News about Technology

New research shows how children want their food served

Getting children to eat their food is a challenge for many parents but new research from Future Consumer Lab at at the University of Copenhagen could help. It turns out that children have different preferences for how…

Planet at risk of heading towards irreversible “Hothouse Earth” state

Keeping global warming to within 1.5-2°C may be more difficult than previously assessed. An international team of scientists, with the participation of Center from Macroecology, Evolution and Climate, University of…

Sociologist Deborah Lupton to be awarded honorary doctor

Professor Deborah Lupton will be awarded with an honorary doctorate at the University of Copenhagen. Lupton was nominated by the Department of Sociology.

University of Copenhagen and DTU pave the way for more collaboration on food research

DTU and University of Copenhagen have mapped their strengths in research into healthy and sustainable foods, which they, together with companies, can use to solve the complex challenges facing the Danish food cluster,…

Researchers “assassinate” disease-causing bacteria with virus cocktail in a model of the small intestine

Researchers from the University of Copenhagen have succeeded in targeting and killing a single bacterial species (E. coli) without causing harm to the surrounding community of commensal bacteria in a simulated small…

Tower Talks with Soeren Brunak

The general public is showing increasing interest in the health and medical sciences. DR has named 2018 ‘science year’ and is e.g. currently airing the series Din geniale krop (Your Brilliant Body), to which several…

Virtual reality reveals our eating behaviour and desires

New research from the Future Consumer Lab at the University of Copenhagen shows that virtual reality can be a powerful tool for food research and for companies that want to test new food products in different…

Artificial Intelligence Can Reveal Your Body’s ‘Real’ Age

New artificial intelligence can determine your biological age with great precision. It can reveal whether lifestyle changes and medicinal products can increase your chances of living a long and healthy life. This is the…

Talent Prize goes to Kirsten Ørnsbjerg Jensen

For her research in materials, Kirsten Ørnsbjerg Jensen has received the L'Oreal-UNESCO For Women In Science prize. Click here to read about Kirsten's prize in Royal Academy's news story (in Danish only)

Ink from ancient Egyptian papyri contains copper

Until recently, it was assumed that the ink used for writing was primarily carbon-based at least until the fourth and fifth centuries AD. But in a new University of Copenhagen study, analyses of 2,000-year-old papyri…

From ”cook and look” to mechanistic food science

Professor of Food Chemistry Leif Skibsted from the Department of Food Science at the University of Copenhagen will turn 70 on 28 August 2017, and to mark the occasion he has a big wish: More stable resources for…

Process Analytical Technology creates smart production

Many manufacturing companies still base their production on a few seasoned employees who have a high level of knowledge about how the process should be in order to ensure that the final product is in order. This results…

New centre of excellence in algorithms research in Copenhagen

With a grant of DKK 40m from the VILLUM Investigator Programme, four international leading algorithms researchers from University of Copenhagen and IT University of Copenhagen will establish a new research centre: Basic…

Fermentation creates sustainable growth in the West African food sector

In West Africa, spontaneously fermented foods are deeply embedded in the food culture and the population has a great deal of knowledge about how these foods should be produced. This knowledge has been handed down over…

The Indonesian fermented food tempe in Scandinavian context

Head Chef at the Nordic Food Lab, University of Copenhagen, Roberto Flore on how the lab is exploring the traditional Indonesian food tempe in a Scandinavian context. Research Intern Anna Loraine Hartmann on the…

The use of near-infrared spectroscopy is gaining momentum in the food industry

The use of near-infrared spectroscopy (NIRS) in the food industry has gained momentum, estimates a researcher from the University of Copenhagen. The reason is that the method is incredibly effective for quality testing…

Dairy engineer heads leading biotech center

The managing director of the research and innovation consortium BIOPRO, Jesper Bryde-Jacobsen, is educated as a dairy engineer. The education gives him a solid background for making strategic decisions, which are rooted…

Prehistoric plant remains highlight diverse origins of cereal domestication

Recent archaeological studies have suggested that the cultivation of morphologically wild plant species (pre-domestication cultivation), a precursor of agriculture, developed across southwest Asia around 11,600-10,700…

Bekzod Khakimov received the first Nils Foss Talent Prize

Bekzod Khakimov, from the Department of Food Science at the University of Copenhagen, is the first recipient of the Nils Foss Talent Prize. He has a PhD in Metabolomics from 2013 and is continuing building the Foodomics…

FOOD Professor Rasmus Bro receives the first Nils Foss Excellence Prize

The first recipient of the Nils Foss Excellence Prize is Professor Rasmus Bro, who works with advanced data analysis at the Department of Food Science at the University of Copenhagen. Rasmus Bro has worked tirelessly to…

Food research prevents illness in infants

Associate Professor Dereck Chatterton at the Department of Food Science at the University of Copenhagen has spent more than 15 years carrying out research in order to improve infant formula for children who cannot be…

Food scientists hunting for biological “blood trail” left by muscles

Already at the age of 50, we begin to lose muscle mass (called sarcopenia), which increases our risk for diseases, resulting in a loss of quality of life and costing society dearly. But if we easily can screen all older…

New interdisciplinary research group at FOOD sees food science as a path to better health

In recent years, the Department of Food Science (FOOD) at the University of Copenhagen has had an increased research focus on how food affects human health. This focus cuts across department disciplines, so FOOD has…

Course in fast methods for quality measurements of foodstuffs will become mandatory for bachelor students

The Department of Food Science (FOOD) at the University of Copenhagen is making a course in Near-InfraRed Spectroscopy (NIRS) for measuring food quality compulsory on the bachelor level.