Department of Food Science (UCPH FOOD)

UCPH FOOD Alumni and Friends Network

Participate in events on current food research, meet other alumni and former fellow students and build an inspiring network.

UCPH FOOD Alumni and Friends network is open for graduates, students and friends of FOOD who wish to stay in contact, stay updated and participate in events.

As part of the network you have a unique opportunity to stay updated on recent research in the field, stay in touch with the department and build a network that can inspire you when you’re faced with career choices.

We will organise about two yearly events, which we will advertise for in the newsletter and on this site. In addition, SCIENCE will organise one to two yearly half-day events on interdisciplinary subjects such as sustainability.

UCPH FOOD Alumni Calendar

Structural food science - why is structure so important for foods?

UCPH FOOD ALUMNI AND FRIENDS: Join us for an engaging afternoon, where we explore innovative approaches and advancements in the field of structural food science. The event is free and will provide a platform for…

KU Festival 2025 for alumner

KU ALUMNENETVÆRK: Selvom du har afsluttet dit studie, kan du som KU-alumne stadig deltage i KU Festival. Meld dig ind i alumnnetværket, så du kommer forrest i køen, når vi frigiver billetterne i foråret 2025.

News

How chemical reactions deplete nutrients in plant-based drinks

A University of Copenhagen study of plant-based drinks reveals a common issue: they are lacking in proteins and essential amino acids compared to cow’s milk. The explanation lies in their extensive processing, causing…

Using food research expertise for genetic diagnostics

There are significant similarities in research expertise between food- and medical science, especially when it comes to microbiology and DNA sequencing. These similarities are what Associate Professor Lukasz Krych is…

Researchers eliminate the gritty mouth feel: How to make it easier to eat fiber-rich foods

Fiber is something that most of us get far too little of. To change that, we need to actually enjoy eating it. Food researchers from the University of Copenhagen have now invented a "disguise" that solves the problem of…