News about Food

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…

Large Danish food infrastructure collaboration bears fruit

Companies and research communities have achieved new standards of collaboration through the shared state-of-the-art laboratory center, FOODHAY, setting the stage for the development of cutting-edge knowledge and…

Nature draws the hunters out and the leases up

The possibility of shooting game is neither what primarily drives hunters out nor the hunting lease price up. The biggest factors, on the other hand, are associated with outdoor recreation, camaraderie and location,…

Researchers discover how to turn bitter lupins sweet

Lupin seeds are high in protein and could become a sustainable alternative to imported soybeans, but many varieties contain alkaloids that make them toxic and bitter. Now researchers from University of Copenhagen have…

New methods for sensory evaluation of farmed fish

Have you ever wondered why farmed fish taste different than wild fish? In this article, PhD student Pedro Martinez Noguera talks about his research into innovative methods to understand the taste of fish at the…

“Super Mixtures”: Adding Delicious Flavors to Alcohol-Free Beer

If non-alcoholic beer tasted better, it would probably make up a larger proportion of total beer sales and therefore improve public health. A group of researchers at the University of Copenhagen want to make this a…

Celebrating World Microbiome Day with the world's first holobiont data portal

As a leading research institution within the field of hologenomics and microbiome research, Center for Evolutionary Hologenomics proudly participated in the global celebration of World Microbiome Day and on the very sam…

Celebrating World Microbiome Day with the world's first holobiont data portal

As a leading research institution within the field of hologenomics and microbiome research, Center for Evolutionary Hologenomics proudly participated in the global celebration of World Microbiome Day and on the very sam…

Conference: Aquaculture Europe 2023

RASOPTA will be strongly represented at the Aquaculture Europe conference (https://aquaeas.org/) on 18-21 September in Vienna by 5 or 6 ESRs presenting their work.

Master's student talks about her stay at Helix Lab in Kalundborg

Christina Papamichail finished her MSc thesis in Helix Lab with Novo Nordisk on Cleaning In Place (CIP). Read about her thoughts and reflections in connection with the studies in the Helix Lab and about student life in…

Big congratulations to our new Masters of Science!

We celebrated the new graduates from the Department of Food Science and the Department of Sports and Nutrition at the University of Copenhagen.

Wild foods contribute to women’s nutrition during the lean season

Around the world poor people struggle with food insecurity. In some countries, food that grows naturally in forests and on common land (wild food) is relied upon to supplement the daily caloric intake. Researchers from…

Researchers reverse stunting in children, challenging WHO recommendations

At present the WHO does not recommend nutrient supplements for children with stunted growth – a health problem that affects more than one in five children under the age of five globally. The rationale is that supplement…

Debate on Food Waste and Language at Madens Folkemøde

The Food Waste and Language project was featured at Madens Folkemøde where the debate focused on how we communicate about food waste in both a historical and contemporary context.

Genetically modified crops can help both humans and nature

New economic research shows that GM crops increase crop yields, especially in poorer countries. This can also benefit the environment, as more land can be used for nature.

Vitamin B12 deficiency could become a widespread health challenge

As we focus on changing dietary habits and increasing the supply of plant-based foods, we must ensure that a healthy nutritional profile follows, believes tenure-track assistant professor of dairy microbiology and plant…

Danish innovation to convert nutrients and CO2 from shrimp and fish farming into seaweed

Instead of polluting the sea and contributing to global warming, nutrients and CO2 from land-based shrimp and fish farming will be used to produce sea lettuce – a green protein and valuable high-fiber seaweed species –…

UCPH FOOD is leading a project that will convert nutrients and CO2 from shrimp and fish farming into valuable seaweed

Instead of polluting the sea and contributing to global warming, nutrients and CO2 from land-based shrimp and fish farming will be used to produce sea lettuce – a green protein and valuable high-fiber seaweed species –…

Researchers close to unleashing rapeseed’s protein power for human consumption

Half of plant proteins in the EU come from rapeseed plants. Until now, the plant has only been used for oil and animal feed, as it is both bitter and unsafe for human consumption. In a new study published in Nature,…

Researchers close to unleashing rapeseed’s protein power for human consumption

Half of plant proteins in the EU come from rapeseed plants. Until now, the plant has only been used for oil and animal feed, as it is both bitter and unsafe for human consumption. In a new study published in Nature,…

Incredible bacterium can transfer its genes into plants and give them superpowers

Humans have bred for desirable plant and animal traits for millennia by selecting and crossing their offspring. Now, researchers at the University of Copenhagen are taking a natural shortcut to promote beneficial change…

Incredible bacterium can transfer its genes into plants and give them superpowers

Humans have bred for desirable plant and animal traits for millennia by selecting and crossing their offspring. Now, researchers at the University of Copenhagen are taking a natural shortcut to promote beneficial change…

Various ways towards animal product limiting - practical and social engagements in dietary change

This paper explores how people engage in the practicalities of animal product limiting and how they communicate about the dietary changes they are making in interpersonal interactions.

How do farmer-owned cooperatives increase board diversity, when just 5% of their recruitment base are women?

Danish farmer-owned cooperatives are required to elect most of their board members through their own ranks, which hampers the recruitment of female board members. Despite that, the industry has reached the same level as…