Challenges facing society
The need to guarantee future food supplies and halt the world-wide rise in lifestyle diseases necessitates new and stricter requirements for the production of healthy, safe and tasty food. Sustainable principles for food production will also become increasingly necessary for enough food to be produced for all in the future.
The University of Copenhagen has a unique research and training environment that involves the entire food chain – from farm to fork. The University's expertise encompasses everything to do with plant and livestock production, including breeding, animal welfare, health, the development of new production methods and technologies as well as food safety and hygiene, nutrition, health, sociology and economics.
Major research results
- Microorganisms help feed Africa
- Quick and better food analyses that exploit the ability of foodstuffs to fluoresce when illuminated
- Chemical method of detecting fraudulent claims about food production and provenance
- New uses for databases provide animal welfare documentation
- Method of exploiting potato waste for the production of bioactive carbohydrates with prebiotic effects
- Mechanisms behind pathogenic bacteria in food
- Improvement of livestock breeding by identifying disease-prone genes
- Selecting the right bacteria makes creamy low-fat yoghurt
- Development of a new generation of processed meat products
Stakeholders in research
More than 50 research teams at the University of Copenhagen study different aspects of food and food production. They conduct research into areas such as plant and environmental science, animal health and welfare, animal husbandry, animal nutrition and physiology, food quality, food safety, food hygiene, human nutrition, food economics and sociology. Part of this work is done in close collaboration with industry and food producers.