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From ”cook and look” to mechanistic food science

Professor of Food Chemistry Leif Skibsted from the Department of Food Science at the University of Copenhagen will turn 70 on 28 August 2017, and to mark the occasion he has a big wish: More stable resources for financing long-term food science research, which has never been more important than today, as it is estimated that we will have to feed close to 10 billion people by 2050.