Department of Food Science, University of Copenhagen
The Department of Food Science at the University of Copenhagen (KU FOOD / UCPH FOOD) is Scandinavia's largest university food research institution, operating 13 specialized research facilities and offering BSc, MSc, and PhD programs in food science and technology alongside industry collaboration agreements.
- Company typePrivate
- Founded1971
- HeadquartersFrederiksberg, Denmark
- Headcount101–250
- GTM typeB2B and B2C
- OfferingServices
What Department of Food Science, University of Copenhagen does
The Department of Food Science (Institut for Fødevarevidenskab), also operating as KU FOOD and UCPH FOOD, is a department within the Faculty of Science at the University of Copenhagen (Københavns Universitet) and self-describes as Scandinavia's largest university research institution in the food area. The department serves three primary constituents: BSc, MSc, and PhD students in food science and technology (including a Master Brewer specialization offered jointly with the Scandinavian School of Brewing); Danish and international food-industry companies seeking research partnerships and facility access; and academic research institutions collaborating on national and international projects. Operations are organized across four named sections: Design and Consumer Behavior; Ingredient and Dairy Technology; Food Analytics and Biotechnology; and Food Microbiology, Gut Health, and Fermentation.
The department operates 13 specialized research facilities including three NMR spectrometers (Bruker Avance III 600 and 500 MHz, plus an 80 MHz benchtop), an LC-QTOF-MS platform (Bruker impact II) with MetaboScape, GNPS, and SIRIUS for metabolite identification, GC-MS, Orbitrap Exploris 480 and TSQ Quantis mass spectrometers, an ISO-standard sensory lab with up to 20 panel members, submerged and solid-state fermentation bioreactors, DSC thermal analysis (Mettler Toledo and Setaram Micro DSC III), UHPLC, genomic sequencing (TapeStation 4200, Real-Time PCR, GridION), microbial imaging, and the Future Consumer Lab combining EEG with controlled taste and smell dosing. The FOODHAY Open Innovation consortium, established November 2019 with a 103 M DKK (~13.8 M EUR) total budget including a 51.5 M DKK Danish Ministry grant, extends infrastructure access through partners Aarhus University (AU FOOD and AU MAPP), DTU FOOD, the Danish Technological Institute, and Arla Foods amba.
Funding flows from three streams: base public higher-education funding from the Danish Ministry of Higher Education and Science, competitive research grants from national and EU programmes, and industry collaboration agreements for joint research, consulting, and facility usage. Educational programmes follow Danish government tuition policies; facility usage is priced on a pay-as-you-go basis differentiated between internal and external commercial users, with fees dependent on machine-operation expertise required. Distribution is direct-to-enterprise for industry collaboration and direct-to-students for degree programmes, with the alumni and Friends of FOOD network providing post-graduation engagement through approximately two yearly events.
Department of Food Science, University of Copenhagen firmographics
Firmographics- Name
- Department of Food Science, University of Copenhagen
- Legal name
- Københavns Universitet
- Website
- https://food.ku.dk
- Company type
- Private
- Founded year
- 1971
- Operating status
- Operating
- Headcount range
- 101–250 employees
- Short description
- The Department of Food Science at the University of Copenhagen (KU FOOD / UCPH FOOD) is Scandinavia's largest university food research institution, operating 13 specialized research facilities and offering BSc, MSc, and PhD programs in food science and technology alongside industry collaboration agreements.
- Ownership category
- akta.pro rank
Department of Food Science, University of Copenhagen industry classification
Industry- Product category
- Higher Education & Food Science Research
- NAICS
- Special Food Services (7223)
- SIC
- Canned, Frozen & Preservd Fruit, Veg & Food Specialties (2030)
- akta.pro primary industry
- Food Testing Laboratories (Microbiological, Chemical, Allergen) (AFALAAAA)
- akta.pro secondary industry
- Plant-Based & Alternative Dairy Cultures (Vegan Yogurt/Cheese, Fermented Plant Beverages) (AFAJAJAG)
Keywords
Where Department of Food Science, University of Copenhagen is headquartered
LocationHeadquarters
- HQ city
- Frederiksberg
- HQ country
- Denmark
- HQ region
- Europe
Offices1 record
Markets served
Department of Food Science, University of Copenhagen business model
Business model- GTM type
- B2B and B2C
- Offering type
- Services
- Cost components
- Personnel, Technology or R&D, Infrastructure, Operations
Revenue model
- Higher Education Funding: Public university department funded by the Danish government through the University of Copenhagen. Receives base funding for educational activities and research from the Ministry of Higher Education and Science.
