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Absolutely last call if you want to travel to Kenya this August and co-create climate solutions with us! 🌍

Link in bio! 🔗

#dtuinnovation #dtudk

Your ideas could take you to Europe. 🌍
DTU is sending 3 teams to the EuroTeQaThon — an international clash of innovation where engineering students from top universities compete to shape sustainable futures.

People. Nature. Economy. Pick your fight.

All expenses covered. Entrepreneurial opportunities waiting. And a shot at the IESE Bootcamp for the best projects.

Deadline to apply: May 9 - So be quick about it!
Link in bio 🔗

#dtudk

Many global communities face urgent challenges in securing sustainable water, sanitation, and energy systems. Addressing these needs requires localized innovation and a deep understanding of climate resilience. 🌍🛠️

If you’re ready to bridge the gap between technical research and impactful application, Resilient Futures Global is looking for you! We are selecting 13 students to travel to Nairobi for a collaborative exchange, working side-by-side with Kenyan students and local partners to co-create solutions within the community. 🇰🇪🤝

The journey begins with 15 hours of technical and cultural preparation. This leads into a 10-day trip to Nairobi to test ideas and learn through direct experience. Once back in Denmark, you’ll continue developing your project through the Innovation Pilot course and building your solutions at DTU Skylab. 🚀

This is your chance to complement your technical studies with hands-on, global collaboration. Let’s build a more resilient future together.

⏳ Deadline to sign up: May 10th
📣 Applicants informed: May 12th

Check out the full project details and sign up via the link in our bio! 🔗

#ResilientFutures #DTUSkylab #GlobalInnovation #CoCreation #ClimateResilience #DTUStudents #Nairobi #InnovationPilot

The most resilient solutions grow from a willingness to listen, adapt, and turn challenge into value. 🍄✨

Traditional livestock accounts for 14.5% of global emissions. 🌍 While plant-based shifts are necessary, many options are overly processed. Meet Katrine and Magdalena, the founders of Oh My Celia! They’re using fungal fermentation to grow minimally processed protein from food surplus, targeting the 8-10% of emissions linked to food waste, as well as the emissions related to animal agriculture. ♻️

The Tech Behind the Taste 🧪
By upcycling potato starch residues, the team is growing mycelium to create a clean-label, high-protein bread topping. Perfect for:
🥪 Sandwiches & Wraps
🥗 Tapas
🇩🇰 Classic Smørrebrød
It’s a unique food category with a nutritional profile similar to vegetables. 🥕💪

Growing Through Feedback 💪
Innovation isn't a straight line. For Oh My Celia, "tough" feedback is a tool for growth. By leaning into critical responses, they’ve refined their textures and flavors to meet real-world market standards.

Navigating the Ecosystem 🗺️
From the Ecotrophelia course to deep-diving into food safety for their Master’s theses, the founders have utilized every resource:
🧠 The DTU Alt Protein Project: Connecting with fermentation experts.
🛠️ DTU Skylab Startup Program: Currently in Module 1, validating their ideas through direct interaction with users while continuing to utilize DTU Foodlab to further their experiments.

We’re excited to see where their technical curiosity takes them as they head toward the Innofounder grant application this spring! 🚀🔥

#OhMyCelia #DTUSkylab #FoodInnovation #Sustainability #Mycelium #StartupLife #FounderJourney #DTU

The most resilient solutions grow from a willingness to listen, adapt, and turn challenge into value. 🍄✨

Traditional livestock accounts for 14.5% of global emissions. 🌍 While plant-based shifts are necessary, many options are overly processed. Meet Katrine and Magdalena, the founders of Oh My Celia! They’re using fungal fermentation to grow minimally processed protein from food surplus, targeting the 8-10% of emissions linked to food waste, as well as the emissions related to animal agriculture. ♻️

The Tech Behind the Taste 🧪
By upcycling potato starch residues, the team is growing mycelium to create a clean-label, high-protein bread topping. Perfect for:
🥪 Sandwiches & Wraps
🥗 Tapas
🇩🇰 Classic Smørrebrød
It’s a unique food category with a nutritional profile similar to vegetables. 🥕💪

Growing Through Feedback 💪
Innovation isn't a straight line. For Oh My Celia, "tough" feedback is a tool for growth. By leaning into critical responses, they’ve refined their textures and flavors to meet real-world market standards.

