Department of Food Science (UCPH FOOD)

2025

green transition

Popular cooking cheese made with peas yields same taste and texture

A significant amount of the milk used in a popular cooking cheese can be substituted with plants, all while maintaining its taste and texture. Researchers from the University of Copenhagen have demonstrated this by…

New Research: Strong Link Between Western Diet During Pregnancy and ADHD

New research from Denmark reveals that a mother’s diet during pregnancy—characterised by a Western dietary pattern high in fat and sugar and low in fresh ingredients—may increase the risk of neurodevelopmental disorders…

50 million to revolutionize sustainable plant-based food production

Having secured a Novo Nordisk Foundation RECRUIT grant of DKK 50 mil. Professor Remko Boom is joining the Department of Food Science, where he will combine data- and food science to improve the sustainability of…

New research lighthouse to focus on developing better food and medicine

Researchers at the University of Copenhagen and Aarhus University receive DKK 39.4 million to establish a new research center focusing on the potential of neutron-based methods to revolutionize pharmaceutical and food…

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 how to improve the product’s protein digestibility—without altering its taste or texture.