Københavns Universitets Videoportal web@adm.ku.dk https://ku.23video.com da-dk Visualplatform http://blogs.law.harvard.edu/tech/rss Københavns Universitets Videoportal episodic no https://ku.23video.com/files/rv1.9/sitelogo.gif https://ku.23video.com http://video.ku.dk/photo/89478042/master-of-science-in-biosolutions <p>Biosolutions is a new master's programme based in Kalundborg and&nbsp;closely connected&nbsp;to the biotech industry. The Head of Studies talks about biosolutions as a field of science, and Ariadna and Lukas talk about student life in Kalundborg. You can also meet business representatives from two large biotech companies, both in search for graduates within the field of biosolutions.</p><p><a href="http://video.ku.dk/photo/89478042/master-of-science-in-biosolutions"><img src="http://video.ku.dk/64968575/89478042/7bd18e5384bccb15e226e5073cf92fd5/standard/download-37-thumbnail.jpg" width="75" height=""/></a></p> http://video.ku.dk/photo/89478042 Fri, 20 Oct 2023 07:43:39 GMT Master of Science in Biosolutions Biosolutions is a new master's programme based in Kalundborg andclosely connectedto the biotech industry. The Head of Studies talks about biosolutions as a field of science, and Ariadna and Lukas talk about student life in Kalundborg. You can also meet business representatives from two large biotech companies, both in search for graduates within the field of biosolutions. Biosolutions is a new master's programme based in Kalundborg andclosely connectedto the biotech industry. The Head of Studies talks about biosolutions as a field of science, and Ariadna and Lukas talk about student life in Kalundborg. You can also... Københavns Universitets Videoportal 04:20 <p>Biosolutions is a new master's programme based in Kalundborg and&nbsp;closely connected&nbsp;to the biotech industry. The Head of Studies talks about biosolutions as a field of science, and Ariadna and Lukas talk about student life in Kalundborg. You can also meet business representatives from two large biotech companies, both in search for graduates within the field of biosolutions.</p><p><a href="http://video.ku.dk/photo/89478042/master-of-science-in-biosolutions"><img src="http://video.ku.dk/64968575/89478042/7bd18e5384bccb15e226e5073cf92fd5/standard/download-37-thumbnail.jpg" width="75" height=""/></a></p> biochemistry biology biotechnology food production food science green transition sustainability http://video.ku.dk/photo/82089126/what-is-the-3domics-project <p>In this first explainer video, we introduce the 3D'omics EU H2020 project at Center for Evolutionary Hologenomics as well as the projects aims.</p><p><a href="http://video.ku.dk/photo/82089126/what-is-the-3domics-project"><img src="http://video.ku.dk/64968560/82089126/7241cd14f4ecdef2ae403bb96b02d859/standard/download-10-thumbnail.jpg" width="75" height=""/></a></p> http://video.ku.dk/photo/82089126 Thu, 15 Dec 2022 13:36:20 GMT What is the 3D'omics project? In this first explainer video, we introduce the 3D'omics EU H2020 project at Center for Evolutionary Hologenomics as well as the projects aims. In this first explainer video, we introduce the 3D'omics EU H2020 project at Center for Evolutionary Hologenomics as well as the projects aims. Københavns Universitets Videoportal 02:11 <p>In this first explainer video, we introduce the 3D'omics EU H2020 project at Center for Evolutionary Hologenomics as well as the projects aims.</p><p><a href="http://video.ku.dk/photo/82089126/what-is-the-3domics-project"><img src="http://video.ku.dk/64968560/82089126/7241cd14f4ecdef2ae403bb96b02d859/standard/download-10-thumbnail.jpg" width="75" height=""/></a></p> 3D 3D'omics center for evolutionary hologenomics EU project Explainer video food production Microbiome Omics Research sustainability http://video.ku.dk/photo/64441611/a-hologenomic-approach-to <p>This animated video explains&nbsp;the Holofood EU project at Center for Evolutionary Hologenomics&nbsp;and how we use the hologenomic approach to create a more sustainable food production for future generations. The animation is produced by the Holofood EU project and Center for Evolutionary Hologenomics together with the production company Madeclear.</p><p><a href="http://video.ku.dk/photo/64441611/a-hologenomic-approach-to"><img src="http://video.ku.dk/60650858/64441611/1532cf32098700c9573ea3e8265cda2f/standard/download-6-thumbnail.jpg" width="600" height="338"/></a></p> http://video.ku.dk/photo/64441611 Tue, 22 Sep 2020 13:59:11 GMT A hologenomic approach to sustainable food production This animated video explainsthe Holofood EU project at Center for Evolutionary Hologenomicsand how we use the hologenomic approach to create a more sustainable food production for future generations. The animation is produced by the Holofood EU project and Center for Evolutionary Hologenomics together with the production company Madeclear. This animated video explainsthe Holofood EU project at Center for Evolutionary Hologenomicsand how we use the hologenomic approach to create a more sustainable food production for future generations. The animation is produced by the Holofood EU... Københavns Universitets Videoportal 01:53 <p>This animated video explains&nbsp;the Holofood EU project at Center for Evolutionary Hologenomics&nbsp;and how we use the hologenomic approach to create a more sustainable food production for future generations. The animation is produced by the Holofood EU project and Center for Evolutionary Hologenomics together with the production company Madeclear.