Department of Food Science (UCPH FOOD)

NEWS

Fermentation can help us develop new, green foods

Society can benefit greatly from fermentation as a path towards a more climate-friendly food system…

Food Science student reduces food waste by fermenting surplus fruit and vegetables

A very large portion of our fruit and vegetables ends up as food waste and the start-up company…

Food waste researcher: We must learn that brown fruit isn’t bad fruit

We tend to avoid choosing apples with brown spots, assuming that they taste bad. But if we are to…

Intestinal virus

Researchers want to reduce mortality among very preterm infants

Very preterm infants, who weigh less than 1,500 grams at birth (typically born before week 32 of…

New study: Which beverages burst with umami potential?

In a new and first of its kind study, University of Copenhagen researchers study fermented beverage…

New free e-learning course is to boost education in the European food sector

The Erasmus+ strategic partnership – BoostEdu – now presents a free of charge e-learning course…

Danish and Chinese tongues taste broccoli and chocolate differently

Two studies from the University of Copenhagen show that Danes aren’t quite as good as Chinese at…

Kids, insects and food: Mealworms beat grasshoppers

Insects are a sustainable, climate-friendly food source. But what will it take for us to begin…

The timeless, complimentary taste of oysters and champagne—explained

Matching prices aren’t the only reason oysters and champagne pair so well. According to a study…

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…

Press Contact

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