Coronavirus Information på dansk / Information in English
Head Chef at the Nordic Food Lab, University of Copenhagen, Roberto Flore on how the lab is … »
The use of near-infrared spectroscopy (NIRS) in the food industry has gained momentum, estimates a … »
Head of Ingredients and Dairy Technology Colin Ray has decided to leave the Department of Food … »
The managing director of the research and innovation consortium BIOPRO, Jesper Bryde-Jacobsen, is … »
The first recipient of the Nils Foss Excellence Prize is Professor Rasmus Bro, who works with … »
Bekzod Khakimov, from the Department of Food Science at the University of Copenhagen, is the first … »
Already at the age of 50, we begin to lose muscle mass (called sarcopenia), which increases our risk … »
In recent years, the Department of Food Science (FOOD) at the University of Copenhagen has had an … »
Associate Professor Dereck Chatterton at the Department of Food Science at the University of … »
Food science is concerned with the development of new food products, processing, taste, consistency … »
The Department of Food Science (FOOD) at the University of Copenhagen is making a course in … »
Researchers from the Department of Food Science (FOOD) at the University of Copenhagen point out … »
The Department of Food Science (FOOD) at University of Copenhagen has received 6.3 million Danish … »
What we eat for lunch in the canteen and buy in the supermarket for dinner depends on the order in … »
What if your refrigerator could tell you when it contains tainted food that shouldn’t be eaten? … »
Lilia Ahrné has since 1 April been a full professor at the University of Copenhagen’s Department of … »
Roberto Flore, head chef of Nordic Food Lab at University of Copenhagen, won the Sardinian award … »
Umami taste and kokumi mouthfeel can help reduce the salt content in foods while still maintaining … »
