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/61429588/can-taste-help-to-change-the-world <p><h1><b>Episode 1 of the Tv-series Young Scientists and Food</b>&nbsp;</h1><p>See episode 2 of Young Scientists and Food, <a href="https://video.ku.dk/manage/video/61432139">Daniel powers up the milk-making process</a></p><p><span>See episode 3 of Young Scientists and Food, <a href="https://video.ku.dk/manage/video/61437411">Can a virus from poop make us thinner?&nbsp;</a></span></p>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.<br><p></p></p><p><a href="http://video.ku.dk/photo/61429588/can-taste-help-to-change-the-world"><img src="http://video.ku.dk/60445192/61429588/f4fa01ab44dd4cb329ec1549b3597c02/standard/download-2-thumbnail.jpg" width="600" height="338"/></a></p> http://video.ku.dk/photo/61429588 Fri, 03 Apr 2020 11:38:56 GMT Can taste help to change the world? Episode 1 of the Tv-series Young Scientists and FoodSee episode 2 of Young Scientists and Food, Daniel powers up the milk-making processSee 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. Episode 1 of the Tv-series Young Scientists and FoodSee episode 2 of Young Scientists and Food, Daniel powers up the milk-making processSee episode 3 of Young Scientists and Food, Can a virus from poop make us thinner?We follow Nicoline Rosenvold... Københavns Universitets Videoportal 07:24 <p><h1><b>Episode 1 of the Tv-series Young Scientists and Food</b>&nbsp;</h1><p>See episode 2 of Young Scientists and Food, <a href="https://video.ku.dk/manage/video/61432139">Daniel powers up the milk-making process</a></p><p><span>See episode 3 of Young Scientists and Food, <a href="https://video.ku.dk/manage/video/61437411">Can a virus from poop make us thinner?&nbsp;</a></span></p>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.<br><p></p></p><p><a href="http://video.ku.dk/photo/61429588/can-taste-help-to-change-the-world"><img src="http://video.ku.dk/60445192/61429588/f4fa01ab44dd4cb329ec1549b3597c02/standard/download-2-thumbnail.jpg" width="600" height="338"/></a></p> 5 basic tastes basic tastes Can taste help to change the world Can taste help to save the world? Carlsberg culinary science Department of Food Science food Food Innovation and Health food science Master's program non-alcoholic drinks sensory science sustainability taste taste on population level UCPH FOOD Young Scientists and Food http://video.ku.dk/photo/15361676/the-indonesian-fermented-food-tempe-in <p>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.</p><p><a href="http://video.ku.dk/photo/15361676/the-indonesian-fermented-food-tempe-in"><img src="http://video.ku.dk/13968030/15361676/a40ce2d1ba50d075a0479fce37100e31/standard/download-1-thumbnail.jpg" width="600" height="338"/></a></p> http://video.ku.dk/photo/15361676 Mon, 16 Jan 2017 15:06:17 GMT The Indonesian fermented food tempe in Scandinavian context 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. 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... Københavns Universitets Videoportal 04:02 <p>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.</p><p><a href="http://video.ku.dk/photo/15361676/the-indonesian-fermented-food-tempe-in"><img src="http://video.ku.dk/13968030/15361676/a40ce2d1ba50d075a0479fce37100e31/standard/download-1-thumbnail.jpg" width="600" height="338"/></a></p> Anna Loraine Hartmann Department of Food Science Henrik Siegumfeldt Microbiology and fermentation Nordic Food Lab Roberto Flore beans fermentation fermented food food science legumes sensory science taste tempe