News about Food

Ambitious EU climate efforts could increase greenhouse gas emissions in the rest of the world

The more the EU economy succeeds in dialing down greenhouse gas emissions, the more the rest of the world will turn them up – unless a similar level of green ambitions is shared by others. Up to 61.5% of the saved EU…

Viruses from poo can help combat obesity and diabetes

Faecal transplants are currently used to treat certain types of antibiotic-resistant diarrhoea and has also been attempted to treat e.g. inflammatory bowel disease. A new study from the University of Copenhagen suggests…

Crops sown in a uniform spatial pattern produce higher yields and reduce environmental impact

Higher yields and fewer weeds are possible if farmers sow wheat, maize, soy and other crops in more uniform spatial patterns, according to University of Copenhagen researchers. More precise sowing can also help reduce…

Student start-up will offer microbreweries cheap high-end quality control

The start-up company BIRanalyzers is creating a new system for monitoring the quality of beer. It is both cheap and reliable, thus it has the potential to make microbrewing more stable and to reduce waste. To achieve…

Milk is eminently changeable – Richard Ipsen becomes professor emeritus

Richard Ipsen is professor of food structure engineering, with focus on dairy technology, at the Department of Food Science at the University of Copenhagen, and from 1 June – after 43 years in the service of milk – he…

New TV series: Young scientists and food

Danish TV channel TV2 / Lorry brings a TV series about 3 young food scientists from UCPH FOOD, who explores food and how it affects us. You can watch the TV series with English subtitles at the University of Copenhagen'…

Expert: Coronavirus pandemic will not trigger a food crisis

The coronavirus pandemic is unlikely to provoke a food crisis according to a food economics expert at the University of Copenhagen. Food supply and demand have hardly changed. And globally, food stockpiles are topped up…

The composition of urine is related to economic status

Researchers from the University of Copenhagen have shown that the diets of the wealthy and people in risk of poverty are correlated with urinary fingerprints of their respective metabolisms. Urine samples from more than…

Jubilarian of great importance to the Danish dairy industry

On 1 March 2020, Associate Professor Finn Kvist Vogensen will have been employed at the Department of Food Science at the University of Copenhagen (UCPH FOOD) for 40 years. He has spent four decades acquiring knowledge…

Using games to get kids to eat more fruits and vegetables

Board games, card games and even computer games can be used to get children to eat more fruits and vegetables. Conversely, games can also encourage children to eat more unhealthy snacks. This is the conclusion of…

Scientists identify harmful bacteria based on its DNA at a very low cost

Currently, the detection of food poison outbreaks caused by bacteria takes a long time and is expensive, but this does not have to be the case in the future. Researchers from the Department of Food Science at the…

Sociologists to investigate experiences with climate-friendly food

Sociologists will look into experiences with climate-friendly food and social norms around the meal. The new research project is a collaboration between Department of Sociology, University of Copenhagen, and Denmark’s…

8 out of 10 Danes not ready to do completely without meat on the plate

A new University of Copenhagen study reports that the vast majority of Danes prefer a combination of meat and vegetables on their plates and that few are ready to do away with the meat portion. The research results…

New study of consumers' attitude towards a plant-based diet

Consumer knowledge and attitudes towards the term “plant-based diet” has been investigated in Denmark, Belgium, the Netherlands and Spain, in a new study carried out at UCPH FOOD.

Knowledge of the origin of the food makes it taste better

Food we are familiar with tastes the best, but if we know where the food comes from and how it is made, it actually gets better, even if we don’t think the taste is spot on. New research from the Future Consumer Lab at…

Associate Professor Emeritus Egil Waagner Nielsen has passed away

Egil Waagner Nielsen (called Waagner) died October 9, 2019. He passed away quietly.

New EU project to produce new proteins from pasta, bread, and beer

Four-year collaboration between 33 partners across 21 countries to begin in 2020

New food professor: Algae could revolutionise our eating habits

Microalgae have become a hot topic of research around the world and according to Poul Erik Jensen, a new professor in the Department of Food Science at the University of Copenhagen (UCPH FOOD), there are several good…

Video: How to make the African food sector more profitable

Ghanaian shea butter, Kenyan honey and Tanzanian Aloe Vera are among the products, which local farmers can improve their profit from, according to the recently finished UCPH project VALOR.

The flavour of chocolate is developed during the processing of the cocoa beans

Can you manipulate the taste of noble cocoas in different directions to create exciting new flavours for the world’s chocolate fans? Some researchers and cocoa professionals asked that question and the research shows…

New research could provide better food and faster analysis of blood tests

A group of researchers from the Department of Food Science at the University of Copenhagen have figured out how to use deep learning to speed up the analysis of gas chromatographic data. Because this type of analysis is…

Participate in a new major food conference at the University of Copenhagen in August

The University of Copenhagen has the country’s largest research environment for food and is now introducing a new annual food conference, Food Day. Food Day 2019 offers a number of speakers from Denmark and abroad under…

Polyphenols from plants improve the quality of long-life milk

New research from Department of Food Science at University of Copenhagen (UCPH FOOD) shows that long-life milk will have an even longer shelf-life if small amounts of plant extract (polyphenols) are added, for example,…

When the food has suction cups: Chefs and scientists make cephalopods a new delicate everyday food

The seas around Denmark are teeming with cephalopods – more than 20 different species. In the gastrolab, Taste for Life’s gastrophysicists and innovative chefs have studied how the eight and ten-armed molluscs could end…