</p><p><a href="http://video.ku.dk/photo/64441611/a-hologenomic-approach-to"><img src="http://video.ku.dk/60650858/64441611/1532cf32098700c9573ea3e8265cda2f/standard/download-6-thumbnail.jpg" width="600" height="338"/></a></p> Center for Evolutionary Hologenomics European evolution food production genomics Holofood hologenomics holoomics microbiome sustainability http://video.ku.dk/photo/52515678/the-history-of-food-science-in-1 <p><p><a href="https://video.ku.dk/the-history-of-food-science-in-2">Link to the History of Food Science in Denmark - episode 3</a></p><p><a href="https://video.ku.dk/the-history-of-food-science">Link to the History of Food Science in Denmark – episode 4</a><br></p><p><a href="https://video.ku.dk/the-history-of-food-science-in">Link to the History of Food Science in Denmark – episode 1</a></p><p>In Denmark, the modern&nbsp;history of food science begins with the establishment of the Royal Veterinary and Agricultural University (RVAU) at Frederiksberg in 1858 – which today &nbsp;is a&nbsp;part of the University of Copenhagen. The RVAU employed researchers/teachers who, through research, dissemination and education, paved the way for a huge export adventure of butter and bacon at a time when Denmark was struggling to keep up the export of cereals.</p><p>One of the key researchers was Niels Johannes Fjord, the Niels Bohr of food science in Denmark. Fjord was extremely energetic and set up his own experimental institution, where he and colleagues from the RVAU developed brilliant solutions to problems that were crucial to Denmark’s economy and helped to create the foundation for the Danish welfare system. Fjord’s research became incredibly important when falling prices and high international competition in the grain market meant that Denmark had to majorly reorganise its agriculture. Butter and bacon became the new gold for the country’s export earnings. The question is whether today we are facing a similarly radical shift in food production?</p><p>The challenges of climate, human demand and the UN’s sustainability goals are forcing us to question our current food production. Perhaps we are on the threshold of a new revolution, having to come up with solutions to feed an increasing population in a sustainable way.</p><p>Professor of Food Chemistry Leif Skibsted is the host who shows us the past of Danish food science and draws threads right up to the present.</p><p><b>The TV series is in Danish but is texted in English.&nbsp;</b></p><p><br></p></p><p><a href="http://video.ku.dk/photo/52515678/the-history-of-food-science-in-1"><img src="http://video.ku.dk/49543328/52515678/913beb8a4449d25b2a26d32954293fe0/standard/download-2-thumbnail.jpg" width="600" height="338"/></a></p> http://video.ku.dk/photo/52515678 Tue, 28 May 2019 12:27:48 GMT The History of Food Science in Denmark - Part 2 Link to the History of Food Science in Denmark - episode 3Link to the History of Food Science in Denmark – episode 4Link to the History of Food Science in Denmark – episode 1In Denmark, the modernhistory of food science begins with the establishment of the Royal Veterinary and Agricultural University (RVAU) at Frederiksberg in 1858 – which today is apart of the University of Copenhagen. The RVAU employed researchers/teachers who, through research, dissemination and education, paved the way for a huge export adventure of butter and bacon at a time when Denmark was struggling to keep up the export of cereals.One of the key researchers was Niels Johannes Fjord, the Niels Bohr of food science in Denmark. Fjord was extremely energetic and set up his own experimental institution, where he and colleagues from the RVAU developed brilliant solutions to problems that were crucial to Denmark’s economy and helped to create the foundation for the Danish welfare system. Fjord’s research became incredibly important when falling prices and high international competition in the grain market meant that Denmark had to majorly reorganise its agriculture. Butter and bacon became the new gold for the country’s export earnings. The question is whether today we are facing a similarly radical shift in food production?The challenges of climate, human demand and the UN’s sustainability goals are forcing us to question our current food production. Perhaps we are on the threshold of a new revolution, having to come up with solutions to feed an increasing population in a sustainable way.Professor of Food Chemistry Leif Skibsted