News about Food

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.

We prefer farmed salmon – as long as we don't know what we're eating

A blind taste test by University of Copenhagen researchers demonstrates that Danes prefer the taste of both conventionally and organically farmed smoked salmon over wild-caught salmon. However, the picture is turned…

Danes have reduced meat consumption – but we lag behind other Europeans

A major new survey on meat consumption in Europe reports that Europeans have a growing appetite for plant-based foods and that meat consumption has dipped. While this applies to Denmark as well, Danes lag behind the…

Danish children love fish, but eat it all too rarely

Danish children eat less than a third of the recommended amount of fish. A new study by researchers at the University of Copenhagen reports that this isn’t because kids don’t like fish – in fact, they’re wild about it.…

Robots can improve agriculture, but old laws stand in the way

Agricultural robots have the potential to address labour shortages and increase global food security. However, outdated laws are an obstacle for these new technologies according to a new study from the University of…

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…