All University of Copenhagen articles
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NewsClay technology could extend fresh produce shelf life and cut food waste
University of Copenhagen researchers have developed a modified clay that captures ethylene gas, with the potential to slow fresh produce ripening, reduce spoilage and cut food waste.
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NewsCoffee price fluctuations are affecting farmers’ mental wellbeing, study finds
Researchers from the University of Copenhagen have found that fluctuating coffee prices put mental pressure on Vietnamese farmers.
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NewsCLEVERFOOD: New project to transform the EU food system
The new EU project, CLEVERFOOD, is aiming to change the European food system to benefits climate, sustainability, biodiversity and public health.
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News
Could a cup of coffee with milk have an anti-inflammatory effect in humans?
According to a new study, a combination of proteins and antioxidants in milky coffee doubles the anti-inflammatory properties immune cells.