For external partners

Through our Living Labs, we are able to help companies, NGOs, public partners, and others to access researchers and knowledge across UCPH. All activities in the lab are based on these objectives:

  • Generating and co-creating ideas and solutions with all partners relevant to the entire food value chain
  • Being a provider of multidisciplinary research-based solutions and activities, for making a more plant-based diet the new normal
  • Being the place for applied experimentation in a real environment at UCPH or partner(s) place
  • Making the next generation well-founded and qualified to contribute to the plant-based food transition 

Funding for small-scale pilot projects

As part of UCPH Green Solutions Centre Living Lab “Our Plant-based future”, we can fund small-scale pilot projects, where the main activity is to develop and test specific solutions (technical, products, ideas, concepts, etc.) within the transition to more plant-based food production. The development of solutions must be based on cross-disciplinarity and co-creation with end-users. The amount per pilot project is DKK 100-300,000, and the time period is max. 1½ years

Find more information here

Funded pilot projects

 

Rapeseed accounts for the largest fraction (~50%) of crude protein obtained from protein crops in the EU, with 150-200.000 ha grown in Denmark alone. The rapeseed press cake contains 30-40% protein with an excellent amino acid profile as well as dietary fibres. Today, the press cake is largely unexploited as human food due to its content of compounds that taste bitter and are anti-nutritional. We have assembled a team of experts who will explore the obstacles that must be overcome to bring rapeseed protein to our dinner tables throughout the entire value chain.

The project involves three departments at UCPH: Plant biologists at PLEN will investigate a bitter compound at the molecular level, scientists from FOOD will study the sensory properties of the press cake, while ethnologists at the SAXO Institute will explore what it is that affects consumer acceptances of novel foods such as rapeseed press cake. Reaching out of academia, we have teamed up with gastronomy innovators at Munk Food, who will create novel product prototypes from rapeseed press cake.

External partners:

Munk Food: R&D chief Juan Agustín Muñoz and project manager Mette Johnsen

Key persons:

Barbara Ann Halkier, Profesor Department of Plant and Environmental Sciences Faculty of Science
Wender Bredie, Professor Department of Food Science (UCPH FOOD) Faculty of Science
Frida Hastrup, Associate Professor The Saxo Institute Faculty of Humanities
Deyang Xu, Researcher Department of Plant and Environmental Sciences Faculty of Science
Niels Christian Holm Sanden, Postdoc Department of Plant and Environmental Sciences Faculty of Science
Arendse Maria Toft, Master student Department of Plant and Environmental Sciences Faculty of Science

 

 

Our project is called SHEAF – Pilot Intervention Study, which is part of a bigger project, SHEAF – Sustainability, Health and Acceptability of plant-based foods, where we are now working with plant-based analogues for dairy products. We will run a pilot study with 20 participants who are healthy and regular dairy consumers. The dietary intervention would consist of substituting regular dairy products (milk, cheese, yoghurt) for plant-based analogues for 30 days. Participants will be provided with products weekly for 4 weeks to guarantee they all have the same products and measure adherence to the intervention by receiving the empty packages. We will assess participants’ perceptions of their global health and post-prandial feelings when consuming plant-based products, and we will investigate what changes in diet composition and if the substitution of animal products requires the participants to change their diet beyond the intervention. Participants will also participate in a reflection workshop to describe the role of dairy in their diets during the intervention. After the intervention, half of them will participate in semi-structured interviews regarding their views on animal and plant-based dairy and sustainable diets.

External partners:

Christian Christiansen – CEO; DRYK

Simon Francis- CEO; Casheury – Swedish Vegan Creamery

External academic partners:

Derek V. Byrne; Professor Department of Food Science Aarhus University
Barbara Vad Andersen, Tenure Track Assistant Professor Department of Food Science Aarhus University

Key persons:

Beatriz Philippi Rosane, PhD Fellow Department of Nutrition, Exercise and Sports Faculty of SCIENCE
Susanne Gjedsted Bügel, Professor Department of Nutrition, Exercise and Sports (NEXS) Faculty of SCIENCE
Sophie Wennerscheid, Associate professor Center for Applied Ecological Thinking (CApE) Faculty of Humanities
Lise Tjørring, Postdoc Center for Applied Ecological Thinking (CApE) Faculty of Humanities

 

 

This interdisciplinary project combines agriculture and ethnology to understand a novel agricultural system and its social dynamics. It aims to achieve crop rotation benefits through strip cultivation, dividing fields into crop strips. The project explores plant species suitable for robot-assisted strip cultivation, describes contemporary and historical cultivation systems for diverse crops, and studies people's connections to a local landscape through crops. Focused on a demo experiment at PLEN's Experimental Farms, it analyzes human interactions with local plant-based foods at the Centre for Sustainable Futures. Findings will be shared through events and demos while establishing a network of external partners for development and implementation.

External partners:

AgroIntelli and Nordic Beet

Key persons:

Svend Christensen, Professor Department of Plant and Environmental Sciences Faculty of SCIENCE
Frida Hastrup, Associate Professor The Saxo Institute Faculty of Humanities
Jesper Svensgaard, Team leader Department of Plant and Environmental Sciences Faculty of SCIENCE