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Episode 9: Nerdy about nutrition
It’s not hard to find people with opinions on food. Most of us have them – whether they’re about what makes a healthy diet or a more sustainable planet or just what tastes amazingly great.
But, if you follow the news about what’s good or bad about food, it’s quite understandable if you end up confused. The amount of information – and misinformation – out there is mind-boggling.
In this episode of Foodpod, we meet three people with a passion for separating facts from fiction and developing new knowledge that can lead to better food products in the future.
They all have three things in common – an interest in healthy and sustainable nutrition, a desire to make a difference and a Master’s degree in Molecular Nutrition and Food Technology from Aarhus University.
Are you interested in a career in food technology, nutrition and health?
The Master’s degree programme in Molecular Nutrition and Food Technology will introduce you to:
Food raw materials and the impact of genetics and primary production
Modern processing methods and their influence on food products
Food components, functionality and properties
Opportunities to improve health through food
Graduates are in demand
Read more about the programme here.
Meet the graduates
Kathrine Esager Ørskov, industrial PhD student
Kathrine started out as a lab technician until a university internship got her interested in food. It was during a visit to potato-based ingredients company KMC during the master’s programme that potato starch captured her attention. After enjoying the opportunity to work with KMC during her master thesis, she has now taken the collaboration to the next level with her PhD study. Potato starch is the ingredient of the future, she says, and holds the key to better quality products.
Javier Gines Galera, global commercial development manager at Chr. Hansen
Javier moved to Aarhus from Madrid for the big adventure of studying abroad. During the master’s programme, he joined DuPont Nutrition & Sciences as a trainee. Thus inspired, he has made his career in the food ingredients industry, first at speciality fats company AAK and now at Chr. Hansen, where he is responsible for enzymes. Ingredients that support sustainability, health and the fermentation trend are his motivation.
Morten Elsøe, independent food science communicator
Morten was still on the master’s programme when he saw a niche to become a professional debunker of myths and misunderstandings about food, diet and nutrition. Today, he shares nutritional science via social media and podcasts, writes books, runs nutrition courses for health professionals, collaborates with the Danish Food and Veterinary Administration and frequently appears as a nutritional expert on radio and television.
Episode sponsored by the Department of Food Science at Aarhus University
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