News about Food

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…

A new MSc in Biosolutions programme to open in Kalundborg next year

The University of Copenhagen will open a new two-year MSc in Biosolutions programme in Kalundborg in 2024. The goal is to train graduates with a solid knowledge of sustainable solutions and technologies for the bio-base…

Astrid ferments plant-based cheese

Cheese is the most exciting food there is – especially if it is made from plants! So thinks Astrid Bonke, who has a bachelor’s degree in Food and Nutrition and has since studied Food Science with a specialisation in…

Critical, but willing to drink: Consumers’ perspectives on the use of advanced breeding methods in dairy production

Danish consumers are concerned about advanced breeding methods in dairy production. However, a new research study has found that they are willing to drink the milk as long as the methods have not been used directly on…

Critical, but willing to drink: Consumers’ perspectives on the use of advanced breeding methods in dairy production

Danish consumers are concerned about advanced breeding methods in dairy production. However, a new research study has found that they are willing to drink the milk as long as the methods have not been used directly on…

New PhD course in Sensory evaluation and food preferences

We offer a new PhD course in sensory science: "Sensory evaluation and food preferences". The course is open for registration until 11 April 2023 and takes place at the Department of Food Science at the University of…

Denmark spearheading transformation of EU food system

The University of Copenhagen is leading a comprehensive new EU project, CLEVERFOOD, that will facilitate a society-wide mobilisation of European citizens to transform the European food system that benefits climate goals…

Coffee with milk may have an anti-inflammatory effect

Can something as simple as a cup of coffee with milk have an anti-inflammatory effect in humans? Apparently so, according to a new study from the University of Copenhagen. A combination of proteins and antioxidants…

What the heck are pulses? European unawareness stands in the way of this “green” superfood

European consumption of pulses doesn’t stack up against national dietary recommendations – with Denmark in last place. This is the finding of a new EU-funded study by the University of Copenhagen as part of the…