Københavns Universitets Videoportal

TV-series at TV2 Lorry: The young researchers and the food - On the path of...

Tue, 03 May 2022 13:08:17 GMT

Charlotte Vinther Schmidt is a postdoc at the Department of Food Science at the University of Copenhagen (UCPH FOOD), and she studies the preparation of squid. What is the gentlest method for killing squid, and how should the meat be handled to get the best result?

TV-series at TV2 Lorry: The young researchers and the food - Better breast...

Thu, 28 Apr 2022 15:34:10 GMT

Rasmus Riemer Jakobsen is a Ph.D. student at the Department of Food Science at the University of Copenhagen (UCPH FOOD), who is working on making breast milk substitutes as good as breast milk. What proteins and bacteria do substitutes lack to be able to match the real thing?

TV-series at TV2 Lorry: The young yesearchers and the yood - Reusing acid whey

Thu, 28 Apr 2022 15:00:03 GMT

Emilie Nyborg Nielsen is a Ph.D. student at the Department of Food Science at the University of Copenhagen (UCPH FOOD). She is researching how to utilize side streams from the production of e.g. yogurt, ymer and skyr.

Can taste help to change the world?

Fri, 03 Apr 2020 11:38:56 GMT

Episode 1 of the Tv-series Young Scientists and Food

See episode 2 of Young Scientists and Food, Daniel powers up the milk-making process

See episode 3 of Young Scientists and Food, Can a virus from poop make us thinner?

We follow Nicoline Rosenvold while she and three other students present their newly developed non-alcoholic drinks to Carlsberg. She talks about our five basic tastes and about the dynamics of taste. Nicoline is currently writing a thesis under the Master's program in Food Innovation and Health at the Department of Food Science at the University of Copenhagen (UCPH FOOD). In the program, students engage in e.g. sensory science, including the importance of taste on the population level.

Daniel powers up the milk-making process

Fri, 03 Apr 2020 11:38:41 GMT

Episode 2 of the Tv-series Young Scientists and Food

See episode 1 of Young Scientists and Food, Can taste help to change the world?

See episode 3 of Young Scientists and Food, Can a virus from poop make us thinner?

The milk is heat treated by pasteurization to avoid bacteria that can make us sick. But pasteurization damages vitamins, proteins and flavors. Therefore, as part of his PhD thesis at the Department of Food Science at the University of Copenhagen (UCPH FOOD), Daniel Munk is trying to make the raw milk safe to drink by giving it 20,000 volts of electricity instead. But the ways of science can be mysterious…

Can a virus from poop make us thinner?

Fri, 03 Apr 2020 11:38:21 GMT

Episode 3 of the Tv-series Young Scientists and Food

See episode 1 of Young Scientists and Food, Can taste help to change the world?

See episode 2 of Young Scientists and Food, Daniel powers up the milk-making process

PhD student Torben Sølbeck Rasmussen works in a laboratory at the Department of Food Science at the University of Copenhagen (UCPH FOOD), which is called "Poop Lab". Here he makes a shit extract of viruses from thin mice, which he hopes can make thick mice thinner. If the treatment is successful and can later be transmitted to humans, it has a huge potential. Although we know that the gut microbiome has a large impact on a wide range of diseases, fecal transplantation from a healthy donor to a sick recipient is used to a limited extent today, as there may be some risks. The new approach removes some of the risk and the hope is that over time the method can be developed into a completely safe treatment.

Vibeke Orlien presents the HP lab at UCPH FOOD

Mon, 03 Feb 2020 09:13:30 GMT

Associate Professor Vibeke Olien shows how a solution of milk powder and water changes structure under high pressure in the high pressure laboratorium at the Department of Food Science at the University of Copenhagen (UCPH FOOD). High Pressure allows us to modify protein and thereby customize structure and texture. The perspective is designing new types of food products.

The history of food science – episode 4 – We survived on the rye bread

Thu, 27 Jun 2019 11:49:40 GMT

In the history of the Food Science part 4 - We survived on the rye bread Professor of food chemistry Leif Skibsted is interviewing associate professor emerita Åse Hansen (both from UCPH FOOD) about the importance of bread for our nutrition and about the research in bread, sourdough, taste etc.

The rye came to Denmark at the end of the Iron Age, and the first clay ovens found for baking raised bread are from the Viking age. When people talked about bread, they always meant rye bread. The wheat bread was only eaten by the nobility and the rich, but today we know that the rye is far healthier for us, because we traditionally eat the whole kernel from the rye. We have traditionally milled the wheat to flour in such a way that 25% of the grain - and precisely that part with most nutrients - was sorted and used for animal feed. However, when eating whole wheat flour (also called graham flour), these nutrients are not lost. It is not about eating very coarse bread with lots of whole grains in it, but just about having to grind whole grains into flour instead of sorting out the coarser parts of the kernel, including the bran.

You also get an answer as to why the sourdough is so important to the taste of the bread, about the researcher Mikkel Hindhede, who during the First World War made experiments with his assistant Madsen to prove that a diet without much meat was preferable.

The History of Food Science in Denmark - Part 3 - The Secret of Your Modern Beer

Mon, 24 Jun 2019 16:46:21 GMT

Link to the History of Food Science in Denmark – episode 4

Link to the History of Food Science in Denmark – episode 1

Link to the History of Food Science in Denmark – episode 2

In episode 3 - The Secret of Your Modern Beer, Professor in Food Chemistry Leif Skibsted interviews Associate Professor Henrik Siegumfeldt about beer.

The quality of the beer in ancient times was very inconsistent. At first the beer was brewed by people in every small city and some were better at it than others. Everybody would be capable of brewing a good beer once in a while. The problem was to do it again. And if you did brew a good beer it would expire fast, so you could not distribute it to other cities. Then it was discovered that you could reuse the leftovers from a previous brew to start a new one and the yeast ring was developed. Hear more about the history of beer production in this episode of The History of Food Science in Denmark – The Secret of Your Modern Beer.

Welcome to the 11th International Conference on High Pressure Bioscience and...

Wed, 19 Jun 2019 13:58:00 GMT

The conference will be held from July 7th to 10th 2020, at the University of Copenhagen, Denmark. This will be the first HPBB conference in Scandinavia.

HPBB2020 addresses the elucidation of effects, mechanistic understanding and knowledge-based exploitation of high pressure induced changes in various biological systems. The conference will bring together scientists, students and professionals to maximise the application of high pressure technology and to learn about exciting research in high pressure bioscience and biotechnology. HPBB2020 is an opportunity for presenting and discussing research and the latest developments relevant to applications of high pressure across the HP subspecialties: food science, biochemistry & biophysics, microbiology & cell biology, medicine & pharmacology, and analytical technologies.

The History of Food Science in Denmark - Part 2

Tue, 28 May 2019 12:27:48 GMT

Link to the History of Food Science in Denmark - episode 3

Link to the History of Food Science in Denmark – episode 4

Link to the History of Food Science in Denmark – episode 1

In Denmark, the modern history of food science begins with the establishment of the Royal Veterinary and Agricultural University (RVAU) at Frederiksberg in 1858 – which today is a 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.

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.

The History of Food Science in Denmark - Part 1

Tue, 28 May 2019 11:18:57 GMT

Go to Part 2 of The History of Food Science in Denmark

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.