Christoffer Ousager Christoffer’s project report named: "‘The role of International Law in accommodating Climate Action in the European Union’ is supervised by Associate Prof. Beatriz Martinez Romera. The report will elucidate the legal…
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.
New publication from CarGo members Frank Sejersen, Kristian Søby Kristensen and our Johanna Bürkert contributed to the 10th volume on Current Developments in Arctic Law,
Most colors are eco criminals: Here’s how to make purple greener The colors of our clothes, cosmetics, furniture and all sorts of things around us are nearly all based on crude oil, making them far from environmentally innocent. UCPH researchers have teamed up with Danish company…
Most colors are eco criminals: Here’s how to make purple greener The colors of our clothes, cosmetics, furniture and all sorts of things around us are nearly all based on crude oil, making them far from environmentally innocent. UCPH researchers have teamed up with Danish company…
Student project grants 2022/2023 Lorem ipsum dolor sit amet, consectetur adipisci elit, sed eiusmod tempor incidunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrum exercitationem ullam corporis suscipit laboriosam, nisi ut…
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.
MA course “International Investment Law and Sustainability” We invite you to join Joanna Lam and Hersh Sewak in the spring semester 2023 for the course on International Investment Law and Sustainability. Course registration is open now.
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…
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…