List view / Grid view

University of Copenhagen



New research to treat acute malnutrition

12 September 2017 | By

Researchers from the University of Copenhagen and humanitarian organisations have conducted a large study in Burkina Faso in West Africa treating more than 1,600 children with acute malnutrition.


Dairy Processing supplement 2014

6 January 2015 | By

In this Dairy Processing supplement we take a look at the shelf life and stability of dairy products, and how water reuse and saving represents a new frontier in food manufacturing...


The ‘Sense-Award’ scoring system: Objective adjudication for a multi category food awards competition

13 May 2011 | By Maurice G. O’Sullivan, Mary P. O’Sullivan and Joseph P. Kerry, Food Packaging Group, School of Food and Nutritional Sciences, University College Cork and Derek V. Byrne, Department of Food Science, Sensory Science, University of Copenhagen

Increasingly, food preference has become based on the mantra ‘we taste therefore we eat’, with consumers consistently seeking quality information across the product spectrum1. Thus, the use of ranking indications from food awards has become important to a product’s impact in the marketplace, particularly artisanal foods2. However, do these awards…


New types of milk-based products by high pressure

26 August 2010 | By Vibeke Orlien, Head of Research Group Food Chemistry, University of Copenhagen

High pressure technology offers new opportunities for nutritional and healthy milk products. Based on skim milk and added whey protein or hydrocolloids, high pressure makes it possible to produce milk products ranging from yoghurtlike to pudding-like, but without the sour taste and with less sugar. Moreover, high pressure is a…


High-pressure – meat processing and milk gels

20 February 2009 | By Professor Vibeke Orlien, Associate Professor Food Chemistry, University of Copenhagen

Consumers prefer food products, convenience products and ready-to-eat meals to have the taste of being freshly made. Moreover, it must be nutritious, safe, of high quality and originate from sustainable production. High-pressure (HP) technology can be utilised to its full potential as a minimal processing method to address consumers preferences…