HNK 2, Zagreb
1 — 3 June
1 — 3 June
Ditte Baun Hermund is a leading scientist at the DTU National Food Institute, where she focuses on the development of algae as sustainable food ingredients and their application in future food systems. Her research is dedicated to creating solutions that address the needs of both people and the planet, which is why her work is recognized beyond the academic community.
She is the author and co-author of numerous scientific publications in the fields of food technology and sustainable nutrition, and she actively participates in international research projects that connect science, industry, and innovation. Her work places particular emphasis on nutritional value, food quality, and ways to make algae safe, acceptable, and appealing to consumers.
Through her research, she contributes to the development of new food products and sustainable solutions, positioning her among the promising representatives of a new generation of Danish food scientists. For her contribution to the development of sustainable food systems, she has been involved in projects and initiatives recognized and awarded at the European level.
She regularly collaborates with both industry and academia and participates in international conferences, where she translates complex scientific insights into practical solutions, from the lab to the market.
Why have the Danes consistently ranked among the happiest people in the world for years, and does food have anything to do with it? While much of Europe is only beginning to explore questions about the future of food, Denmark has been developing concrete solutions for years, setting the direction toward a more sustainable, nutrient-rich, and intelligently designed food system. It is not just about innovation, but about a way of life in which health, sustainability, and quality of everyday living are deeply connected.
From this context comes Ditte Baun Hermund of the National Food Institute, offering insights into one of the most intriguing ingredients of the future - algae. Although often associated with the sea and lakes, algae are increasingly gaining attention as a sustainable, nutritionally valuable, and functional food ingredient.
Discover how algae, from seaweed to microalgae, are becoming part of everyday diets by overcoming key challenges: achieving great taste, acceptable texture, and consumer trust.
Within this quiet yet significant transformation lies an important shift. The food we know is not disappearing, it is evolving. Algae are increasingly being integrated into familiar products, enriching them with valuable nutrients without compromising the enjoyment of eating. What may seem unusual today is quickly becoming a new everyday reality, finding its place on our plates.
