News about Food

Exploring the role of root microbiome in plant domestication

In a new research project funded by the Novo Nordisk Foundation, Assistant Professor Jazmín Ramos Madrigal will dive into the pivotal role of the root microbiome in plant adaptation and evolution during domestication to…

Making energy bars from rapeseed side streams

Sensory scientists from Department of Food Science have recently tested a variety of energy bars made with rapeseed press cake, potentially marking the beginning of using the plentiful but inedible plant as a…

Avocados are 'bad' and vegans are ridiculous: How we justify eating too much meat

Those of us who find it difficult to eat less meat for the sake of climate tend to apologize or justify ourselves in social contexts. And… shaming vegans isn’t off limits. This, according to a new University of…

Greenhouses cover more and more of Earth’s surface

Greenhouse cultivation is booming globally, especially in the Global South – and across one country in particular. This is revealed in a new study by researchers at the University of Copenhagen that deploys detailed…

From dairy proteins to plant-based sidestreams

Having recently started on the tenure track, Assistant Professor Norbert Raak seeks to use knowledge and research on dairy proteins to better utilize plant-based resources for food.

Preventing food rot with microbes

An innovative research project led by Henriette Lyng Røder is setting out to prevent soft rot from afflicting our plant-based foods by designing intentional microbial communities and harnessing their interactions to…

Fluid gels as the solution to the sensory drawbacks of plant-based foods

Getting consumers on board with more plant-based diets is not only a question of climate-friendliness, health benefits or taste. The texture must also be as satisfying as in the food we’re used to. This conundrum is wha…

Fixin’ to be flexitarian: Scrap fish and invasive species can liven up vegetables

Greening the way we eat needn’t mean going vegetarian. A healthy, more realistic solution is to adopt a flexitarian diet where seafoods add umami to “boring” vegetables. University of Copenhagen gastrophysicist Ole G.…

Fixin’ to be flexitarian: Scrap fish and invasive species can liven up vegetables

Greening the way we eat needn’t mean going vegetarian. A healthy, more realistic solution is to adopt a flexitarian diet where seafoods add umami to “boring” vegetables. University of Copenhagen gastrophysicist Ole G.…

Developing the hybrid cheese of the future

A new research project led by the Department of Food Science at University of Copenhagen is setting out to create hybrid cheeses that combine dairy and local plant proteins to significantly reduce the carbon footprint –…

Researcher: Seven billion newly hatched chicks are killed every year – but a ban is not the solution

Annually, the global egg industry kills seven billion day-old male chicks because they don’t lay eggs and aren’t worth raising for meat. While several countries have banned the practice, neither bans nor other current…

Scientists use blue-green algae as a surrogate mother for "meat-like" proteins

Researchers from the University of Copenhagen have not only succeeded in using blue-green algae as a surrogate mother for a new protein – they have even coaxed the microalgae to produce "meat fibre-like" protein strands…

Scientists use blue-green algae as a surrogate mother for "meat-like" proteins

Researchers from the University of Copenhagen have not only succeeded in using blue-green algae as a surrogate mother for a new protein – they have even coaxed the microalgae to produce "meat fiber-like" protein strands…

New educational collaboration strengthens the bond between biotech and biosolutions

The Faculty of Science at the University of Copenhagen and University College Absalon have agreed on a partnership spanning collaboration and facility-sharing for their programs in Biotechnology and Biosolutions in…

A delicious surprise: Vertically farmed greens taste as good as organic ones

Consumer skepticism about the taste of vertically farmed greens is widespread. But the first scientific taste test from the University of Copenhagen and Plant Food & Research, New Zealand shows that respondents rate…

Researchers have taught an algorithm to 'taste'

Incorporating human tastes into artificial intelligence makes it easier for wine buyers thirsting for the right wine. Researchers at the University of Copenhagen’s Pioneer Centre for AI have shown that AI can accurately…

A delicious surprise: Vertically farmed greens taste as good as organic ones

But the first scientific taste test from the University of Copenhagen and Plant Food & Research, New Zealand shows that respondents rate greens grown vertically and without soil as just as good as organic ones.

Most Europeans are reducing their meat consumption, EU-funded survey finds

A pan-European survey, called “Evolving appetites: an in-depth look at European attitudes towards plant-based eating” and funded by the EU’s Smart Protein project, has found that 51% of meat eaters in Europe claim they…

Food waste prevention in Europe can generate major footprint savings

New calculations show that the European countries have great potential for reducing the demand for global food resources and the associated GHG footprint. Researchers have estimated the climate footprint savings that ma…

Food waste prevention in Europe can generate major footprint savings

New calculations show that the European countries have great potential for reducing the demand for global food resources and the associated GHG footprint. Researchers have estimated the climate footprint savings that ma…

New study: Pig welfare outweighs climate concerns for consumers

Consumers would rather pay more for higher-welfare pork than for pork with a reduced climate footprint. Politicians and the pork industry can learn from the result, according to the researchers behind the University of…

New study: Pig welfare outweighs climate concerns for consumers

Consumers would rather pay more for higher-welfare pork than for pork with a reduced climate footprint. Politicians and the pork industry can learn from the result, according to the researchers behind the University of…

Pinpointing the emergence of muddy flavors in your fish

Many people have experienced a muddy off-flavor in farmed fish. While the aquaculture industry has known about the problem for 20 years, it continues to impact the consumption of otherwise healthy and potentially…

Ancient technology turns plant-based cheese into 'something we want to eat'

To produce plant-based cheeses that feel and taste like dairy cheese, scientists have their sights set on fermentation. In a new research result, University of Copenhagen scientists demonstrate the potential of…