Researchers are working on a new type of pesticide which would only target insects which cause damage to food production by targeting their kidney system.
List view / Grid view
University of Copenhagen
We tend to avoid choosing apples with brown spots, assuming that they taste bad. But according to researchers from the University of Copenhagen, that needs to change.
Researchers from institutions in Denmark and Ethiopia have formulated a freeze-dried starter culture that camel-milk farmers can use to make safe, fermented milk products.
In a bid to address the global challenge of food production, researchers have suggested the uptake of a set of technology solutions, including micro-algae, AI, nitrogen-fixating cereals, GMO and insect breeding.
The research highlights that, unlike soy, fava beans can be grown locally, minimising environmental impacts, and can be readily absorbed as a nutritious protein powder.
A new study confirms that processing, including fermentation, is important in relation to the final quality of the cocoa.
Unhackable, random markings on a digital key have been developed by university researchers to fight against pirated products.
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…
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…
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…