is the host who shows us the past of Danish food science and draws threads right up to the present.The TV series is in Danish but is texted in English. Link to the History of Food Science in Denmark - episode 3Link to the History of Food Science in Denmark – episode 4Link to the History of Food Science in Denmark – episode 1In Denmark, the modernhistory of food science begins with the... Københavns Universitets Videoportal 33:42 <p><p><a href="https://video.ku.dk/the-history-of-food-science-in-2">Link to the History of Food Science in Denmark - episode 3</a></p><p><a href="https://video.ku.dk/the-history-of-food-science">Link to the History of Food Science in Denmark – episode 4</a><br></p><p><a href="https://video.ku.dk/the-history-of-food-science-in">Link to the History of Food Science in Denmark – episode 1</a></p><p>In Denmark, the modern&nbsp;history of food science begins with the establishment of the Royal Veterinary and Agricultural University (RVAU) at Frederiksberg in 1858 – which today &nbsp;is a&nbsp;part of the University of Copenhagen. The RVAU employed researchers/teachers who, through research, dissemination and education, paved the way for a huge export adventure of butter and bacon at a time when Denmark was struggling to keep up the export of cereals.</p><p>One of the key researchers was Niels Johannes Fjord, the Niels Bohr of food science in Denmark. Fjord was extremely energetic and set up his own experimental institution, where he and colleagues from the RVAU developed brilliant solutions to problems that were crucial to Denmark’s economy and helped to create the foundation for the Danish welfare system. Fjord’s research became incredibly important when falling prices and high international competition in the grain market meant that Denmark had to majorly reorganise its agriculture. Butter and bacon became the new gold for the country’s export earnings. The question is whether today we are facing a similarly radical shift in food production?</p><p>The challenges of climate, human demand and the UN’s sustainability goals are forcing us to question our current food production. Perhaps we are on the threshold of a new revolution, having to come up with solutions to feed an increasing population in a sustainable way.</p><p>Professor of Food Chemistry Leif Skibsted is the host who shows us the past of Danish food science and draws threads right up to the present.</p><p><b>The TV series is in Danish but is texted in English.&nbsp;</b></p><p><br></p></p><p><a href="http://video.ku.dk/photo/52515678/the-history-of-food-science-in-1"><img src="http://video.ku.dk/49543328/52515678/913beb8a4449d25b2a26d32954293fe0/standard/download-2-thumbnail.jpg" width="600" height="338"/></a></p> 19th century 19th century Anders Juel Møller 28. maj 2019 19th century Anders Juel Møller Anna Haldrup Åse Hansen bacon butter cheese dairy production Danish Denmark Department of Food Science Egil Wagner Nielsen Faculty of SCIENCE food food production food revolution Grete Bertelsen Grith Lerche Henrik Siegumfeldt history history of food production History of Food Science Leif Skibsted meat meat production milk Niels Johannes Fjord Royal Veterinary and Agricultural University science history sustainability The History of Food Science in Denmark UCPH FOOD University of Copenhagen http://video.ku.dk/photo/52514172/the-history-of-food-science-in <p><p><a href="https://video.ku.dk/the-history-of-food-science-in-1">Go to Part 2 of The History of Food Science in Denmark</a><br></p><p>In Denmark, the modern&nbsp;history of food science begins with the establishment of the Royal Veterinary and Agricultural University (RVAU) at Frederiksberg in 1858 – which today &nbsp;is a&nbsp;part of the University of Copenhagen. The RVAU employed researchers/teachers who, through research, dissemination and education, paved the way for a huge export adventure of butter and bacon at a time when Denmark was struggling to keep up the export of cereals.</p><p>One of the key researchers was Niels Johannes Fjord, the Niels Bohr of food science in Denmark. Fjord was extremely energetic and set up his own experimental institution, where he and colleagues from the RVAU developed brilliant solutions to problems that were crucial to Denmark’s economy and helped to create the foundation for the Danish welfare system. Fjord’s research became incredibly important when falling prices and high international competition in the grain market meant that Denmark had to majorly reorganise its agriculture. Butter and bacon became the new gold for the country’s export earnings. The question is whether today we are facing a similarly radical shift in food production?</p><p>The challenges of climate, human demand and the UN’s sustainability goals are forcing us to question our current food production. Perhaps we are on the threshold of a new revolution, having to come up with solutions to feed an increasing population in a sustainable way.