29, 2021 (online)
   
• Junge, JY, Andersen GH, Mielby LM, Kidmose U 2021. Functional Equivalence of the Two Sides of the Human Tongue. Poster session presented at 14th Pangborn Sensory Science Symposium, Nantes, France

NATIONAL

• Morris B 2021.
  Sundhedsformidling – kommunikation i øjenhøjde.
  Ernæringsfokuskonferencen 2021 Bæredygtig kost – hvad skal vi spise. Landbrug&Fødevarer, 18. November, 2021 Denmark.
   
• Hansen M 2021.
  Procesteknik der gør grøntprotein egnet til fødevarer.
  Oral presentation, InnoGrass Slutkonference 2, December 14. https://orbit.dtu.dk/en/projects/innograss-b%C3%A6redygtig-anvendelse-af-protein-fra-gr%C3%B8n-biomasse-til--2
   
• Dalsgaard, TK, Pedersen LJ (presenting author) 2022.
  Demonstration of large extruder to showcase products including meat analogues with Ulva. IDA Seaweed evening, 13 December, 2022. AU FOOD, Aarhus, Denmark.
   
• FOODHAY workshop on equipment cooperation, October 4 2022. Online.
  DTI: Hvid S. DTU: Sinha A, Xiao H, Nguyen H, Mendes A, Queiroz LS, Hansen M. KU: Krych L, Siegumfeldt H, Poojary MP, Khakimov B, Aru V, Bredie W, Petersen MA, Reinbach, HC. AU: Rasmussen MK, Nielsen SDH, Hammershøj M, Byrne DV, Wang QJ, Kidmose U, Peschel, AO
   
• Introduction to FOODHAY – Food & Health Open Innovation Laboratory 2022. DTU National Food Institute Conference ”Healthy, Safe and Sustainable Food of the Future” October 13 2022.
   
• Digital Uni Food Day 2022. Food & Bio Cluster Denmark organized online event. 30. August 2022.
  DTI: Hastrup ACS, Mielby LM. DTU: Hansen LT, Yesiltas B, Solem C. KU: Ahrné L, Olsen K. AU: Corredig M, Banovic 
   
• Morris B 2021. Undhedsformidling – kommunikation i øjenhøjde. Ernæringsfokuskonferencen 2021 Bæredygtig kost – hvad skal vi spise. Landbrug&Fødevarer, 18. November, 2021.