News about Food

Less food waste: Supermarkets can save money by giving surplus food away

When supermarkets choose the right strategy for surplus food, they can both reduce food waste and improve their bottom line. An analysis from the University of Copenhagen shows that it is often more profitable to donate…

New Shoots: KU Food Broadens the Field

More students will now have the opportunity to apply for the bachelor’s programme at KU FOOD, as the admission requirements have been widened at the request of future applicants.

Researchers revive old pea varieties in huge seed collection: ‘An untapped gold mine for the future’

Using a new AI method, researchers from the University of Copenhagen have rediscovered 51 old pea varieties that are no longer used in agriculture but may prove promising for the production of plant-based foods. The…

Researchers revive old pea varieties in huge seed collection: ‘An untapped gold mine for the future’

Using a new AI method, researchers from the University of Copenhagen have rediscovered 51 old pea varieties that are no longer used in agriculture but may prove promising for the production of plant-based foods. The…

Fermentation makes ocean greens more palatable

Seaweed has long been praised as a sustainable superfood, but its characteristic 'fishy' flavor has been a barrier for many Western consumers. Now, a new study from the University of Copenhagen shows that fermentation…

Professor Remko Boom receives the 2025 Nils Foss Excellence Prize

The Nils Foss Excellence Prize is given to internationally acclaimed scientists and honors excellent, innovative research leading to remarkable improvements in sustainability, quality and safety in the food supply chain…

RASOPTA Updates 2025

RASOPTA (Recirculated Aquaculture Systems Optimization for Production and Training in Aquaculture) officially concluded in August 2025, marking the end of its 4-year run.

Researchers revive yoghurt made from... ants

An old traditional recipe for yoghurt made from ants has been recreated by researchers at the University of Copenhagen. In a new study, they show how ants and the bacteria that live on them can transform milk into…

Researchers revive yoghurt made from... ants

An old traditional recipe for yoghurt made from ants has been recreated by researchers at the University of Copenhagen. In a new study, they show how ants and the bacteria that live on them can transform milk into…

New report on Danish soy imports and EU deforestation regulation

Researchers from the Department of Food and Resource Economics (IFRO) highlights key challenges in ensuring Denmark’s soy sourcing practices do not contribute to global deforestation and conversion of other natural…

FOOD enters pioneering consortium initiative aiming to produce food prototypes derived from CO₂

The Department of Food Science has joined the Acetate Consortium, funded by the Gates Foundation and the Novo Nordisk Foundation, as it enters its second phase of developing food derived from CO₂.

International Consortium to transform CO₂ into food

Scientists from the Department of Food and Resource Economics join international effort to turn CO₂ into food for the second phase of The Acetate Consortium initiative, funded by Gates Foundation and the Novo Nordisk…

Official opening of ESS Lighthouse

CaIFF is a collaboration between UCPH and Aarhus University with backing from the Technical University of Denmark, the University of Southern Denmark, Lund University, the European Spallation Source.

Qian Janice Wang named Master of Wine – the first residing in Denmark

Qian Janice Wang, Associate Professor and Head of Section of Design and Consumer Behaviour, adds another prestigious title to her list of achievements: Master of Wine.

PhD-studerende kortlægger lokale interesserenter til omstilling mod et mere plantebaseret fødevaresystem

Den første af tre PhD-studerende i COTRANSITION er nu gået i gang med sit projekt ved Institut for Fødevare- og Ressourceøkonomi. Projektet bidrager til COTRANSITION med en kortlægning af lokale interessenter, der…

Researchers turn sugar beet pulp into superfood

Researchers from UCPH FOOD have discovered a way to transform the byproduct of sugar production, pulp, into an edible and protein-rich product using fungi and fermentation.

Congratulations to our RASOPTA PhDs

Congratulations to the first of the RASOPTA PhDs.

Good deals - bad for the climate: Supermarket volume discounts lead to food waste

A new study reveals an unfortunate effect of supermarkets' popular “2 for 1” offers: Not only do they make us buy more, these offers also lead to food waste at home.

Good deals - bad for the climate: Supermarket volume discounts lead to food waste

A new study reveals an unfortunate effect of supermarkets' popular “2 for 1” offers: Not only do they make us buy more, these offers also lead to food waste at home.

Mahesha M. Poojary receives a Sapere Aude: DFF Starting Grant

Associate Professor Mahesha M. Poojary receives a prestigious Sapere Aude: DFF Starting Grant which he will use to investigate the chemical changes in plant-based foods when heavily processed, and these new molecules’…

Green transition to be “the new normal” for future farmers

The FEAST research project has received DKK 4.75 million from Innovation Fund Denmark, AgriFoodTure and NextGenerationEU to anchor sustainability theory and practice in agricultural education institutions through…

A dedicated and plant-focused leader says goodbye

After eight years as head of the Department of Food Science (UCPH FOOD), Anna Haldrup is now passing the torch to a new department head and retiring.

New Research: Maternal Diet During Pregnancy Linked to Child Brain Development and Intelligence

A new Danish study reveals that what mothers eat during pregnancy may play a crucial role in shaping their child’s brain growth and cognitive abilities later in life. The findings highlight that early-life nutrition —…

Ancient grain has huge climate potential and could play a key role in Europe’s future

Sorghum is one of the world’s oldest grains and possesses many traits that can benefit food security, climate resilience, and biodiversity. However, the mechanisms behind these traits have long remained a mystery to…