</p><p>Professor of Food Chemistry Leif Skibsted is the host who shows us the past of Danish food science and draws threads right up to the present.</p><p><b>The TV series is in Danish but is texted in English.&nbsp;</b></p></p><p><a href="http://video.ku.dk/photo/52514172/the-history-of-food-science-in"><img src="http://video.ku.dk/49543316/52514172/676bc1a3f49b0aa285a685b76703bd59/standard/download-2-thumbnail.jpg" width="600" height="338"/></a></p> http://video.ku.dk/photo/52514172 Tue, 28 May 2019 11:18:57 GMT The History of Food Science in Denmark - Part 1 Go to Part 2 of The History of Food Science in DenmarkIn Denmark, the modernhistory of food science begins with the establishment of the Royal Veterinary and Agricultural University (RVAU) at Frederiksberg in 1858 – which today is apart of the University of Copenhagen. The RVAU employed researchers/teachers who, through research, dissemination and education, paved the way for a huge export adventure of butter and bacon at a time when Denmark was struggling to keep up the export of cereals.One of the key researchers was Niels Johannes Fjord, the Niels Bohr of food science in Denmark. Fjord was extremely energetic and set up his own experimental institution, where he and colleagues from the RVAU developed brilliant solutions to problems that were crucial to Denmark’s economy and helped to create the foundation for the Danish welfare system. Fjord’s research became incredibly important when falling prices and high international competition in the grain market meant that Denmark had to majorly reorganise its agriculture. Butter and bacon became the new gold for the country’s export earnings. The question is whether today we are facing a similarly radical shift in food production?The challenges of climate, human demand and the UN’s sustainability goals are forcing us to question our current food production. Perhaps we are on the threshold of a new revolution, having to come up with solutions to feed an increasing population in a sustainable way.Professor of Food Chemistry Leif Skibsted is the host who shows us the past of Danish food science and draws threads right up to the present.The TV series is in Danish but is texted in English. Go to Part 2 of The History of Food Science in DenmarkIn Denmark, the modernhistory of food science begins with the establishment of the Royal Veterinary and Agricultural University (RVAU) at Frederiksberg in 1858 – which today is apart of the... Københavns Universitets Videoportal 32:48 <p><p><a href="https://video.ku.dk/the-history-of-food-science-in-1">Go to Part 2 of The History of Food Science in Denmark</a><br></p><p>In Denmark, the modern&nbsp;history of food science begins with the establishment of the Royal Veterinary and Agricultural University (RVAU) at Frederiksberg in 1858 – which today &nbsp;is a&nbsp;part of the University of Copenhagen. The RVAU employed researchers/teachers who, through research, dissemination and education, paved the way for a huge export adventure of butter and bacon at a time when Denmark was struggling to keep up the export of cereals.</p><p>One of the key researchers was Niels Johannes Fjord, the Niels Bohr of food science in Denmark. Fjord was extremely energetic and set up his own experimental institution, where he and colleagues from the RVAU developed brilliant solutions to problems that were crucial to Denmark’s economy and helped to create the foundation for the Danish welfare system. Fjord’s research became incredibly important when falling prices and high international competition in the grain market meant that Denmark had to majorly reorganise its agriculture. Butter and bacon became the new gold for the country’s export earnings. The question is whether today we are facing a similarly radical shift in food production?</p><p>The challenges of climate, human demand and the UN’s sustainability goals are forcing us to question our current food production. Perhaps we are on the threshold of a new revolution, having to come up with solutions to feed an increasing population in a sustainable way.</p><p>Professor of Food Chemistry Leif Skibsted is the host who shows us the past of Danish food science and draws threads right up to the present.</p><p><b>The TV series is in Danish but is texted in English.&nbsp;</b></p></p><p><a href="http://video.ku.dk/photo/52514172/the-history-of-food-science-in"><img src="http://video.ku.dk/49543316/52514172/676bc1a3f49b0aa285a685b76703bd59/standard/download-2-thumbnail.jpg" width="600" height="338"/></a></p> 19th century Anders Juel Møller Anna Haldrup Åse Hansen bacon butter cheese dairy production Denmark Department of Food Science Egil Wagner Nielsen Faculty of SCIENCE food food production food revolution Grete Bertelsen Grith Lerche Henrik Siegumfeldt History of Food Science Leif Skibsted meat meat production milk Niels Johannes Fjord Royal Veterinary and Agricultural University science history sustainability The History of Food Science in Denmark UCPH FOOD University of Copenhagen