KTH FOOD Holiday Porridge lunch with talk on heritage cereals and fibres
Welcome to a KTH FOOD holiday get together.
Join us 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
Participating: Sébastien Boudet, Karin Gerhardt, Lovisa Martin Marais, Rebecka Milestad and Francisco Vilaplana
About the speakers
Karin Gerhardt is a biologist and researcher at the Swedish Biodiversity Centre, Swedish University of Agricultural Sciences, SLU in Uppsala. She is running a 6-year interdisciplinary project together with colleagues at Kristianstad University and sector specialists to investigate opportunities with ancient varieties of cereal grains. Her talk will describe and present results from the project. Read more about the project here.
Francisco Vilaplana is Professor in Carbohydrate Biochemistry at KTH Royal Institute of Technology and Director of KTH FOOD. His research focuses on the structural understanding of plant polysaccharides and their valorisation into plant-based products for biomaterial and nutritional applications. His talk will focus on the “fiber gap”, or how can we increase the consumption of dietary fibres in our diets using biotechnological approaches using agricultural side streams, and what are the implications of dietary fibres for our health and well-being.
Lovisa Martin Marais works as Nutrition Manager at Lantmännen R&D focusing on research connecting cereals and legumes to human health in different ways.
With a background as food scientist and a passion for positive nutrition has Lovisa during 12 years at Lantmännen worked for a positive change in awareness, consumption and attitude towards wholegrains and fiber.
Sébastien Boudet is a French baker that has dedicated his life to sustainable, healthy and pesticides free food. He uses artisanal baking metods and organic heritage cereals to produce delicious and nutritious porridge. He is an author, lecturer, and food activist. He will serve us a porridge lunch and talk to us about sustainability, ancient grains, and ways it can contribute to fix our broken food system.