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/53304116/the-history-of-food-science-in-2 <p><a href="https://video.ku.dk/the-history-of-food-science">Link to the History of Food Science in Denmark – episode 4</a><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><a href="https://video.ku.dk/the-history-of-food-science-in-1">Link to the History of Food Science in Denmark – episode 2</a></p><p> In episode 3 - The Secret of Your Modern Beer, Professor in Food Chemistry Leif Skibsted interviews Associate Professor Henrik Siegumfeldt about beer.</p> <p>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.</p></p><p><a href="http://video.ku.dk/photo/53304116/the-history-of-food-science-in-2"><img src="http://video.ku.dk/49543312/53304116/f0030236da9c4fe368b3d7cbbda4600c/standard/download-2-thumbnail.jpg" width="600" height="338"/></a></p> http://video.ku.dk/photo/53304116 Mon, 24 Jun 2019 16:46:21 GMT The History of Food Science in Denmark - Part 3 - The Secret of Your Modern Beer Link to the History of Food Science in Denmark – episode 4Link 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. Link to the History of Food Science in Denmark – episode 4Link 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... Københavns Universitets Videoportal 30:25 <p><a href="https://video.ku.dk/the-history-of-food-science">Link to the History of Food Science in Denmark – episode 4</a><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><a href="https://video.ku.dk/the-history-of-food-science-in-1">Link to the History of Food Science in Denmark – episode 2</a></p><p> In episode 3 - The Secret of Your Modern Beer, Professor in Food Chemistry Leif Skibsted interviews Associate Professor Henrik Siegumfeldt about beer.</p> <p>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.</p></p><p><a href="http://video.ku.dk/photo/53304116/the-history-of-food-science-in-2"><img src="http://video.ku.dk/49543312/53304116/f0030236da9c4fe368b3d7cbbda4600c/standard/download-2-thumbnail.jpg" width="600" height="338"/></a></p> beer research history food production history food research history Henrik Siegumfeldt Leif Skibsted Royal Veterinary and Agricultural University The Department of Food Science the history of beer the history of beer production the history of food science UCPH FOOD http://video.ku.dk/photo/53171200/welcome-to-the-11th-international <p>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.</p> <p>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.</p><p><a href="http://video.ku.dk/photo/53171200/welcome-to-the-11th-international"><img src="http://video.ku.dk/49543316/53171200/d0498a8a27791457e167e022586355e6/standard/download-2-thumbnail.jpg" width="600" height="338"/></a></p> http://video.ku.dk/photo/53171200 Wed, 19 Jun 2019 13:58:00 GMT Welcome to the 11th International Conference on High Pressure Bioscience and... 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 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... Københavns Universitets Videoportal 02:13 <p>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.</p> <p>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.</p><p><a href="http://video.ku.dk/photo/53171200/welcome-to-the-11th-international"><img src="http://video.ku.dk/49543316/53171200/d0498a8a27791457e167e022586355e6/standard/download-2-thumbnail.jpg" width="600" height="338"/></a></p> analytical technology food biochemistry biological systems biophysics bioscience biotechnology cell biology conference food food science high-pressure International conference medicine microbiology pharmacology The Department of Food Science UCPH FOOD University of Copenhagen