Sustainability at UCPH FOOD

Food is responsible for approx. 25% of greenhouse gas emissions and is thus a significant contributor to climate change. This calls for immediate action to transition towards reducing the impacts of current foods and food production systems, and to create low-impact alternatives that are still attractive for consumption.

The efforts of the Department of Food Science at the University of Copenhagen (UCPH FOOD) in this regard are threefold. Firstly, we aim to be an important player in reducing the climate and environmental impact through the entire food chain. Secondly, we wish to drive the development of plant-based foods. Thirdly, the Department of Food Science focuses on research that supports more sustainable processing, including plant, dairy and meat manufacturing processes.

Below, different research areas regarding the department's sustainability efforts are presented:

Digitalisation and modelling of food systems

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Food quality

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Microbial biodiversity and food biotechnology

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Human metabolome, gut microbiome, digestibility

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Sustainable and gentle food processing

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Proteins (Dairy, Meat, Plant)

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Sensory and consumer science

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