Participants

 

Agata Stronciwilk; University of Silesia; Phd student

Alexander Fjaeldstad; Aarhus University; PhD Student

Amy Trubek; University of Vermont; Faculty Director for the Food Systems Graduate Program and an Associate Professor in the Department of Nutrition and Food Sciences

Andreas Lieberoth; Aarhus University; Assistant Professor

Andreas Steenholt Niklassen; Flavour Institute, Aarhus University; Researcher

Ane Bonde Rolsted; Moesgaard Museum; Museum Inspector

Anette Kamuk; University College Sjælland; Associate Professor

Anna Maria Frost-Jensen; University of Copenhagen; PhD Fellow

Anna S Olafsdottir; University of Iceland; Professor

Anne Bech; Arla Foods amba; Consumer Scientist

Anne Marie Pahuus; Aarhus University; Vice-Dean

Anne Mette Ravn Nielsen; Måltidspartnerskabet; Communication Consultant

Annemarie Olsen; University of Copenhagen; Associate Professor

Anu Hopia; University of Turku; Professor

Arne Møller; Aarhus University;

Arun Gupta; The New Press; Author

Asgeir Nilsen; Örebro University; PhD Student

Barry Smith; University of London; Director, Centre for the Study of the Senses

Bat-El Karpantschof; University of Copenhagen; Research Assistant

Beth Grannis; American University of Paris; Student

Birthe Kofoed Mortensen; University College Sjælland; Associate Professor

Björn Norén; Umeå University; Lecturer

Bo Frederiksen; Meyers Madhus; Executive chef

Carole Counihan; Food anthropologist; Professor Emerita

Carrie Harritsø; Arla Fonden; Project manager

Cathrine  Terkelsen; Taste for Life; Lecturer

Charite Nielsen; Grapeland;

Charles Spence; Oxford University; Professor

Charlotte Mithril; University College Sjælland; Associate Professor

Charlotte Brodersen; Taste for Life; Taste ambassadour

Charlotte Rørdam Larsen; Aarhus University; Associate Professor

Christian Stenbak Larsen; Metropolitan University College, Copenhagen; Associate Professor

Christine Paludan-Müller; Nordea-fonden; Program manager

Christine Fentz; Secret Hotel;

Christy Shields; American University of Paris; Assistant Professor

Claire Perrot; Claire Perrot; Taste teacher

Cláudia Viegas; Escola Superior de Hotelaria e Turismo do Estoril; Assistant Professor

Danielle Wilde; University of Southern Denmark; Associate Professor

David Sutton; Southern Illinois University; Professor of Anthropology

David  Howes; Concordia University in Montreal; Professor of Anthropology and Co-Director of the Centre for Sensory Studies

Diego Virgen; Critical Meals;

Dwi Fibri; Nordic Food Lab;

Eva Rymann; Taste for Life; Communications officer

Evelin Grauen; Aarhus University; Student

Franz Paul Stiller-Stut; ORL Dresden, Prof. Dr. med. T. Hummel; Student

Gitte Grønning Munk; Aarhus University; Conference Coordinator

Gordon  Shepherd; Yale University; Professor of Neuro-Science

Grethe Shepherd; Norwalk Public Library; Reference Librarian

Guro H. Rognså; Nofima; Scientist

Heidi Kildegaard; Arla Foods amba; Nutrition Scientist

Helle Brønnum Carlsen; University College UCC; Associate Professor

Henrik Parbo; Taste of Life; Senior high school teacher emeritus

Iben Büchert; Mill & Mortar; CEO

Jacob Christensen; Aarhus University; Research Assistant

James Taggart; Franklin and Marshall College; Lewis Audenreid Professor Emeritus

Jane Suthering; Self employed; Food Writer/Food Stylist

Jeff ; Restaurant Substans; Chef

Jens Risbo; University of Copenhagen; Associate Professor

Jens  Frausing; ; Scenoprapher

Jo Burzynska; University of New South Wales; PhD Student

Joan Gross; Oregon State University; Professor

Johan Swahn; Diaz & Swahn - Food Consultancy; Founder & Creative Director

Johanne Andersen; Folkeuniversitetet Aarhus; Project Manager

Johannes Wagner; University of Southern Denmark ; Professor

Jonatan Leer; Aarhus University; Post doc

Jonathan Biderman; ; Independent Researcher

Julia Sick; Nordic Food Lab; Researcher

Julia Berggren; Umeå University; Project Manager

Julia  Toth ; ; Digital Designer

Juliana  Engberg; Aarhus 2017; Programme Director

Kamilla  Rønnestad; ; Journalist

Karen Klitgaard; Taste for Life; Associate Professor

Karen Wistoft; Taste for Life; Professor

Karen Grøn; Trapholt Museum Of Modern Art And Design; Museum Director

Karen Lise Krabbe; ; Glass Artist

Katy Overstreet; Aarhus University; PhD Student

Kirsten Marie Pedersen; Taste for Life; Senior Lecturer

Kristian Mortensen; University of Southern Denmark; Associate Professor

Kurt Thomsen; Independent;

