News about Food

Good deals - bad for the climate: Supermarket volume discounts lead to food waste

A new study reveals an unfortunate effect of supermarkets' popular “2 for 1” offers: Not only do they make us buy more, these offers also lead to food waste at home.

Good deals - bad for the climate: Supermarket volume discounts lead to food waste

A new study reveals an unfortunate effect of supermarkets' popular “2 for 1” offers: Not only do they make us buy more, these offers also lead to food waste at home.

Mahesha M. Poojary receives a Sapere Aude: DFF Starting Grant

Associate Professor Mahesha Pooja receives a prestigious Sapere Aude: DFF Starting Grant which he will use to investigate the chemical changes in plant-based foods when heavily processed, and these new molecules’ effect…

Green transition to be “the new normal” for future farmers

The FEAST research project has received DKK 4.75 million from Innovation Fund Denmark, AgriFoodTure and NextGenerationEU to anchor sustainability theory and practice in agricultural education institutions through…

A dedicated and plant-focused leader says goodbye

After eight years as head of the Department of Food Science (UCPH FOOD), Anna Haldrup is now passing the torch to a new department head and retiring.

New Research: Maternal Diet During Pregnancy Linked to Child Brain Development and Intelligence

A new Danish study reveals that what mothers eat during pregnancy may play a crucial role in shaping their child’s brain growth and cognitive abilities later in life. The findings highlight that early-life nutrition —…

Ancient grain has huge climate potential and could play a key role in Europe’s future

Sorghum is one of the world’s oldest grains and possesses many traits that can benefit food security, climate resilience, and biodiversity. However, the mechanisms behind these traits have long remained a mystery to…

Ancient grain has huge climate potential and could play a key role in Europe's future

Sorghum is one of the world’s oldest grains and possesses many traits that can benefit food security, climate resilience, and biodiversity. However, the mechanisms behind these traits have long remained a mystery to…

Lecturer creates app to help his non-coding students

Throughout both Farhad Panah’s Ph.D. and during his 3 years as a lecturer on the Microbiome Analysis course, he has longed for a better tool to perform the analyses than the ones on offer. Last summer, he built that too…

Popular cooking cheese made with peas yields same taste and texture

A significant amount of the milk used in a popular cooking cheese can be substituted with plants, all while maintaining its taste and texture. Researchers from the University of Copenhagen have demonstrated this by…

Popular cooking cheese made with peas yields same taste and texture

A significant amount of the milk used in a popular cooking cheese can be substituted with plants, all while maintaining its taste and texture. Researchers from the University of Copenhagen have demonstrated this by…

What we can learn from Malawi: Trees can benefit health, economy and climate

Denmark's Green Tripartite Agreement aims to plant trees in an effort to restore nature and reduce agricultural land. However, a new study from Malawi shows that trees can do more than just capture CO₂ – they can also…

New Research: Strong Link Between Western Diet During Pregnancy and ADHD

New research from Denmark reveals that a mother’s diet during pregnancy—characterised by a Western dietary pattern high in fat and sugar and low in fresh ingredients—may increase the risk of neurodevelopmental disorders…

New Research: Strong Link Between Western Diet During Pregnancy and ADHD

New research from Denmark reveals that a mother’s diet during pregnancy—characterised by a Western dietary pattern high in fat and sugar and low in fresh ingredients—may increase the risk of neurodevelopmental disorders…

50 million to revolutionize sustainable plant-based food production

Having secured a Novo Nordisk Foundation RECRUIT grant of DKK 50 mil. Professor Remko Boom is joining the Department of Food Science, where he will combine data- and food science to improve the sustainability of…

VAT adjustments could save 170,000 lives a year in Europe

170,000 deaths a year could be avoided if European countries were to increase value-added tax (VAT) rates on meat and dairy products, while reducing them on fruits and vegetables. Such changes would also reduce Europe’s…

Unlocking the protein digestibility of Nordic tempeh

A sample of tempeh made from fava beans that had been fermenting longer than intended has revealed how to improve the product’s protein digestibility—without altering its taste or texture.

Green food production needs more green measurements

The green transition of our diet requires a similar green transformation of our food production, which increasingly relies on measuring quality and efficiency across all stages of the production chain. The solution to…

How chemical reactions deplete nutrients in plant-based drinks

A University of Copenhagen study of plant-based drinks reveals a common issue: they are lacking in proteins and essential amino acids compared to cow’s milk. The explanation lies in their extensive processing, causing…

How chemical reactions deplete nutrients in plant-based drinks

A University of Copenhagen study of plant-based drinks reveals a common issue: they are lacking in proteins and essential amino acids compared to cow’s milk. The explanation lies in their extensive processing, causing…

Using food research expertise for genetic diagnostics

There are significant similarities in research expertise between food- and medical science, especially when it comes to microbiology and DNA sequencing. These similarities are what Associate Professor Lukasz Krych is…

Researchers eliminate the gritty mouth feel: How to make it easier to eat fiber-rich foods

Fiber is something that most of us get far too little of. To change that, we need to actually enjoy eating it. Food researchers from the University of Copenhagen have now invented a "disguise" that solves the problem of…

Researchers eliminate the gritty mouth feel: How to make it easier to eat fiber-rich foods

Fiber is something that most of us get far too little of. To change that, we need to actually enjoy eating it. Food researchers from the University of Copenhagen have now invented a "disguise" that solves the problem of…

Children's gut bacteria may hold the key to diarrhea treatment

Diarrhea claims the lives of 500,000 children each year in low- and middle-income countries. Now, Danish and Ethiopian researchers have linked chronic diarrhea to a specific pattern of gut bacteria, a discovery that…