News about Food

Viser 145 til 163 af 163 dokumenter.

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…

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…

Upcoming UCPH FOOD professor Serafim Bakalis receives The Hutchison Medal

Serafim Bakalis, who starts on 20 July 2020 as professor in Dairy Product and Technology at the Department of Food Science at the University of Copenhagen (UCPH FOOD), has been awarded The Hutchison Medal for a…

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…

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…

New research to treat acute malnutrition

Researchers from University of Copenhagen and humanitarian organizations have conducted a large study in Burkina Faso in West Africa treating more than 1600 children with acute malnutrition. The study showed that…

Six-legged livestock – sustainable food production

Farming crickets for human consumption is less of a burden on the environment than other livestock production systems according to a new study by the University of Copenhagen’s Department of Nutrition, Exercise and…

Beans and peas increase fullness more than meat

Meals based on legumes such as beans and peas are more satiating than pork and veal-based meals according to a recent study by the University of Copenhagen’s Department of Nutrition, Excercise and Sports. Results sugges…

Older people should have better food: Malnutrition costs billions

Every second older person loses weight unintentionally when living in a nursing home or during hospitalization, and 20% of frail, dependent older people weigh too little. This reduces the quality of life for older peopl…

New blood test can predict future breast cancer

By analysing a simple blood sample, scientists from the University of Copenhagen have succeeded in predicting if a woman will get breast cancer within two to five years. The method – a metabolic blood profile – is still…