sustainability 2024.04.26 Fixin’ to be flexitarian: Scrap fish and invasive species can liven up vegetables Greening the way we eat needn’t mean going vegetarian. A healthy, more realistic solution is to adopt a flexitarian diet where seafoods add umami to “boring” vegetables. University of Copenhagen gastrophysicist Ole G.…
Sustainable food 2024.04.09 Developing the hybrid cheese of the future A new research project led by the Department of Food Science at University of Copenhagen is setting out to create hybrid cheeses that combine dairy and local plant proteins to significantly reduce the carbon footprint –…
Protein research 2024.03.11 Exploring the health-promoting properties of legumes A new research project led by the Department of Food Science at University of Copenhagen aims to investigate the immune-regulating potential of legumes, especially in regard to their potential to prevent intestinal…
Publication 2024.03.04 “We need more knowledge in the chef’s hats” With the new book Gastrofysik & smagshåndværk (Gastrophysics & Flavor Craftsmanship,) the bridge between food science, culinary education, and kitchens is set to be strengthened. This is imperative, as insights into the…
Foods of the future 2024.02.27 Scientists use blue-green algae as a surrogate mother for "meat-like" proteins Researchers from the University of Copenhagen have not only succeeded in using blue-green algae as a surrogate mother for a new protein – they have even coaxed the microalgae to produce "meat fiber-like" protein strands…
Done deal 2024.01.31 New educational collaboration strengthens the bond between biotech and biosolutions The Faculty of Science at the University of Copenhagen and University College Absalon have agreed on a partnership spanning collaboration and facility-sharing for their programs in Biotechnology and Biosolutions in…