Lab research & collaboration
FoodLab collaborates with the University of Copenhagen and Contempehrary to develop safe and improved tempeh processing procedures.
Amplifying the Knowledge and Use of Testbeds
A multi-partner Erasmus+ project focused on increasing the positive impact of and access to food innovation testbeds.
Sustainable Food Platform Biscuit Development
Develop nutritious and affordable food solutions based on locally produced ingredients for low income consumers.
Danske Frilandssnegle (Nordic Snail) Collaboration
Skylab FoodLab collaborates with Danske Frilandssnegle to improve their wholesale snail processing procedure and to extend shelf life.
Predictive Analytics for On-Farm Food Loss Prevention
Develop mathematical models to help mitigate on-farm food loss of fruits and vegetables.
SUStainable INsect CHAIN (SUSINCHAIN)
FoodLab participates in this multi-partner project to develop new, insect-based consumer food products.
Umamamia makes organic flavour enhancer for plant-based meat substitutes.
February 2020 - present
Nordic Crabs is developing a new local and sustainable product for culinary chefs from European green crabs, a pest in inland Danish waters.
September 2019 – ongoing
Kulturmajeriet creates tasty, plant-based spreads by mixing novel and traditional production methods, such as fermentation and aging.
January 2020 - Present
Casju (formerly FruitUp)
Casju makes caramels with cashew-fruit to combat food waste and to support African cashew farmers.
January 2019 - January 2020
Seasony is a startup specializing in robotic solutions for vertical farming.
Master's & Bachelor's Theses
Evaluation of Brewers' Spent Grains
Enriching nutritional values of dough and bread by utilizing brewers spent grain proteins (BSGP).
Holistic Food Innovation at Roskilde Festival
Creating a collaborative cooking experience for the Roskilde Festival.
The Pomace Project
Reducing food waste by making a healthy snack from Danish Apple pomace, an unused slag ressource from juice and cider production!
Food with Microbes
The core of our project is to reduce food waste by creating new food products and functional food ingredients by fermentation of food waste.
ChufaGurt with Social Foodies
A collaboration with Social Foodies and Skylab FoodLab students to develop new products from chufa pulp
Invasive canned fish project with Fiskeslagteren
Utilizing invasive species from Danish waters to produce sustainable canned fish products for Fiskeslagteren
Milk storage in east Africa
How can low-cost technologies and better-designed containers for milk storage improve dairy safety and quality in east Africa?
Modern food culture and NCDs
Mitigating Non Communicable Diseases (NCDs) risk factors connected to modern out of home food culture on online delivery platforms.
Pausen - Join the fun by CitySeed
Pausen is an entertainment option for teenagers that separates fun from unhealthy food habits.
Challenging Danish households to reduce the amount of meat waste they produce through packaging design and technologies.
DTU Skylab FoodLab
Department for Innovation and Sector Service
Technical University of Denmark (DTU)
Diplomvej, bygning 373A,
2800 Kongens Lyngby
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