Københavns Universitets Videoportal

Algae video.mov

Tue, 24 Oct 2023 13:13:36 GMT

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.

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 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.

FOOD has employed an engineer to control its pilot plants

Mon, 30 Apr 2018 13:54:28 GMT

The Department of Food Science (FOOD) is upgrading its research dairy during 2018 and 2019 and has invested in a new brewery, to be delivered in early 2019. Both investments will upgrade the university’s food technology platform considerably, and, as of February 1 this year, FOOD is employing engineer Sylvain Barjon as its pilot plant manager.

The Indonesian fermented food tempe in Scandinavian context

Mon, 16 Jan 2017 15:06:17 GMT

Head Chef at the Nordic Food Lab, University of Copenhagen, Roberto Flore on how the lab is exploring the traditional Indonesian food tempe in a Scandinavian context. Research Intern Anna Loraine Hartmann on the technique and use of different beans as base for the dish and Associate Professor Henrik Siegumfeldt on fermentation in general and fermentation of tempe in particular.

BIBAFOODS_Video_Yoran_Beldengrun original size.mov

Mon, 09 Mar 2015 13:56:39 GMT

PhD student Yoran Beldengrün, CSIC in Spain, presents his research project in the Marie Curie Initial Training Network BIBAFOODS, which is coordinated by Jens Risbo (Dept. Food Science, University of Copenhagen).

BIBAFOODS_Ileana Pavel.mp4

Fri, 06 Mar 2015 11:03:38 GMT

Early Stage Researcher Ileana Pavel, University of Lorraine, describes her research project under the Marie Curie Initial Training Network BIBAFOODS.

BIBAFOODS_Haffner_Probiotics.mp4

Wed, 04 Mar 2015 12:44:30 GMT

Marie Curie Fellow Fernanda Haffner, University of Lorraine, describes her research project within the Initial Training Network BIBAFOODS: Biopolymer Based Food Delivery Systems, http://bibafoods.ku.dk.

BIBAFOODS_Yoran Beldengrun_01.mov

Wed, 04 Mar 2015 11:05:20 GMT

Marie Curie Fellow Yoran Beldengrün, CSIC, describes his research project within the Initial Training Network BIBAFOODS: Biopolymer Based Food Delivery Systems, http://bibafoods.ku.dk.

BIBAFOODS_Tomasz Cieplak_01.mp4

Wed, 04 Mar 2015 10:57:00 GMT

Marie Curie Fellow Tomasz Cieplak, University of Copenhagen, describes his research project within the Initial Training Network BIBAFOODS: Biopolymer Based Food Delivery Systems, http://bibafoods.ku.dk.

BIBAFOODS_Sofia Prazeres_01.wmv

Wed, 04 Mar 2015 10:40:05 GMT

Marie Curie Fellow Sofia Prazeres, Alcalá University, describes her research project within the Initial Training Network BIBAFOODS: Biopolymer Based Food Delivery Systems, http://bibafoods.ku.dk.

BIBAFOODS_Racha El Hage_01.mp4

Wed, 04 Mar 2015 10:33:43 GMT

Marie Curie Fellow Racha El Hage, Ghent University, describes her research project within the Initial Training Network BIBAFOODS: Biopolymer Based Food Delivery Systems, http://bibafoods.ku.dk.

BIBAFOODS_Federica Sebastiani.m4v

Wed, 04 Mar 2015 09:40:25 GMT

Marie Curie Fellow Federica Sebastiani, CR Competence AB, describes her research project within the Initial Training Network BIBAFOODS: Biopolymer Based Food Delivery Systems, http://bibafoods.ku.dk.

BIBAFOODS_Davide Gottardi_01.mp4

Wed, 04 Mar 2015 09:28:53 GMT

Marie Curie Fellow Davide Gottardi, ProDigest, describes his research project within the Initial Training Network BIBAFOODS: Biopolymer Based Food Delivery Systems, http://bibafoods.ku.dk.

BIBAFOODS_Cigdem Yucel_01.mp4

Wed, 04 Mar 2015 09:12:46 GMT

Marie Curie Fellow Cigdem Yücel, Department of Food Science, University of Copenhagen, describes her research project within the Initial Training Network BIBAFOODS: Biopolymer Based Food Delivery Systems, http://bibafoods.ku.dk.

BIBAFOODS_Amadei_Eshrati_01.mp4

Wed, 04 Mar 2015 08:58:47 GMT

Marie Curie Fellows Maryam Eshrati and Federico Amadei, Heidelberg University, describe their research projects within the Initial Training Network BIBAFOODS: Biopolymer Based Food Delivery Systems, http://bibafoods.ku.dk.