- Research Grants: Competitive research funding from national and international sources including the Danish Ministry of Higher Education and Science, EU research programmes, and innovation funds. FOODHAY received 51.5 M DKK grant with total consortium budget of 103 M DKK.
- Industry Collaboration: Collaboration agreements with food industry partners for research projects, consulting, and facility usage. Cooperation agreements established at the start of research collaborations with external partners.
Pricing tiers
| Model | Billing | Price |
|---|---|---|
| Other | Pay-as-you-go | Research facility usage - internal users |
| Other | Pay-as-you-go | Research facility usage - external commercial users |
Go-to-market motion2 records
Distribution channels4 records
Marketing channels4 records
Department of Food Science, University of Copenhagen product offering
Product offeringCore offering
The Department of Food Science (UCPH FOOD / KU FOOD) is Scandinavia's largest university food research institution, providing higher education (Bachelor, Master, and PhD programmes in food science and technology) and conducting research across food microbiology, food chemistry, food analytics, metabolomics, food processing technology, sensory quality, and consumer perception. It operates 13 specialized research facilities and platforms accessible to internal and external users, and delivers the FOODHAY national open-innovation research infrastructure consortium.
Product overview
The Department of Food Science at the University of Copenhagen (UCPH FOOD) is Scandinavia's largest university food research institution offering a portfolio of research facilities, analytical platforms, and educational programmes. The department provides access to 13 specialized research facilities including Aroma Lab, Brewery, Fermentation Platform, Food Proteomics Platform, GC-MS, Genomic Platform, LC-MS, Microbial Imaging and Interaction Platform, Nano-inXider, NMR Platform, Sensory Lab, Thermal Analysis, and UHPLC Lab, collectively supporting food chemistry, microbiology, processing technology, and consumer science research. Educational offerings span Bachelor and Master of Science programmes in Food Science and Technology, as well as PhD research programmes. The department also hosts the FOODHAY consortium, a national research infrastructure providing access to biomarker screening, fermentation, proteomic, metabolomic, sensory, and food biophysics platforms through collaboration with Aarhus University, DTU, and industry partners including Arla Foods.
Differentiator
Problem solved
Functional benefit
Brands
- Future Consumer Lab (FCL): A research unit combining research activities and laboratories to study consumer food preferences and how food design can be targeted at specific target groups and eating behavior patterns.
Products and services
- Bachelor of Science in Food Science Undergraduate degree programme training students in food science, food production, food safety, and food processing technology.
- Master of Science in Food Science and Technology Postgraduate degree programme providing advanced education in food science with specialisation options including brewing science (Master Brewer) and dairy technology.
- PhD Programme in Food Science Doctoral research programme in food science with an active PhD student network and professional development workshops.
- Aroma Lab Laboratory for aroma and flavour analysis in food products, equipped for sensory evaluation and chemical profiling.
- Brewery (Pilot-scale brewing facility) Pilot-scale brewing research facility for studying brewing science, fermentation processes, and beer quality.
- Fermentation Platform Platform for fermentation research including submerged and solid-state fermentation bioreactors (including Flowbot ONE, iCinac, BioLector II) for studying microbial fermentation processes in food production.
- Food Proteomics Platform Advanced proteomics laboratory using mass spectrometry for protein analysis in food samples, including Orbitrap Exploris 480 and TSQ Quantis instruments.
- GC-MS Platform Gas chromatography-mass spectrometry platform for volatile compound analysis in foods, flavour profiling, and contaminant detection.
- Genomic Platform DNA sequencing and genomic analysis platform including TapeStation 4200, Real-Time PCR, IFC Controller RX, and GridION instruments for food microbiology and genetics research.
- LC-MS Platform Liquid Chromatography-Mass Spectrometry platform based on LC-QTOF-MS (impact II, Bruker Daltonics) for untargeted metabolite profiling in complex biological samples including foods, biofluids, and fermentation products; integrated with MetaboScape, GNPS, and SIRIUS software.
- Microbial Imaging and Interaction Platform Microscopy and imaging platform for studying microbial interactions in food systems and gut microbiology.
- Nano-inXider Nanoparticle characterization instrument for food nanotechnology research and analysis.