Navigating the Ecosystem 🗺️
From the Ecotrophelia course to deep-diving into food safety for their Master’s theses, the founders have utilized every resource:
🧠 The DTU Alt Protein Project: Connecting with fermentation experts.
🛠️ DTU Skylab Startup Program: Currently in Module 1, validating their ideas through direct interaction with users while continuing to utilize DTU Foodlab to further their experiments.

We’re excited to see where their technical curiosity takes them as they head toward the Innofounder grant application this spring! 🚀🔥

#OhMyCelia #DTUSkylab #FoodInnovation #Sustainability #Mycelium #StartupLife #FounderJourney #DTU

The most resilient solutions grow from a willingness to listen, adapt, and turn challenge into value. 🍄✨

Traditional livestock accounts for 14.5% of global emissions. 🌍 While plant-based shifts are necessary, many options are overly processed. Meet Katrine and Magdalena, the founders of Oh My Celia! They’re using fungal fermentation to grow minimally processed protein from food surplus, targeting the 8-10% of emissions linked to food waste, as well as the emissions related to animal agriculture. ♻️

The Tech Behind the Taste 🧪
By upcycling potato starch residues, the team is growing mycelium to create a clean-label, high-protein bread topping. Perfect for:
🥪 Sandwiches & Wraps
🥗 Tapas
🇩🇰 Classic Smørrebrød
It’s a unique food category with a nutritional profile similar to vegetables. 🥕💪

Growing Through Feedback 💪
Innovation isn't a straight line. For Oh My Celia, "tough" feedback is a tool for growth. By leaning into critical responses, they’ve refined their textures and flavors to meet real-world market standards.

Navigating the Ecosystem 🗺️
From the Ecotrophelia course to deep-diving into food safety for their Master’s theses, the founders have utilized every resource:
🧠 The DTU Alt Protein Project: Connecting with fermentation experts.
🛠️ DTU Skylab Startup Program: Currently in Module 1, validating their ideas through direct interaction with users while continuing to utilize DTU Foodlab to further their experiments.

We’re excited to see where their technical curiosity takes them as they head toward the Innofounder grant application this spring! 🚀🔥

#OhMyCelia #DTUSkylab #FoodInnovation #Sustainability #Mycelium #StartupLife #FounderJourney #DTU

The most resilient solutions grow from a willingness to listen, adapt, and turn challenge into value. 🍄✨

Traditional livestock accounts for 14.5% of global emissions. 🌍 While plant-based shifts are necessary, many options are overly processed. Meet Katrine and Magdalena, the founders of Oh My Celia! They’re using fungal fermentation to grow minimally processed protein from food surplus, targeting the 8-10% of emissions linked to food waste, as well as the emissions related to animal agriculture. ♻️

The Tech Behind the Taste 🧪
By upcycling potato starch residues, the team is growing mycelium to create a clean-label, high-protein bread topping. Perfect for:
🥪 Sandwiches & Wraps
🥗 Tapas
🇩🇰 Classic Smørrebrød
It’s a unique food category with a nutritional profile similar to vegetables. 🥕💪

Growing Through Feedback 💪
Innovation isn't a straight line. For Oh My Celia, "tough" feedback is a tool for growth. By leaning into critical responses, they’ve refined their textures and flavors to meet real-world market standards.

Navigating the Ecosystem 🗺️
From the Ecotrophelia course to deep-diving into food safety for their Master’s theses, the founders have utilized every resource:
🧠 The DTU Alt Protein Project: Connecting with fermentation experts.
🛠️ DTU Skylab Startup Program: Currently in Module 1, validating their ideas through direct interaction with users while continuing to utilize DTU Foodlab to further their experiments.

