News about Sustainability

Sustainability: A dirty game

Sustainability is a concept that can be hard to understand and even harder to implement. What if you could play your part, by quite literally playing a boardgame? A team of five young researchers from four European…

Lachlan Bryant Lugg

Investigation of the ongoing impacts of climate change in Australia

Small-scale funding for cross-disciplinary plant-based food projects

Development of solutions (technical, products, ideas, concepts, etc.) must be based on cross-disciplinarity and co-creation with one or more end-users. The amount per pilot project is DKK 100-300,000. Max project perio…

Christoffer Ousager

The role of International Law in accommodating Climate Action in the European Union

Newly appointed professor: Data science can save food research decades

We can potentially save decades of food research by using data science to investigate where we have the greatest chance of finding the most significant results. It is a latent game changer when we want to convince…

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.

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

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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.

CPH Cattle Seminar 2022

The CPH Cattle annual seminar was held on the 24th of November 2022.

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).

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…

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…

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…