News about Sustainability

CILG researcher becomes co-director of COPE

On the 1st of November 2022, Associate Professor Beatriz Martinez Romera became co-director of the Copenhagen Center for Disaster Research (COPE).

New Project Student at CILG

Elias joined CILG in October 2022 as a project student. At CILG, he will assist on a variety of research projects.

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…

Conferences and workshops

Matteo Egiddi was sharing his work at a number of conferences in 2022.

Jolein Holtz

Jolein Holtz is a PhD Candidate at the Grotius Centre for International Legal Studies at the University of Leiden.

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…

Apply now for the EnvEuro MSc program 2023

Application for the EnvEuro MSc program in "Environmental Science - Soil, Water and Biodiversity" is now open Application deadline for 2023 is found here notice different deadlines for each university

Call for Abstracts - X Interdisciplinary Seminar on Climate, Energy and Sustainability

The 10th Edition of the Interdisciplinary Seminar on Climate, Energy and Sustainability will take place in a hybrid form on the 9th of February 2023 at the Faculty of Law, University of Copenhagen, and on Zoom.

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…

The ideal of freedom in the Anthropocene

Associate Professor Mikael Carleheden and PhD student Nikolaj Schultz have published the article ‘The ideal of freedom in the Anthropocene: A new crisis of legitimation and the brutalization of geo-social conflicts’ in…

Course on Carbon Capture and Storage

The Faculty of Law offers a 3-hour course on Carbon Capture and Storage (CCS) for professionals.

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…

PurpLE Launch Seminar Overview

On the 9th September 2022, the Purchase Power – Sustainable Public Procurement Through Private Law Enforcement PurpLE project was launched with an international seminar introducing the project's main themes at the…

Bio-what? Half of Danes don’t know what biomass is

Nearly half of Danes have never heard of Denmark’s largest source of renewable energy. The finding, reported in a study from the University of Copenhagen, is the first to explore Danish attitudes to woody biomass as an…

Katherine Richardson receives honorary doctorate

For her years in research and her scientific contributions, Professor and Leader of Sustainability Science Centre, Katherine Richardson receives an honorary doctorate at the Arctic University of Norway.

Hologenomics viewed through a mathematical lens

A recent paper published by researchers from Center for Evolutionary Hologenomics (CEH) and collaborators on a strategic model of a host-microbe-microbe system not only reveals the importance of a joint host-microbe…

When you Google the word 'tick', you're helping science

Knowledge about the spread of tick-borne diseases is extremely limited and notoriously difficult to acquire. A new study from the University of Copenhagen demonstrates that internet searches just might be the way to kee…

New biodiversity report: The value of nature should be included in Danish economic decision making

Denmark is miles away from meeting its agreed targets for nature and biodiversity. To remedy the Danish and global biodiversity crisis effectively, we need to improve how the value of nature is measured to allow…

Phages to fight bacterial infections

A team of researchers from England, Scotland, Norway, and Denmark have joined forces to develop a safe and efficient phage therapy approach to control the bacteria Pasteurella in Atlantic Salmon farms.

How do we ensure local support for green energy production?

Huge Power-to-X investments in new hydrogen-based fuels shall propel the green transition in Denmark towards 2050. But how do we prevent local conflicts over new production plants?

How to see the forest and the trees

PhD student Mar Moure shares learnings and impressions from this year's IUFRO Risk Analysis conference "Socio-ecological conflicts in forest management: risks of (not) adapting?".

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.