Plant-cheese 2023.03.28 Astrid ferments plant-based cheese Cheese is the most exciting food there is – especially if it is made from plants! So thinks Astrid…
Biosolutions 2023.03.28 A new MSc in Biosolutions programme to open in Kalundborg next year The University of Copenhagen will open a new two-year MSc in Biosolutions programme in Kalundborg i…
PhD course in sensory science 2023.02.23 New PhD course in Sensory evaluation and food preferences We offer a new PhD course in sensory science: "Sensory evaluation and food preferences". The course…
Food 2023.01.30 Coffee with milk may have an anti-inflammatory effect Can something as simple as a cup of coffee with milk have an anti-inflammatory effect in humans?…
Professor Inauguration 2023.01.26 Invitation to the inauguration of professor Morten Arendt Rasmussen Invitation to the inauguration of professor Morten Arendt Rasmussen March 3 at 1 pm in Copenhagen…
Food 2023.01.18 What the heck are pulses? European unawareness stands in the way of this “green” superfood European consumption of pulses doesn’t stack up against national dietary recommendations – with…
DATA SCIENCE 2022.12.23 Newly appointed professor: Data science can save food research decades We can potentially save decades of food research by using data science to investigate where we have…
green christmas 2022.12.21 Researcher: The way to make plant-based foods taste like Christmas How do you combine plant-based foods to bring out the flavours of Christmas? A food engineer and…
Nils Foss Talent Prize 2022 2022.11.16 Recipient of the Nils Foss Talent Prize 2022 makes microalgae more edible Food chemist Mahesha Manjunatha Poojary from the Department of Food Science at the University of…
Research collaboration 2022.11.07 Researchers will study the structures of food at the atomic level through a new Danish-Swedish collaboration Why is yoghurt so silky smooth and delicious and how do you achieve the same consistency using…