Department of Food Science (UCPH FOOD)

NEWS

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…

Food waste prevention in Europe can generate major footprint savings

New calculations show that the European countries have great potential for reducing the demand for…

Microalgae could become your climate-friendly favorite dish

Ph.D. student at UCPH FOOD, Malene Fog Lihme Olsen, is working on the research project MASSPROVIT t…

Pinpointing the emergence of muddy flavors in your fish

Many people have experienced a muddy off-flavor in farmed fish. While the aquaculture industry has…

PhD project explores more sustainable consumer habits in canteens

Can a cloud-based scaling system reduce Food waste and increase the intake of plant-based foods? In…

Press Contact

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