We’re excited to see where their technical curiosity takes them as they head toward the Innofounder grant application this spring! 🚀🔥

#OhMyCelia #DTUSkylab #FoodInnovation #Sustainability #Mycelium #StartupLife #FounderJourney #DTU

The most resilient solutions grow from a willingness to listen, adapt, and turn challenge into value. 🍄✨

Traditional livestock accounts for 14.5% of global emissions. 🌍 While plant-based shifts are necessary, many options are overly processed. Meet Katrine and Magdalena, the founders of Oh My Celia! They’re using fungal fermentation to grow minimally processed protein from food surplus, targeting the 8-10% of emissions linked to food waste, as well as the emissions related to animal agriculture. ♻️

The Tech Behind the Taste 🧪
By upcycling potato starch residues, the team is growing mycelium to create a clean-label, high-protein bread topping. Perfect for:
🥪 Sandwiches & Wraps
🥗 Tapas
🇩🇰 Classic Smørrebrød
It’s a unique food category with a nutritional profile similar to vegetables. 🥕💪

Growing Through Feedback 💪
Innovation isn't a straight line. For Oh My Celia, "tough" feedback is a tool for growth. By leaning into critical responses, they’ve refined their textures and flavors to meet real-world market standards.

Navigating the Ecosystem 🗺️
From the Ecotrophelia course to deep-diving into food safety for their Master’s theses, the founders have utilized every resource:
🧠 The DTU Alt Protein Project: Connecting with fermentation experts.
🛠️ DTU Skylab Startup Program: Currently in Module 1, validating their ideas through direct interaction with users while continuing to utilize DTU Foodlab to further their experiments.

We’re excited to see where their technical curiosity takes them as they head toward the Innofounder grant application this spring! 🚀🔥

#OhMyCelia #DTUSkylab #FoodInnovation #Sustainability #Mycelium #StartupLife #FounderJourney #DTU

📣 Join EXPLORE: IDEA LAB – Test your idea in one day
Have an idea you keep thinking about… but don’t know if it’s actually worth pursuing?
Or curious about entrepreneurship and want to learn by doing?

JoinEXPLORE Idea Lab and take an idea from intention → action in just one day.

👉 Work in interdisciplinary teams, build a simple experiment, and test it with real people.

📍 CSE, Porcelænshaven 26 – Ground Floor
🗓 Wednesday, April 29, 13:00–19:30

Two ways to join:
🟢 Idea Owner – bring an idea or problem to test
🔷 Idea Supporter – join a team and help bring ideas to life

What you’ll get:
✅ Hands-on tools to move from idea → action
✅ Real experience testing an idea
✅ Clarity on what’s worth pursuing

🗓 Apply by Sunday, April 26. Sign up through the link in our bio.

We can’t wait to see your ideas in action 🙌

@tuborgfondet @otto_moensteds_fond @kitchen_aarhusuniversitet @dtuskylab @itunextgen @aauinnovatecph @kulighthouse

What would you do? 🤔

Building on last Sunday’s International Women’s Day, we would like to extend the ideas on what our community would do to increase female tech founders 💡

#dtuinnovation #dtudk #entrepreneurship #femalefounders #dtuskylab

After nearly three years of silence, DanSTAR ignited their Gnomechild engine again for the first time. At the same time, it has been four years since the engine was last successfully fired. On March 8, DanSTAR achieved something many did not believe would be possible again.

This hot fire marks an important milestone for DanSTAR.

