About the department

Our research is wide-ranging and contributes to growth, employment and solutions to global challenges. Our food education programmes offer and provide strong vocational and internationally recognized skills.

Food research for the benefit of society

Common to all of our research is that it contributes to growth, employment and solutions to global challenges such as sustainable food production, secure food supply, food and health, and the challenges within energy and the environment.

Rated as a leader in a number of research areas, our robust national and international collaborations with leading research institutions and large food and non-food industries are internationally recognized at a high level.

Our research ranges from food microbiology, food chemistry, food analysis, metabolomics of molecular and technological functionality, food processing technology, and exploratory data analysis to gastronomy, sensory quality and consumer perception.

Food education programmes with strong vocational skills

Our food education programmes prepare future employees to work with food production, food safety, food quality and food processing technology. Every year, our Bachelor and Master of Science students graduate with strong vocational and internationally recognized skills.

The food industry is one of Denmark's most important industries and there is a strong demand for qualified employees. We therefore find it natural to have close collaborations with the food industry to ensure that our education programmes reflect the realities of the industry.

Training programmes are closely integrated with the Department's research. We offer and provide courses as a key element in several Bachelor and Master of Science programmes at the University. All of these follow international standards of university education.

The mission of the Department of Food Science at the University of Copenhagen (UCPH FOOD) is to provide research, education and dissemination of knowledge at the highest international level in the area of food science and technology

– by research, we multiply the value of the food chain

The Department of Food Science at the University of Copenhagen (UCPH FOOD) strives to be internationally recognised for excellence in food research and education, with an impact for consumers, industry and society. It contributes to the production of sustainable and healthy food by:

• Creating the fundamental knowledge for a secure and sustainable future food supply of high quality (safe, nutritious, tasty)
• Reducing the environmental impact of food production through research in the production of sustainable proteins and consumer preferences
• Developing green food production systems through research in responsible and sustainable production methods and by digitalization of the food manufacturing chain