climate 2021.02.02 Misguided sense of balance exacerbates climate scepticism Many of us may have inadvertently contributed to the growing climate scepticism of recent years, a widespread phenomenon fuelled by “system errors” built into journalism, social media and parliamentary debates. A new…
plant science 2021.01.28 Wood formation can now be followed in real-time - and possibly serve the climate and builders of tomorrow A genetic engineering method makes it possible to observe how woody cell walls are built in plants. The new research in wood formation, conducted by the University of Copenhagen and others, opens up the possibility of…
TASTE 2021.01.27 New study: Which beverages burst with umami potential? In a new and first of its kind study, University of Copenhagen researchers study fermented beverages to find the one with the most umami flavour. Which one wins—champagne, beer, wine or sake? A UCPH researcher answers…
VIRTUAL REALITY 2021.01.22 Virtual reality will help us in communicating the social benefits of vaccination Professor Robert Böhm and Associate Professor Guido Makransky from the Department of Psychology have received funding for developing a virtual reality app to communicate herd immunity in vaccine advocacy.
ENVIRONMENT 2021.01.12 Your organic waste will be upcycled to fertilise fields Researchers behind a major EU project will develop technologies that make it easier to convert organic waste in our compostable trash bags into fertiliser. UCPH researcher says that agriculture sector needs to tackle…
evolution 2021.01.06 How Earth’s oddest mammal got to be so bizarre Often considered the world's oddest mammal, Australia’s beaver-like, duck-billed platypus exhibits an array of bizarre characteristics: it lays eggs instead of giving birth to live babies, sweats milk, has venomous spur…
solving climate changes 2021.01.05 We want people to choose green A call for applications sparked off a conversation around the dining table in a dorm, which quickly turned into a brainstorm on how to make a difference in reducing greenhouse gas emissions.
FOOD SCIENCE 2021.01.05 Danish and Chinese tongues taste broccoli and chocolate differently Two studies from the University of Copenhagen show that Danes aren’t quite as good as Chinese at discerning bitter tastes. The research suggests that this is related to anatomical differences upon the tongues of Danish…