- NMR Platform Nuclear Magnetic Resonance platform with three spectrometers (600 MHz and 500 MHz Bruker Avance III, and 80 MHz Benchtop Spinsolve) for untargeted screening of food and biofluid samples.
- Sensory Lab ISO-standard sensory evaluation laboratory with panels for testing sensory properties of foods, consumer acceptance testing, and preference studies, accommodating up to 20 panel members.
- Thermal Analysis Platform Differential Scanning Calorimetry (DSC) platform with Mettler Toledo DSC and Setaram Micro DSC III for thermal property analysis of food materials over wide temperature ranges.
- UHPLC Lab Ultra High Performance Liquid Chromatography laboratory for rapid and high-resolution separation of food components.
- Future Consumer Lab Consumer research laboratory combining sensory evaluation, brain scanning (EEG), and electrophysiological analyses to study food preferences and consumer behaviour.
- FOODHAY Open Innovation FOOD & Health Laboratory National open-innovation research infrastructure consortium providing biomarker screening, food fermentation, proteomic, metabolomic, sensory, consumer, and food biophysics platforms across Danish universities (KU FOOD, Aarhus University FOOD and MAPP Centre, DTU FOOD) and industry partners including Arla Foods amba and the Danish Technological Institute.
Quantifiable outcome
- Scandinavia's largest university research institution in food science
- +1 more outcomes
Companies that use Department of Food Science, University of Copenhagen
Customer profileNamed customers4 records
Segments4 records
Ideal customer profiles3 records
Department of Food Science, University of Copenhagen technology and API
TechnologyTechnology focussed No
API detail
- Has API
- No
- API docs
- API detail
Core technology
AI maturity
App detail
Feature7 records
Department of Food Science, University of Copenhagen partnerships and signals
Strategic signalPartnerships
Seven partnerships are on record, tiered core and minor.
- Aarhus University Department of Food Science (AU FOOD)corePartner in FOODHAY consortium - Open Innovation FOOD & Health Laboratory. AU FOOD hosts the main FOODHAY coordination and infrastructure including biomarker and screening platform instruments.
- Aarhus University MAPP Centre (AU MAPP)corePartner in FOODHAY consortium focusing on research on customer relations in the food sector. Contributes consumer behavior expertise to the consortium.
- Danish Technological Institute (DTI)corePartner in FOODHAY consortium providing technological expertise and industrial perspective to the research infrastructure.
- Technical University of Denmark National Food Institute (DTU FOOD)corePartner in FOODHAY consortium bringing expertise from Denmark's national food research institute to the collaboration.
- Arla Foods ambacoreIndustrial partner in FOODHAY consortium. Arla Foods is one of Europe's largest dairy companies and contributes industry perspective and potential application pathways for research outcomes.
- Danish Cancer SocietyminorPartner in Danish Whole Grain Partnership along with research units and companies producing grain products. Collaborates to convey knowledge about grains and whole grains to increase whole grain consumption in Denmark.
- Scandinavian School of BrewingcorePartnership agreement combining forces with UCPH to offer Master Brewer education. Students receive both MSc in Food Science & Technology from the university and Diploma Master Brewer title from the private institution.
Scale indicators5 records
Recent moves6 records
Expansion highlights6 records
Department of Food Science, University of Copenhagen competitors and assessment
Company assessmentRegional players
- Norwegian University of Life Sciences (NMBU): NMBU is a Scandinavian peer university with food science research strength, particularly in food quality, dairy, and sustainable food production. It serves overlapping Nordic academic and industry stakeholder interests.
- Swedish University of Agricultural Sciences (SLU): SLU is a Scandinavian peer institution with food and agricultural research programs operating in the same Nordic region. It serves as a regional competitor for Scandinavian food science talent and EU research funding.
- University of Helsinki - Department of Food and Nutrition: University of Helsinki is a Nordic peer institution with food science research and education offerings. It operates in the same Scandinavian/Northern European academic ecosystem and competes for talent and EU funding.
Direct peers
- Wageningen University & Research: Wageningen is consistently ranked the world's #1 university in agriculture and food science. It is directly comparable as a comprehensive food science research and education institution with strong industry collaboration and broad research infrastructure spanning food chemistry, microbiology, processing, and consumer science.
