Department of Food Science (UCPH FOOD)

NEWS

HEALTHY COLLABORATION

Unlocking the protein digestibility of Nordic tempeh

A sample of tempeh made from fava beans that had been fermenting longer than intended has revealed…

Green food production needs more green measurements

The green transition of our diet requires a similar green transformation of our food production,…

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…

Using food research expertise for genetic diagnostics

There are significant similarities in research expertise between food- and medical science,…

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…

Children's gut bacteria may hold the key to diarrhea treatment

Diarrhea claims the lives of 500,000 children each year in low- and middle-income countries. Now,…

Researchers hope to develop novel drugs for gastrointestinal disorders by fermenting feces

In a new study, researchers at the University of Copenhagen have been cultivating ‘good viruses’…

Clinical innovation

Common rheumatic disease can be prevented through the gut

The proteins that cause gout can, for some people, be eradicated by adding specific lactic acid…

New study on children and food: Fruit chunks in yogurt are a turn off for one age group in particular

It’s no secret that kids aren’t crazy about having too many seeds, pulp or chunks in their food. Bu…

Food innovation

Making energy bars from rapeseed side streams

Sensory scientists from Department of Food Science have recently tested a variety of energy bars…

Press Contact

Thomas Sten Pedersen
Email: thomas.pedersen@food.ku.dk
+45 35 32 21 11