2024

2024.12.13

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…

RESEARCH

2024.12.11

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…

FOOD

2024.11.20

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…

Gut bacteria

2024.11.13

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, Danish and Ethiopian researchers have linked chronic diarrhea to a specific pattern of gut bacteria, a discovery that…

Microbiom

2024.11.05

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’ from feces. The goal is to replace fecal capsules now being used in so-called fecal transplants. Their new technique has…

Clinical innovation

2024.08.28

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 bacteria to the gut – so called medical nutrition. Having received a EUR 3,8 mil. EIC Pathfinder Grant, the new 3-year…

Food

2024.07.03

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. But six-year-olds in particular definitely can’t stand lumps, according to a new study from the University of Copenhagen…

Food innovation

2024.06.04

Fixin’ to be flexitarian: Scrap fish and invasive species can liven up vegetables

Greening the way we eat needn’t mean going vegetarian. A healthy, more realistic solution is to adopt a flexitarian diet where seafoods add umami to “boring” vegetables. University of Copenhagen gastrophysicist Ole G.…

Sustainable food

2024.04.09

Developing the hybrid cheese of the future

A new research project led by the Department of Food Science at University of Copenhagen is setting out to create hybrid cheeses that combine dairy and local plant proteins to significantly reduce the carbon footprint –…

Protein research

2024.03.11

Exploring the health-promoting properties of legumes

A new research project led by the Department of Food Science at University of Copenhagen aims to investigate the immune-regulating potential of legumes, especially in regard to their potential to prevent intestinal…

Publication

2024.03.04

“We need more knowledge in the chef’s hats”

With the new book Gastrofysik & smagshåndværk (Gastrophysics & Flavor Craftsmanship,) the bridge between food science, culinary education, and kitchens is set to be strengthened. This is imperative, as insights into the…

Foods of the future

2024.02.27

Scientists use blue-green algae as a surrogate mother for "meat-like" proteins

Researchers from the University of Copenhagen have not only succeeded in using blue-green algae as a surrogate mother for a new protein – they have even coaxed the microalgae to produce "meat fiber-like" protein strands…

Done deal

2024.01.31

New educational collaboration strengthens the bond between biotech and biosolutions

The Faculty of Science at the University of Copenhagen and University College Absalon have agreed on a partnership spanning collaboration and facility-sharing for their programs in Biotechnology and Biosolutions in…

Department of Food Science

How chemical reactions deplete nutrients in plant-based drinks

Using food research expertise for genetic diagnostics

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

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

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

Common rheumatic disease can be prevented through the gut

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

Making energy bars from rapeseed side streams

From dairy proteins to plant-based sidestreams

Preventing food rot with microbes

Fluid gels as the solution to the sensory drawbacks of plant-based foods

Fixin’ to be flexitarian: Scrap fish and invasive species can liven up vegetables

Developing the hybrid cheese of the future

Exploring the health-promoting properties of legumes

“We need more knowledge in the chef’s hats”

Scientists use blue-green algae as a surrogate mother for "meat-like" proteins

New educational collaboration strengthens the bond between biotech and biosolutions