News about Food

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.

Sowing the seeds for the future of plant-based foods

Seeds were planted of selected oat, pea, and fava bean varieties, as the first phase of the AQRIFood project completed. The crops are well-established and growing well.

How plants colonized the land

University of Copenhagen researchers have shed new light on how plant life became established on the surface of our planet. Specifically, they demonstrated that two genes are indispensable for allowing terrestrial plant…

Phenomenal raw materials will get Danes to fall in love with plant-based diets

Phenomenal raw materials and ingredients are the way forward if more people are to replace meat products with plant-based alternatives and Denmark is to become a world leading producer of plant-based foods. Today, the…

Phenomenal raw materials will get Danes to fall in love with plant-based diets

Phenomenal raw materials and ingredients are the way forward if more people are to replace meat products with plant-based alternatives and Denmark is to become a world leading producer of plant-based foods. Today, the…

FOODHAY - collaboration on the foods of the future

Several Danish universities and companies have joined forces to create a joint high-technology laboratory platform FOODHAY. Through new research infrastructure, FOODHAY will contribute to developing healthy and…

Professor inspired by housewives and schoolchildren

University of Copenhagen professor Dennis Sandris Nielsen has been awarded SCIENCE’s Dissemination Award 2022 for his willingness and ability to communicate research about the broader societal perspectives of bacteria,…

Why the food crisis will pass

Even though the food crisis triggered by the war in Ukraine is now causing acute problems, there is no reason for panic, according to University of Copenhagen food economist Henning Otte Hansen. High food prices will no…

Nordic diet lowers cholesterol and blood sugar – even if you don't lose weight

A healthy Nordic diet can prevent a range of diseases. Until now, the health benefits attributed to a Nordic diet by researchers primarily focused on weight loss. But in a new study, University of Copenhagen researchers…

New robot helps dairy workers make Havarti and Danbo

The world's very first cheese robot is on the move and helping a Danish dairy with the quality control of its cheeses. According to the University of Copenhagen researcher behind the invention, the robot can save dairy…

Pharmaceutical residues in sewage sludge and cattle manure do not have the feared effect

Pharmaceutical residues and chemicals from personal care products in sewage sludge and cattle manure do not have a detectable toxic effect on nematodes living in agricultural fields, according to 14-year-long experiment…

Researchers make non-alcoholic beer taste like regular beer

Finally, researchers have found a way to brew non-alcoholic beer that tastes just like regular beer. Even more, the method is far more sustainable than the existing brewing techniques. “It’s a game changer for…

X-rays will make plant diets of the future more tasty

X-rays can be used to examine the tiniest parts of food and provide us with fresh knowledge about what makes yogurt feel soft and what it takes for chocolate to have just the right snap. According to researchers at the…

Satellite images reveal a nexus between war, cropland abandonment and food insecurity in South Sudan

A new study sheds light on a complex interaction of armed conflict, cropland abandonment and implications to food security in war-ravaged South Sudan.

Healthy shopping peaks in January

Year after year, January is the month when we load our shopping baskets with the healthiest foods, according to new data from the University of Copenhagen. Is it because so many New Year's resolution makers are seeking…

Food scientist wants to create data model for personalised dietary recommendations

Researchers from the University of Copenhagen want to create a personalised dietary profile that knows the individual and can help by saying: Go, stop or reconsider with regards to what you eat and drink.

New grant from VELUX FONDEN – Fighting food waste

From 2022 till 2025 CIP will be part of an interdisciplinary research project on food waste funded by VELUX FONDEN’s HUMpraxis programme.