| | | | | | Dear reader, Our newsletter has changed its name to UCPH FOOD Alumni & Friends. We've done this to make it clear that our newsletter is for anyone with an interest in our research field and educational programmes. It'll be in English, as it is meant for both current students, FOOD alumni, industry partners and those who simply wish to stay well informed on food science. Everyone is welcome, and we hope you will share this sign-up page with former classmates and others who might be interested. In this newsletter, you can stay up to date on upcoming events, the latest research, and what's happening on our food education programs. In short, it keeps you informed on our activities, allowing you to get a quick overview of the newest developments at UCPH FOOD. Happy reading to both new and old readers. Anna Haldrup | | | | |
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| | | | | Consumer skepticism about the taste of vertically farmed greens is widespread. But the first scientific taste test from the Department of Food Science and Plant Food & Research, New Zealand, shows that respondents rate greens grown vertically and without soil as just as good as organic ones. Read more here. | | | | |
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| | | | | How do our intestinal bacteria affect our brains and our psyche? Could you, for example, treat anorexia through feces-as-pills that can change the microbial composition of the gut microbiome? That and much more is what Kenneth Klingenberg Barfod dives into in this podcast. Listen to it here (in Danish).
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| | | | | A pan-European survey, called "Evolving appetites: an in-depth look at European attitudes towards plant-based eating" and funded by the EU's Smart Protein project, has found that 51% of meat eaters in Europe claim they are actively reducing their annual meat consumption, up from 46% in 2021. Read more here.
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| | | | | A new shared research project entitled Dansk Bælg (Danish Legumes) has begun. Dennis Sandris Nielsen and Iben Lykke Petersen will be playing a significant role throughout the project, working with both fermentation and nutritional quality assurance, and a joint Ph.d.-student between University College Absalon and UCPH FOOD will be enrolled. Together with partners from the entire chain of food production, Dansk Bælg will develop new technological solutions that allow for new taste- and texture variants of Danish produced legumes. Read more here (in Danish).
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| | | | | UCPH and University College Absalon have agreed on a partnership spanning educational collaboration and facility-sharing for their programs in Biotechnology and Biosolutions in Kalundborg. The partnership will first focus on coordinated efforts in recruitment for both programs and, in addition to other facilities, Biosolutions will get to use Absalon's rooms and facilities in Kalundborg's Biotech City. In the long run, the ambition is to further strengthen the collaboration through joint theses and collaborative projects across institutions. Read more here.
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| | Seminar: Precision fermentation of novel food | |
| | | | This seminar will address the multifaceted challenges associated with the successful implementation of novel production processes, encompassing technological, regulatory, economic, and ethical dimensions. Notable considerations include increasing product yield, navigating legal landscapes, ensuring economic viability, and addressing ethical dilemmas, including consumer acceptance of genetically modified organisms (GMOs). Read more and sign up here (no later than February 22)
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| | | | | Do you want to be a mentor?
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| At FOOD, we want to support our master's students enter the job market after their studies. To do that, we started a mentor network in 2021 with the aim of helping our students on the way from the university to the job market. To do that, we need your help as a mentor. What: It entails four sessions of 1-1.30, during a semester - starting from the fall of 2024. When: The sessions will be arranged by you and the mentees that you will be connected to. How: If you're interested in being a mentor, write Farida Hdidouch to hear more and sign up. | | | | |
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