Department of Food Science

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Stig Skrivergaard

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  1. 2021

  2. Food Week 2021

    Hanne Lakkenborg Kristensen (Participant), Konstantina Sfyra (Participant), Anders Hauer Møller (Participant), Jette F Young (Participant), Lotte Bach Larsen (Participant), Ida Schwartz Roland (Participant), Qian Janice Wang (Participant), Nikoline Bach Hyldelund (Participant), Stig Skrivergaard (Participant), Martin Krøyer Rasmussen (Participant), Ozgenur Coskun (Participant), Nina Aagaard Poulsen (Participant), Francisco Barbosa Escobar (Participant), Thayna Mendanha (Participant), Thomas Bak-Østerby (Participant), Tabata Bergonci (Participant), Ivan Paponov (Participant) & Dennis Konnerup (Participant)

    13 Aug 2021 → 15 Aug 2021

    Activity: Participating in or organising an event types › Participation in or organisation of workshop, seminar or course

  3. Cultured meat for stake holders

    Jette F Young (Organizer), Margrethe Therkildsen (Organizer), Martin Krøyer Rasmussen (Organizer), Stig Skrivergaard (Organizer) & Fie Følbæk Drachmann (Organizer)

    12 Apr 2021 → 13 Apr 2021

    Activity: Participating in or organising an event types › Participation in or organisation of workshop, seminar or course

  4. Cultured meat

    Jette F Young (Invited speaker), Stig Skrivergaard (Invited speaker) & Martin Krøyer Rasmussen (Invited speaker)

    Feb 2021

    Activity: Talk or presentation types › Lecture and oral contribution

  5. Cultured meat

    Jette F Young (Lecturer), Stig Skrivergaard (Lecturer), Martin Krøyer Rasmussen (Lecturer) & Margrethe Therkildsen (Lecturer)

    Feb 2021

    Activity: Talk or presentation types › Lecture and oral contribution

  6. 2020

  7. Sustainable bovine cell sourcing and the importance of “post mortem” handling for cultured meat

    Jette F Young (Invited speaker), Stig Skrivergaard (Other), Martin Krøyer Rasmussen (Other) & Margrethe Therkildsen (Other)

    9 Dec 2020

    Activity: Talk or presentation types › Lecture and oral contribution