About FOOD
Department of Food Science at the University of Copenhagen is Scandinavia's largest university research in the food area. We train bachelors and masters in food science and work with companies and organizations on a variety of issues and challenges.
FOOD employees
Food scientists and other staff at The Department of Food Science
Contact
Get in touch with The Department of Food Science at The University of Copenhagen
Video: Professor in gastrophysics and culinary food innovation Ole G. Mouritsen's inaugural lecture:
Section Chemometrics and Analytical Technology
Research within spectroscopic quality control, process analytical technology, multivariate data analysis, chemometric algorithm development, metabolomic, foodomics and mathematical chromatography
Section Design and Consumer Behavior
Research within food design, innovation, sensory and consumer behaviour
Section Ingredient and Dairy Technology
Research within all aspects of ingredient development and dairy food, plant and meat production, brewing and baking on a molecular level from the raw material to through processing to the final food product
Section Microbiology and Fermentation
Research within food fermentation and starter culture functionality, food preservation and spoilage including biocontrol, microbial food safety and hygiene, gut microflora and probiotics in humans and animals, and microbiological quality assurance
Nordic Food Lab
NFL combines scientific and humanistic approaches with culinary techniques from around the world to explore the food potentials in the North