Lars Qvortrup; Aarhus University; Professor

Leena Naqvi; ; Architect

Lene Øster; Aarhus 2017; Regional Manager

Leonardo Sagastuy; Taste for Life; Artist

Leslie Lee; ; Journalist

Lilja Elina Palovaara Søberg; Høgskolen i Innlandet; PhD Student

Line Hassall Thomsen; Aarhus University; External Lecturer

Lisa Abend; ; Journalist

Lisbeth Ankersen; InnovaConsult;

Lisbet Knudsen; Arla Foods amba; Science manager

Liselotte Hedegaard; University College Lillebaelt Taste for Life; Lecturer

Lone Wiggers; C.F. Møller; Architect

Louise Beck Brønnum; Nordic Food Lab; Research Assistant

Majbritt Pless; University College Lillebælt; Lecturer

Maria José Pires; Escola Superior de Hotelaria e Turismo do Estoril; Assistant Professor

Maria K. Nørgaard; Arla Foods amba; Sensory & Consumer Scientist

Marianne Andersen; Aarhus 2017; PR and Marketing Officer

Marie Hugsted; Textilskolen / self-employed textile designer;

Marie  Damsbo-Svendsen; University of Copenhagen;

Marije  Vogelzang; Design Academy Eindhoven; Eating designer and artist 

Mark Miller; MCMI; President

Mark  Schatzker ; Author of the book “The Dorito Effect”; Food Journalist

Martin Marchman Andersen; Technical University of Denmark; Associate Professor

Martyna Barbara  Golik; ; Designer And Artist

Mathias Clausen; University of Southern Denmark; Post doc

Mathias  Skovmand-Larsen; Nordic Food Lab; Researcher

Melina Shannon-DiPietro; MAD; Executive Director

Mette  Boel; Central Denmark Region; Business Developer

Mette  Elmgaard; Aarhus 2017; Programme Officer

Mette Mørup Schlütter; Taste for Life; Volunteer Coordinator

Michael Bom Frøst; Taste for Life; Associate Professor

Mikael  Schneider; Taste for Life; Project Coordinator

Mikkel Bach-Jensen; Gourmet Bornholm - Regional madkultur;

Morten Nottelmann; Morten Nottelmann; CEO

Morten Christensen; University of Southern Denmark; Post doc

Nanna Rintala; Turun Yliopisto, Seinäjoen toimipiste, Food Bait;

Niels  Olsen; Nordea-fonden; Program Manager

NN ; Restaurant Substans; Chef

Ole G  Mouritsen; Taste for Life; Centre Director

Paul Rozin; University of Pennsylvania; Professor of Psychology

Paul  Tyler; Handling Ideas;

Pernilla Sandvik; Uppsala University; Post doc

Pernille Melbye; Arla Foods amba; Senior Innovation Manager

Peter  Astrup; Central Denmark Region; Development Consultant

Phyllis Wong; P Double U; Owner

Qian Wang; University of Oxford; Post doc

Rasmus Bredahl; Mannov/ madkonsulenten; Chef/ Consultant/ Author

Rene Langdahl Jørgensen; Nordsøen Forskerpark; Gastronomic Coordinator

Rikke Højer; Nordic Food Lab; PhD Student

Roberto  Flore; Nordic Food Lab; Head of Culinary Research and Development

Sam McKeown; American University of Paris; Student

Sari Jagielski; Evenio Oy; Founder & CEO

Sigrun Thorsteinsdottir; University of Iceland; PhD Student

Simon Sørensen; Tech College; Chefs Teacher

Sofie Maj Thomsen; Aarhus University; PhD Student

Steen Brock; Aarhus University; Associate Professor

Stinne Krogager; Aalborg University; Associate Professor

Susanne  Højlund; Aarhus University; Associate Professor

Therese Ovesen; Aarhus University; Professor

Thomas Guldbæk; Bornholms Museum; Project Manager

Thorsten Schmidt; Restaurant Barr; Head Chef

Tracy Williams; NZ Institute for Plant & Food Research Ltd; Impact Evaluation Manager

Trine  Madsen; Taste for Life; Assistant

Ulla Kidmose; Aarhus University; Associate Professor

Ute Walter; Umeå University; Researcher/Head of School

Valérie Hémar; Paris Sud University – Paris Saclay (France); Associate Professor

Åsa Öström; Örebro University; Professor