@dtudk , @dtuskylab and @dtu_skylab_workshops are proud of the @danstardtu team! 🚀

#DanSTAR #DTU #RocketScience #studentengineering

Happy International Women’s Day! 👸 We are looking for suggestions to how we can get more female entrepreneurs in tech! Got an idea? Let us know in the comments or via our form in our bio 🫶🚀

#dtuinnovation #dtudk #entrepreneurship #iværksætter #iværksætterkvinder

OpenInnovation is brought forward by a strong partnership between three leading Danish universities: @dtudk, @dtuskylab, @cbscph,@csenews and @university_of_copenhagen, @actory.dk 🌻

OpenInnovation is brought forward by a strong partnership between three leading Danish universities: @dtudk, @dtuskylab, @cbscph,@csenews and @university_of_copenhagen, @actory.dk 🌻

OpenInnovation is brought forward by a strong partnership between three leading Danish universities: @dtudk, @dtuskylab, @cbscph,@csenews and @university_of_copenhagen, @actory.dk 🌻

OpenInnovation is brought forward by a strong partnership between three leading Danish universities: @dtudk, @dtuskylab, @cbscph,@csenews and @university_of_copenhagen, @actory.dk 🌻

OpenInnovation is brought forward by a strong partnership between three leading Danish universities: @dtudk, @dtuskylab, @cbscph,@csenews and @university_of_copenhagen, @actory.dk 🌻

OpenInnovation is brought forward by a strong partnership between three leading Danish universities: @dtudk, @dtuskylab, @cbscph,@csenews and @university_of_copenhagen, @actory.dk 🌻

OpenInnovation is brought forward by a strong partnership between three leading Danish universities: @dtudk, @dtuskylab, @cbscph,@csenews and @university_of_copenhagen, @actory.dk 🌻

Guilty as charged! 👼 But the message is the same. Deadline for Skylab Funding applications on Friday the 6th of March ✨

#dtudk

Moving the needle on aquatic food systems requires more than just good ideas. 🌀

On our last edition of “FoodLab Bites”, hosted by DTU Foodlab, we explored the future of aquatic foods and their challenges. Together with students, young professionals, researchers, chefs, and industry innovators, we discussed how creativity, science, and innovation can turn practical challenges into tangible solutions. 🫧

The evening focused on the practicalities of sustainability, specifically looking at:
🪼 The potential of jellyfish: Moving beyond the “trend” to understand them as both ecosystem indicators and a complex resource.
💙 Side-stream utilization: Discussing the feasibility of turning underutilized raw materials into value, especially in regions facing economic and environmental pressure.
🍴 The gap between science and gastronomy: How culinary creativity can assist scientific innovation in making “blue foods” more accessible.

These conversations highlighted that while the “blue food” system is incredibly complex, progress happens when we stop working in silos. Thank you to everyone who shared their expertise and stayed for the honest discussions. 💙

💬 FoodLab Bites is a monthly event open to all. Follow along to see which topic we tackle next month!

#DTUSkylab #FoodLab #AquaticFoods #Sustainability #FoodInnovation BlueEconomy

Are you interested in entrepreneurship and innovation? Do you want to meet and connect with students from other universities? Join the EXPLORE program and get the opportunity to:

🔍Discover your entrepreneurial skills: EXPLORE is a collaboration between CBS, DTU, KU, ITU and AAU that offers students a taste of entrepreneurship and innovation. The program consists of 5 activities over the course of 2 months that enable students to find their next idea and practice entrepreneurial methods.

🤝Connect with other students: EXPLORE provides an opportunity to meet and connect with other students from different universities. You can discover the entrepreneurial ecosystem and learn from your peers.

💡Explore university innovation hubs: EXPLORE helps you understand more about university innovation hubs and how to get involved in future offerings.

Sounds interesting? Sign up for EXPLORE and take the first step towards your entrepreneurial journey! 🫧

Learn more and sign up via the link in our bio before March 8th 23:59 🔗👆

@tuborgfondet, @otto_moensteds_fond

@csenews, @kulighthouse, @dtuskylab, @itunextgen, @aauinnovatecph @cbscph, @university_of_copenhagen, @dtudk, @itucph, @aaucph