The seeds of the future are sprouting at KU FOOD
Significant increase in applicants for the Bachelor's programme in Food Science and...
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Researchers to teens: get to bed – it’s good for your blood sugar
New research shows that even in healthy young people, longer nights of...
New Shoots: UCPH Food Broadens the Field
More students will now have the opportunity to apply for the bachelor’s programme at UCPH FOOD, as...
Researchers revive old pea varieties in huge seed collection: ‘An untapped gold mine for the future’
Fermentation makes ocean greens more palatable
Seaweed has long been praised as a sustainable superfood, but its characteristic 'fishy'...
Researchers revive yoghurt made from... ants
An old traditional recipe for yoghurt made from ants has been recreated by researchers at UCPH....
FOOD enters pioneering consortium initiative aiming to produce food prototypes derived from CO₂
The Department of Food Science has joined...
Stored for 130 years: Bottles reveal evidence of Danish butter production and hygiene practices of the past
Qian Janice Wang named Master of Wine – the first residing in Denmark
Qian Janice Wang, Associate Professor and Head of Section of Design...
Americans prefer a more diverse society - test
Et nyt studie udfordrer forestillingen om, at amerikanere frygter etnisk og religiøs...
Researchers turn sugar beet pulp into superfood
In the recently concluded project MYCOPROTEIN, led by Associate Professor René Lametsch,...
How first-time parents experience the first year with their baby - test
De fleste førstegangsforældre i Danmark føler sig kompetente og...
New Head of Department at FOOD
Dr. Colin Ray will assume the position of Head of the Department of Food Science (FOOD) as of 1 July 2025. He will be responsible for...
A dedicated and plant-focused leader says goodbye
Anna Haldrup is retiring after eight years in which she has steered the institute toward...
New Research: Maternal Diet During Pregnancy Linked to Child Brain Development and Intelligence
A study reveals that what mothers eat during...
Popular cooking cheese made with peas yields same taste and texture
A significant amount of the milk used in a popular cooking cheese can be...
New research lighthouse to focus on developing better food and medicine
Researchers at the University of Copenhagen and Aarhus University...
Unlocking the protein digestibility of Nordic tempeh
A sample of tempeh made from fava beans that had been fermenting longer than intended...
Green food production needs more green measurements
The green transition of our diet requires a similar green transformation of our food...
How chemical reactions deplete nutrients in plant-based drinks
A University of Copenhagen study of plant-based drinks reveals a common issue:...
Researchers eliminate the gritty mouth feel: How to make it easier to eat fiber-rich foods
Fiber is something that most of us get far too...
Children's gut bacteria may hold the key to diarrhea treatment
Diarrhea claims the lives of 500,000 children each year in low- and...
Researchers hope to develop novel drugs for gastrointestinal disorders by fermenting feces
In a new study, researchers at the University of...
Common rheumatic disease can be prevented through the gut
The proteins that cause gout can, for some people, be eradicated by adding specific...
New study on children and food: Fruit chunks in yogurt are a turn off for one age group in particular
From dairy proteins to plant-based sidestreams
Having recently started on the tenure track, Assistant Professor Norbert Raak seeks to use...
Preventing food rot with microbes
An innovative research project led by Henriette Lyng Røder is setting out to prevent soft rot from...
Fixin’ to be flexitarian: Scrap fish and invasive species can liven up vegetables
Greening the way we eat needn’t mean going vegetarian. A...
Developing the hybrid cheese of the future
A new research project led by the Department of Food Science at University of Copenhagen is...
Exploring the health-promoting properties of legumes
A new research project led by the Department of Food Science at University of Copenhagen...
Scientists use blue-green algae as a surrogate mother for "meat-like" proteins
Researchers have not only succeeded in using blue-green algae...