Plant-based Foods Cross-Sectional Group

With global protein demand expected to double by 2050 and livestock production responsible for ~15% of anthropogenic greenhouse gas emissions, transitioning to plant-based proteins is crucial for a sustainable future. At the Department of Food Science (UCPH FOOD), research focuses on optimizing the use of plant-based raw materials and side streams to address these global challenges.

UCPH FOOD combines cutting-edge research with practical solutions to advance knowledge and tackle societal challenges related to plant-based foods. In close collaboration with the food, ingredients, and biosolution industries, this research takes a holistic, interdisciplinary approach—spanning from molecular insights into raw materials to the impact of processing on the functional, nutritional, and sensory properties of final products. This includes nutritional LCA, which links environmental footprint with nutritional quality for both planetary and human health. Key efforts include:

• Raw Materials: Investigating the composition, properties, and sustainable utilization of plant-based ingredients, including side streams.
• Processing: Developing innovative, sustainable biosolution technologies to optimize production while preserving plant-derived compounds.
• Functionality: Understanding the physicochemical, structural, and sensory characteristics of plant-based materials.
• Bioavailability and Health: Studying digestion, absorption, and potential health impacts of plant-derived nutrients and bioactive compounds in a food matrix.
• Consumer Science: Exploring consumer perceptions, preferences, and behavior to guide plant-based food innovation.
• Life Cycle Assessment (LCA): Assessing the environmental impact of plant-based food production from raw materials to final products to promote sustainability.

The Plant-Based Foods Cross-Sectional Group serves as a platform for interdisciplinary collaboration among researchers across the department. It fosters a dynamic forum for knowledge exchange, addressing emerging challenges, exploring innovative approaches, and securing funding to advance plant-based food research.

Through these collaborative efforts, the group aims to generate impactful insights and drive innovation, contributing to the development of more sustainable and nutritious food systems for the future.

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