Department of Food Science (UCPH FOOD)

NEWS

60,000 tons of pig blood could be a new source of sustainable food

University of Copenhagen researchers have pioneered a method to transform pig blood into a neutral…

UCPH's research brewery

Students develop beer with an umami taste in the brewery at the University of Copenhagen

Students from Beverage Forum recently gathered to test methods for making beer with an umami taste…

Sustainable diet

Sprat, mollusks and algae: What a diet of the future might look like

Rethinking what we eat is essential if we hope to nourish ourselves sustainably and mind the…

Climate joker in agricultural livestock to be studied at the University of Copenhagen

What if you could remove a significant portion of the greenhouse gas emissions coming from…

Danish and American researchers will study the intestinal response to a new calcium product designed to strengthen bones

A new research project, RENEW, will examine whether it is possible to increase women’s bone strengt…

"I only had one French fry": New method will shield food studies from untruthful answers

A great deal of food research hinges upon the honesty of participants in relation to what they say…

Sweet taste is enhanced if the surroundings "look sweet"

A sweet drink tastes even sweeter if you drink it in surroundings that are also visually associated…

Sustainable foods

Growing sustainable oyster mushrooms on by-products

Researchers at the Department of Food Science at the University of Copenhagen, together with three…

Serafim Bakalis is new Dairy professor at UCPH FOOD

His vision is to deliver sustainable dairy products by using a radically different way of product…

New rules for thesis writing in UCPH FOOD’s MSc programmes

The rules for thesis writing in UCPH SCIENCE MSc programmes will change soon, which will affect bot…

Press Contact

Thomas Sten Pedersen
Email: thomas.pedersen@food.ku.dk
+45 35 32 21 11