News about Food

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…

Jorge Ruiz-Carrascal becomes affiliate meat professor at FOOD

Professor Jorge Ruiz-Carrascal’s appointment as affiliated meat technology professor at the Department of Food Science (FOOD), University of Copenhagen, secures high standards of research, education and business…

From ”cook and look” to mechanistic food science

Professor of Food Chemistry Leif Skibsted from the Department of Food Science at the University of Copenhagen will turn 70 on 28 August 2017, and to mark the occasion he has a big wish: More stable resources for…

Celebrated gastronomy professor at FOOD

Ole G. Mouritsen is a professor of gastrophysics and culinary food innovation at the Department of Food Science at the University of Copenhagen, where he directs the research and communication centre Taste for Life. He…

Chinese TV visited FOOD

Chinese CCTV visited Nordic Food Lab at the Department of Food Science (FOOD) at the University of Copenhagen, and filmed for a documentary on umami taste.

New professor in how food microbes affect our health

Microbiologist Dennis Sandris Nielsen from the Department of Food Science at the University of Copenhagen has been appointed professor with special responsibilities in microbial biodiversity and functionality in food an…

Minister was external examiner for PhD defence

The importance of camel milk was emphasised when the Minister for Livestock and Fisheries Professor Fekadu Beyene recently turned out to be an external examiner at Yonas Hailu’s PhD defence at Haramaya University. The…

Process Analytical Technology creates smart production

Many manufacturing companies still base their production on a few seasoned employees who have a high level of knowledge about how the process should be in order to ensure that the final product is in order. This results…

New research provides practical cooking tips for your red wine sauce

Can you get intoxicated by pouring beer or wine into your sauce or stew? This question is important if you are pregnant, have to drive a car or want to track calories. New research from the University of Copenhagen and…

Quick measurements and mathematics combat waste in Danish biotech companies

Food researchers from the Department of Food Science at the University of Copenhagen combat waste in the Danish biotech industry with sensitive sensors and mathematics. They use so-called fast methods, which can measure…

Food is not just the sum of its nutrients. It is time to rethink nutrition labelling

The nutritional value of a food should be evaluated on the basis of the foodstuff as a whole, and not as an effect of the individual nutrients. This is the conclusion of an international expert panel of epidemiologists,…

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…

How we can add to the good lives of older people

Over the last decades, a considerable amount of research has been focussed on children and young people who are, of course, our future. But at present more research is going in the direction of promoting the good lives…

Judith Kyst: We are gathering and sharing our knowledge about the good life in old age

The Department of Food Science, together with two other departments at the University of Copenhagen, has joined forces with the Food Culture Association (Madkulturen) in a new research centre, Centre for Good Older…

Nordic Food Lab publishes book on eating insects

How do you harvest ants from an anthill in the forest? How does trading occur with insects in Thailand? How does an ant taste? Why does it make sense to harvest drone bee larvae, beyond the reason that they taste good?…

Fermentation creates sustainable growth in the West African food sector

In West Africa, spontaneously fermented foods are deeply embedded in the food culture and the population has a great deal of knowledge about how these foods should be produced. This knowledge has been handed down over…

The Indonesian fermented food tempe in Scandinavian context

Head Chef at the Nordic Food Lab, University of Copenhagen, Roberto Flore on how the lab is exploring the traditional Indonesian food tempe in a Scandinavian context. Research Intern Anna Loraine Hartmann on the…

The use of near-infrared spectroscopy is gaining momentum in the food industry

The use of near-infrared spectroscopy (NIRS) in the food industry has gained momentum, estimates a researcher from the University of Copenhagen. The reason is that the method is incredibly effective for quality testing…

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…

Bekzod Khakimov received the first Nils Foss Talent Prize

Bekzod Khakimov, from the Department of Food Science at the University of Copenhagen, is the first recipient of the Nils Foss Talent Prize. He has a PhD in Metabolomics from 2013 and is continuing building the Foodomics…

FOOD Professor Rasmus Bro receives the first Nils Foss Excellence Prize

The first recipient of the Nils Foss Excellence Prize is Professor Rasmus Bro, who works with advanced data analysis at the Department of Food Science at the University of Copenhagen. Rasmus Bro has worked tirelessly to…

Food research prevents illness in infants

Associate Professor Dereck Chatterton at the Department of Food Science at the University of Copenhagen has spent more than 15 years carrying out research in order to improve infant formula for children who cannot be…

Food scientists hunting for biological “blood trail” left by muscles

Already at the age of 50, we begin to lose muscle mass (called sarcopenia), which increases our risk for diseases, resulting in a loss of quality of life and costing society dearly. But if we easily can screen all older…

New interdisciplinary research group at FOOD sees food science as a path to better health

In recent years, the Department of Food Science (FOOD) at the University of Copenhagen has had an increased research focus on how food affects human health. This focus cuts across department disciplines, so FOOD has…