FOOD news 2016

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…

Food science is concerned with the development of new food products, processing, taste, consistency…

In recent years, the Department of Food Science (FOOD) at the University of Copenhagen has had an…

Already at the age of 50, we begin to lose muscle mass (called sarcopenia), which increases our ris…

Associate Professor Dereck Chatterton at the Department of Food Science at the University of…

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…