Københavns Universitets Videoportal

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.

Fødevarevidenskabens Historie 3 - Gyldent øl med himmelsk gær-drys...

Fri, 07 Jun 2019 12:17:33 GMT

Link til Fødevarevidenskabens Historie - afsnit 1
Link til Fødevarevidenskabens Historie - afsnit 2

Danmark er et øl-land, og med Carlsberg er vi størrelsesmæssigt i top 4 i verden, når det gælder bryggerier. I dag ved vi meget om øl, men historisk set er det forholdsvis nyt. Man bryggede løs ude på gårdene, og måtte bruge erfaringen til at styre efter, uden helt at vide, hvad der var forskellen på godt og dårligt øl. Bliv klog på øl-syge, himmelsk gær og nye trends som kontrolleret, ældet øl.

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.

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.