News about Food

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…

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…