Gastronomic research and innovation at UCPH FOOD

Denmark has a successful food industry and over the last 15 years we have also achieved a special position in the field of gastronomy. At the Department of Food Science (UCPH FOOD) at the University of Copenhagen, we contribute to maintaining and developing both the gastronomy and food industry by researching food and sustainable processing that can optimise the culinary and sensory properties of food.

At UCPH FOOD, we have knowledge and research competencies in a wide range of traditional and modern methods for processing food on both a small and large scale. With gastronomy and food science as our starting point, it is our goal to create new delicious food and processing methods that address challenges for both society and the food system – from small scale producers, to the restaurant and catering industries, to large scale industrial production. In other words, we take the initiative in gastronomy to develop the entire food system in a sustainable direction with good taste as the weapon that will ensure dissemination to as many as possible.

























The researchers in the field of gastronomy and innovation contribute to the teaching of the Master’s programme Food Innovation and Health in the field ‘Food Design Thinking’, where students gain the skills to act where innovation, business and good taste intersect. In addition, the researchers are active in the Food Incubator, where students and others with entrepreneurial ambitions can take the first tentative steps towards the development of a business.

The research area makes use of the food-approved laboratories at UCPH FOOD, Gastro Science Lab and Future Consumer Lab. In addition, UCPH FOOD also has pilot plants for baking, brewing, dairy and meat processing as well as incubators for food fermentation.

Internationally, UCPH FOOD collaborates with Institute Paul Bocuse, while nationally we work in close collaboration with, for example, Alchemist, University College Lillebælt, DTU, AU, SDU, and we cooperate with other departments at the Faculty of Science, SCIENCE.