- ETH Zurich - Department of Health Sciences and Technology: ETH Zurich is a leading European technical university with a comparable food science and nutrition research profile. It competes for talent, grants, and industry partnerships in similar food chemistry, food processing, and nutritional science areas.
- Technical University of Denmark (DTU FOOD): DTU FOOD is Denmark's national food research institute and a direct peer within Denmark, partnered with KU FOOD in the FOODHAY consortium. It offers comparable food science research infrastructure, educational programmes, and industry collaboration models focused on food technology, microbiology, and nutrition.
- University of Reading - Department of Food and Nutritional Sciences: University of Reading has a long-standing food science programme comparable in research scope (food chemistry, microbiology, sensory science, nutrition) and industry partnership model, particularly strong in brewing science.
- Aarhus University Department of Food Science (AU FOOD): AU FOOD is the closest Danish peer department and a direct FOODHAY consortium partner hosting main coordination. It operates with similar structure (food science research and education, four research sections, industry partnerships) and serves overlapping student and industry populations.
- Cornell University - Department of Food Science: Cornell's food science department is a globally leading peer with comparable structure (research, education, extension/industry collaboration) covering food chemistry, microbiology, processing, and sensory science at a top-ranked US university.
Emerging players
- Danish Technological Institute (DTI): DTI is a FOODHAY consortium partner providing applied food technology and industrial research services. While a research institute rather than a university, it is a peer in food industry collaboration and applied research infrastructure in Denmark.
Market position
Strengths5 records
Weaknesses5 records
Competitive moat6 records
Key risks5 records
Key highlights6 records
Customer concentration
Department of Food Science, University of Copenhagen social profiles
Digital presenceDepartment of Food Science, University of Copenhagen financial estimates
Financial estimateRevenue estimate
Valuation estimate
Department of Food Science, University of Copenhagen leadership team
Management profileNumber of profiles
Profiles8 records
Department of Food Science, University of Copenhagen funding detail
Funding detailFunding overview
Funding rounds
Investors
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Department of Food Science, University of Copenhagen M&A and investment
M&A and investmentM&A
Investments
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Frequently asked questions about Department of Food Science, University of Copenhagen
What does Department of Food Science, University of Copenhagen do?
The Department of Food Science (UCPH FOOD / KU FOOD) is Scandinavia's largest university food research institution, providing higher education (Bachelor, Master, and PhD programmes in food science and technology) and conducting research across food microbiology, food chemistry, food analytics, metabolomics, food processing technology, sensory quality, and consumer perception. It operates 13 specialized research facilities and platforms accessible to internal and external users, and delivers the FOODHAY national open-innovation research infrastructure consortium.
Is Department of Food Science, University of Copenhagen a public or private company?
Department of Food Science, University of Copenhagen is a private company. It is classified as state government owned and is currently operating.
When was Department of Food Science, University of Copenhagen founded?
Department of Food Science, University of Copenhagen was founded in 1971. It employs 101 to 250 people.
Where is Department of Food Science, University of Copenhagen based?
Department of Food Science, University of Copenhagen is headquartered in Frederiksberg, Denmark, in the Europe region.
How does Department of Food Science, University of Copenhagen make money?
Three revenue lines are on record. Higher Education Funding is the primary driver. The others are research Grants and industry Collaboration.
Who are Department of Food Science, University of Copenhagen's main competitors?
Regional players on record are Norwegian University of Life Sciences (NMBU), Swedish University of Agricultural Sciences (SLU) and University of Helsinki - Department of Food and Nutrition. Direct peers are Wageningen University & Research, ETH Zurich - Department of Health Sciences and Technology, Technical University of Denmark (DTU FOOD), University of Reading - Department of Food and Nutritional Sciences, Aarhus University Department of Food Science (AU FOOD) and Cornell University - Department of Food Science. Danish Technological Institute (DTI) is listed as an emerging player.
Does Department of Food Science, University of Copenhagen have an API?
No public API is recorded for Department of Food Science, University of Copenhagen.
What industry is Department of Food Science, University of Copenhagen in?
Department of Food Science, University of Copenhagen's product category is Higher Education & Food Science Research. Its primary akta.pro industry code is AFALAAAA, Food Testing Laboratories (Microbiological, Chemical, Allergen), with a secondary code of AFAJAJAG, Plant-Based & Alternative Dairy Cultures (Vegan Yogurt/Cheese, Fermented Plant Beverages). Its NAICS code is 7223 and its SIC code is 2030.