Meat research at the Department of Food Science (UCPH FOOD) at the University of Copenhagen

At UCPH FOOD we are ready to help with the challenges the meat industry is facing. We conduct research in a variety of areas related to meat and use a variety of “state-of-the-art” research methods, including proteomics, metabolomics and Big Data analyses. We also have meat pilot facilities, where it is possible to produce most types of meat products such as minced and fermented sausages, dried hams and sous vide products.

Meat has been a natural part of the diet for more than 1.5 million years and it is estimated that more than 90 % of the world’s population eats meat. It is expected that, in line with global economic development, worldwide meat consumption will increase by up to 40 % from 2017 to 2035 (Source: Rabobank, 2017).

Meat is a very complex raw material and there are a number of challenges associated with the production and processing of meat. This includes, for example, ensuring the eating, technological (colour and water retention) and nutritional quality of the meat.

The Danish meat industry is facing major challenges in the coming years and has to increase value in the value chain, especially in the last part of the chain, in the processing stage, through the development of new products and ingredients in order to continue to be competitive in the global market, where Denmark is one of the biggest players. There is also an increased need for product differentiation targeting new consumers – both in the national and global market.

The greatest challenge for meat production is the environmental impact associated with raising animals, which is a contributing factor to global climate change. It is therefore necessary to significantly increase sustainability in meat production and processing.

Strategic research areas in meat at UCPH FOOD:












































The Department of Food Science collaborates with a wide range of companies in the meat industry: Danish Crown, DAT-Schaub, Tican, Tulip, Hilton Food, Danpo, Rose Poultry, Marel, Scanhide, Tub.ex, ISI Food protection, Frontmatec and Rævhede Naturprodukter.

We also collaborate with several departments at the Faculty of Science, SCIENCE: Department of Food and Resource Economics (IFRO), Department of Plant and Environmental Sciences (PLEN) and Department of Nutrition, Exercise and Sports (NEXS) and the Faculty of Health and Medical Sciences, HEALTH, around meat research.



René Lametsch
Associate Professor