Department of Food Science (UCPH FOOD)

NEWS

Preventing food rot with microbes

An innovative research project led by Henriette Lyng Røder is setting out to prevent soft rot from…

Food innovation

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…

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

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

Exploring the health-promoting properties of legumes

A new research project led by the Department of Food Science at University of Copenhagen aims to…

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

With the new book Gastrofysik & smagshåndværk (Gastrophysics & Flavor Craftsmanship,) the bridge…

Foods of the future

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 …

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 o…

A delicious surprise: Vertically farmed greens taste as good as organic ones

But the first scientific taste test from the University of Copenhagen and Plant Food & Research, Ne…

plant-based food

Most Europeans are reducing their meat consumption, EU-funded survey finds

A pan-European survey, called “Evolving appetites: an in-depth look at European attitudes towards…

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