News about Food

Some guts are better than others at harvesting energy

New research from the University of Copenhagen suggests that a portion of the Danish population has a composition of gut microbes that, on average, extracts more energy from food than do the microbes in the guts of thei…

Some guts are better than others at harvesting energy

New research from the University of Copenhagen suggests that a portion of the Danish population has a composition of gut microbes that, on average, extracts more energy from food than do the microbes in the guts of thei…

Newly appointed professor: Data science can save food research decades

We can potentially save decades of food research by using data science to investigate where we have the greatest chance of finding the most significant results. It is a latent game changer when we want to convince…

Umami is key to make plant-based Christmas dinner taste like Christmas

How do you combine plant-based foods to bring out the flavours of Christmas? A food engineer and ph.D. from the University of Copenhagen has experimented in Gastro Science Lab. Boosting of umami taste is key.

Student project grants 2022/2023

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The wealthier we become, the fewer homemade meals we eat

The wealthier we are, the less time we spend cooking and washing up. This is demonstrated by a global megatrend, now investigated by a researcher at the University of Copenhagen. The trend applies to Danes as well, who…

Learning how to grow super mushrooms, with termites as teachers

Termites have cultivated and eaten them for 30 million years. This incredible mushroom has more protein than chicken, soy and corn, but has yet to be grown by humans. By imitating termites, scientists at the University…

Almost every other Dane is trying to cut back on meat

New sociological research shows that almost half of the Danish population is trying to reduce their meat consumption.

Recipient of the Nils Foss Talent Prize 2022 makes microalgae more edible

Food chemist Mahesha Manjunatha Poojary from the Department of Food Science at the University of Copenhagen (UCPH FOOD) is one of this year's two recipients of the Nils Foss Talent Prize, and if you ask him what we…

Researchers will study the structures of food at the atomic level through a new Danish-Swedish collaboration

Why is yoghurt so silky smooth and delicious and how do you achieve the same consistency using plant-based components? Researchers from the Department of Food Science can investigate this through a new collaboration…

Professor Lene Jespersen turns 60

Professor at the Department of Food Science at the University of Copenhagen (UCPH FOOD) Lene Jespersen is turning 60 on November 4 2022.

Now we know how plants steer clear of salt

To avoid salt in soil, plants can change their root direction and grow away from saline areas. University of Copenhagen researchers helped find out what makes this possible. The discovery changes our understanding of ho…

Is the future of whipped cream fat-free and made of bacteria and beer waste?

Bacteria-based whipped cream could be the future. Food researchers at the University of Copenhagen have developed a fat-free prototype of the much-beloved substance built using bacteria instead of milk fat – in both…

Is the future of whipped cream fat-free and made of bacteria and beer waste?

Bacteria-based whipped cream could be the future. Food researchers at the University of Copenhagen have developed a fat-free prototype of the much-beloved substance built using bacteria instead of milk fat – in both…

Speech by Head of Department Svend Christensen for PLEN's 10-year anniversary

PLEN celebrated 10 years of science, education and collaboration in agricultural science, biotechnology and environmental sciences at University of Copenhagen on 14 October 2022. In his anniversary speech, Professor…

Mexicans should consume less ultra-processed products – especially pregnant women

Ultra-processed products negatively impact Mexican pregnant women, and Mexico could learn a great deal from Denmark when it comes to living a healthier life, says Adriana Granich, a Mexican epidemiologist and medical…

Boosting umami flavour to get us to love green food

With an advanced degree in food science in her back pocket, Charlotte Vinther Schmidt has secured two dream jobs as an independent food entrepreneur and a researcher at the University of Copenhagen. We interviewed the…

Plant-based foods: New specialisation in the MSc Programme in Food Science and Technology

We have to get better at processing plants into climate-friendly foods, while at the same time focusing on nutrition, health, and taste. That’s why we, at the University of Copenhagen, are offering a specialisation in…

Documentary takes a behind the scenes look at AQRIFood

A new documentary by Danish TV2 focuses on plant-based foods that are more sustainable and will be able to nourish the growing global population in the future.

Time to harvest the crops that will make vegan beef better

Ten varieties of oat, peas and faba beans for the AQRIFood project are thriving as the harvest time draws near. The following analysis and processing might reveal qualities in each crop that translate into better taste…

Cheese-based ‘magic dust’ will make you love plant-based meals

Food researchers from the University of Copenhagen will, in collaboration with Lactosan A/S, investigate how cheese in powder form can boost umami taste and mouthfeel (kokumi) in plant-based food. The researchers will…

First AQRIFood leaf samples are ready for nutrient analysis

Once analyzed, the samples collected from our Sejet breeding plots will hopefully reveal the best quality crops for plant-based foods.

Green and sustainable food should become the automatic choice

One of the main obstacles to introducing a more climate-friendly food culture in Denmark is the many everyday barriers. So says Professor Bente Halkier, who researches everyday life.

Starch from plants is key to bioplastic that is actually degradable

Professor Andreas Blennow’s research group experiments with bioplastics, nutritionally healthy crops and antibiotic multiresistance, but sustainability is the bond that ties Starch together.