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. Bu…
Food innovation 2024.06.04 Making energy bars from rapeseed side streams Sensory scientists from Department of Food Science have recently tested a variety of energy bars…
Tenure track 2024.05.15 From dairy proteins to plant-based sidestreams Having recently started on the tenure track, Assistant Professor Norbert Raak seeks to use knowledg…
Food waste 2024.05.06 Preventing food rot with microbes An innovative research project led by Henriette Lyng Røder is setting out to prevent soft rot from…
Food innovation 2024.05.01 Fluid gels as the solution to the sensory drawbacks of plant-based foods Getting consumers on board with more plant-based diets is not only a question of…
sustainability 2024.04.26 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…
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…
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…
Publication 2024.03.04 “We need more knowledge in the chef’s hats” With the new book Gastrofysik & smagshåndværk (Gastrophysics & Flavor Craftsmanship,) the bridge…
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 …