Food innovation for a sustainable future

It is becoming increasingly more evident that meat overconsumption is problematic due to various factors and there are direct consequences to the patterns of meat consumption in excess. I met with Ph.D. student Krishnachandra Sharma Hidangmayum, at University of Copenhagen Department of Food Science, to learn about his insights in the subject and the work he has done to advance sustainable solutions in food innovation.
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“We need to spread our knowledge”

Dr. Firdaus Yusoff came to Denmark to study the biofuel process. He left with much more than just academic achievements. The stay in a foreign country sparked his scientific curiosity and convinced him to emphasize that scientists need to serve the public by sharing results and knowledge.
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“Our water depends on these places – and we still don’t understand well, exactly how”

Maria Elena Gutierrez-Lagoueyte, a young ecologist, from the Colombian city Medellin, studies in detail the plants of the páramos (the moorlands). She studies the plants in order to understand how the unique Andean ecosystem plays a central role in the water cycle, providing the drinking water for around 40 million people in South America. But we do not know how exactly those moorland plants function.
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