Processing Research in how to best process our food helps to form the basis for the Danish food industry and i…
Plant and Brewery Research The world’s population is increasing rapidly and this places enormous demands on securing healthy…
Meat We conduct research in a variety of areas related to meat and use a variety of “state-of-the-art”…
Foodomics Foodomics is a research discipline that examines the entire set of substances present in our food…
Gastronomy and innovation With gastronomy and food science as our starting point, it is our goal to create new delicious food…
Dairy Milk production has increased in recent years and now amounts to 5.5. million tons of milk produced…
The gut microbiome A lot of what we eat the body cannot immediately break down. We are therefore dependent on the…
Food chemistry Processing of foods are often required in order to obtain long shelf life for increased export to…
Chemometrics We analyze food samples and get huge amounts of data that can be used for solving complex problems…
Fermentation and starter cultures A detailed understanding of microbiota in our food is of outmost importance for optimization of foo…
Sensory science and consumer behavior At the Department of Food Science at the University of Copenhagen (UCPH FOOD), we research how…
In Vitro Digestion Platform We eat food for pleasure and/or to obtain the important nutrients to be used as energy, building th…
