News

“MICROORC aligns perfectly with my vision at UCPH Food Science of creating sustainable food systems. It combines innovative food packaging solutions and microbiome technology with the need to reduce food waste, improve food quality, and support the circular economy” says Marianne Thomsen, professor at the University of Copenhagen (UCPH) and Work Package 5 leader in the MICROORC project.

We asked her to briefly introduce herself, explain why she believes MICROORC is so important, describe the work to be done in the work package she leads, and share her vision for the project’s impact.

Discover more by reading the interview!

Can you present yourself and your company?  

My name is Marianne Thomsen, professor at the University of Copenhagen (UCPH) and Work Package 5 leader in the MICROORC project. My research focuses on sustainability assessment, circular bio-economy, and the development of integrated models that evaluate the environmental, economic, and social impacts of food system innovations. At UCPH, we use these models to advance sustainable food systems, reduce food waste, and promote resource efficiency through collaboration with industry. MICROORC allows us to apply these modelling tools to practical applications, combining innovative food packaging solutions and microbiome technology to cut food waste, improve food quality, and support the circular economy.

How and why did you join the MICROORC adventure?

MICROORC aligns perfectly with my vision at UCPH Food Science of creating sustainable food systems. It combines innovative food packaging solutions and microbiome technology with the need to cut food waste, improve food quality, and support the circular economy. Our role involves using integrated models to evaluate the potential of these innovations. Collaborating with European experts allows us to develop data-driven solutions that address both environmental and societal challenges and offer real-world impact through these advanced models.  

Can you explain the work that will be carried out in your Work Package?

In Work Package 5, we use life cycle assessments (LCA) and techno-economic models to evaluate the sustainability and circularity of microbiome-based solutions. We assess environmental impacts, economic viability, and social benefits like reducing food waste through dynamic labelling. These models help us understand the broader implications of integrating these innovations into the food system. Additionally, we focus on consumer acceptance through clean labelling, using our models to predict and validate market entry potential, and ensuring these innovations support a circular economy and enhance resource efficiency. 

 What is your vision on reducing food waste for the next 10 years?

I envision significant food waste reduction driven by advanced technologies, smart processing, and improved packaging, all supported by robust data and predictive modelling. We aim to develop models that optimize shelf life and minimize spoilage, using dynamic labelling to provide real-time quality information to consumers. This approach, combined with consumer education and supportive policies, will enable the food industry to extend shelf life and reduce waste without compromising safety or quality, creating a more sustainable food system.  

What is your ambitions for MICROORC?

I aim for MICROORC to set a new standard in using microbiome science and modelling to extend shelf life and reduce food waste.  By demonstrating the environmental, economic, and social benefits of these innovations through modelling, we hope to inspire industry and consumers to embrace these solutions and drive lasting change towards a sustainable food future.