News about Food

Farmers' share of food prices has fallen

The path from farm to fork is getting longer and longer on a global scale. In fact, most of what we pay for food doesn’t go to those who grow or raise foods, but to food processors, packagers, transporters and others. A…

Ancient riddle solved: Danish researchers find a way to make faba beans safe for all to eat

Consuming large amounts of faba beans can be dangerous for about 400 million people due to a compound called vicine, which accumulates in the beans. This limits their potential as a widespread, sustainable source of…

Ancient riddle solved: Danish researchers find a way to make faba beans safe for all to eat

Consuming large amounts of faba beans can be dangerous for about 400 million people due to a compound called vicine, which accumulates in the beans. This limits their potential as a widespread, sustainable source of…

New in ISBUC: Eva Kummer

Eva Kummer is one of the newest members of ISBUC. In April 2021, Eva was recruited as an Associate Professor in the Structural Biology Group at the Centre for Protein Science, UCPH.

The sense of smell in older adults declines when it comes to meat, but not vanilla

Contrary to what science once suggested, older people with a declining sense of smell do not have comprehensively dampened olfactory ability for odors in general – it simply depends upon the type of odor. Researchers at…

Researchers show new holistic approach to genetics and plant breeding

A group of researchers has discovered a new approach to cereal plant breeding that takes into account the internal "calculator" of plant seeds that makes them continuously reorganise themselves (global coherence). The…

Beetles that pee themselves to death could be tomorrow’s pest control

Various beetle species have gobbled through grain stores and weakened food production worldwide since ancient times. Now, researchers at the University of Copenhagen have discovered a better way of targeting and…

Climate labeling reduces our CO2 footprint — even for those who willfully attempt to remain uninformed

Climate labels informing us of a meat product’s carbon footprint cause many people to opt for climate-friendlier alternatives. This applies to people who are curious about a product’s carbon footprint, as well as to…

LITTLE NINJA protein helps crops grow more side shoots

A tiny, newly discovered protein can regulate how tall grass species like wheat, barley and rice become and how many side shoots they produce. University of Copenhagen researchers have identified the microProtein LITTLE…

Researchers discover how to control zinc content in plants: Could help the world’s malnourished

Over 2 billion people worldwide are malnourished due to zinc deficiency. Led by the University of Copenhagen, an international team of researchers has discovered how plants sense zinc and use this knowledge to enhance…

Fermentation can help us develop new, green foods

Society can benefit greatly from fermentation as a path towards a more climate-friendly food system if we start researching the fermentation of plants, new raw materials and surplus vegetables, says Professor of…

Researchers want to reduce mortality among very preterm infants

Very preterm infants, who weigh less than 1,500 grams at birth (typically born before week 32 of gestation), have a greatly increased risk of the serious intestinal disease necrotizing enterocolitis (NEC). Researchers…

New study: Which beverages burst with umami potential?

In a new and first of its kind study, University of Copenhagen researchers study fermented beverages to find the one with the most umami flavour. Which one wins—champagne, beer, wine or sake? A UCPH researcher answers…

Feature Interview: Henriette Elisabeth Autzen

Henriette Elisabeth Autzen is one of the newest members of ISBUC. In February 2020, Henriette was recruited as an Associate Professor in Biomolecular Sciences at the Department of Biology, UCPH, establishing her own lab…

Danish and Chinese tongues taste broccoli and chocolate differently

Two studies from the University of Copenhagen show that Danes aren’t quite as good as Chinese at discerning bitter tastes. The research suggests that this is related to anatomical differences upon the tongues of Danish…

We want people to choose green

A call for applications sparked off a conversation around the dining table in a dorm, which quickly turned into a brainstorm on how to make a difference in reducing greenhouse gas emissions.

The timeless, complimentary taste of oysters and champagne—explained

Matching prices aren’t the only reason oysters and champagne pair so well. According to a study published by the University of Copenhagen today, an uncanny umami synergy makes the combination of yeast-brewed bubbly and…

Students develop beer with an umami taste in the brewery at the University of Copenhagen

Students from Beverage Forum recently gathered to test methods for making beer with an umami taste in the research brewery (R.E.Brew) at the University of Copenhagen (FOOD). It gave them the opportunity to try their han…

Climate joker in agricultural livestock to be studied at the University of Copenhagen

What if you could remove a significant portion of the greenhouse gas emissions coming from agriculture in a single stroke? This may sound unbelievable, but it is actually what a group of researchers at the Department of…

Danish and American researchers will study the intestinal response to a new calcium product designed to strengthen bones

A new research project, RENEW, will examine whether it is possible to increase women’s bone strength using a new calcium product that is being developed by the project, thus preventing osteoporosis. Danish and American…

"I only had one French fry": New method will shield food studies from untruthful answers

A great deal of food research hinges upon the honesty of participants in relation to what they say they have eaten. In a new study, researchers from the University of Copenhagen, among others, deployed a method that in…

Growing sustainable oyster mushrooms on by-products

Researchers at the Department of Food Science at the University of Copenhagen, together with three companies, are developing a food ingredient from oyster mushrooms that are grown on e.g. by-products from the beer…

Sweet taste is enhanced if the surroundings "look sweet"

A sweet drink tastes even sweeter if you drink it in surroundings that are also visually associated with sweetness. This is shown in a new study from the Future Consumer Lab at the Department of Food Science at the…

New rules for thesis writing in UCPH FOOD’s MSc programmes

The rules for thesis writing in UCPH SCIENCE MSc programmes will change soon, which will affect both students and our partners in the food industry. The time allowed for writing a thesis has been shortened, so UCPH FOOD…