Copenhagen Culinary Center - Ultrasonic Gastronomy - Probably the World's Best Masterclass in Fermentation and Gut-health - Rewiring Mood Through Food™

Don't know what to do next weekend? Visit Copenhagen to participate in the newest frontier Health and Medical tourism open to participants from around the world, no previous experience is needed. Learn acoustic cavitation and how to Eat Healthy, Feel Great and Look Good!

Your wellbeing and voyage (transformative expedition and period of personal discovery) to an amazing feel-good future starts here if you are interested in the idea of food as medicine, and the significant role our diets play in our long-term health!

Copenhagen is world-renowned for its exceptional food scene. The city has firmly established itself as a  culinary powerhouse, famous for both pioneering the hyper-seasonal, sustainable "New Nordic" cuisine with its world-class fermentations started by Noma and later  Spora - a multidisciplinary, global food innovation and research center located in Copenhagen, Denmark. Founded in 2023 by Rasmus Munk - the head chef of the world-renowned, holistic restaurant Alchemist.
The University of Copenhagen is ranked #1 in the Nordics for its world-class culinary food science programs. Rather than a singular "culinary arts" degree, they combine gastronomy, sensory science, and food chemistry through dedicated Master's degree programs taught in English. 

MSc in Food Innovation and Health: This program blends food science with gastronomy. Students focus on food design thinking, sensory science, nutrition, and consumer behavior to develop tasty, healthy, and sustainable products.
MSc in Food Science and Technology: A traditional natural sciences degree that focuses on the chemistry, technology, and production of food. Specializations include Plant-Based Foods, Dairy Science, and Brewing Science.
  MSc in Integrated Food Studies: A holistic degree that studies food systems across natural, health, and social sciences. It heavily covers green transformation, sustainability, and food consumption.

Copenhagen Culinary Center (CoCuCe™) on the other hand uniquely focuses on advanced food technology and molecular gastronomy rather than the general culinary classes at cooking schools worldwide. CoCuCe™ bridges the gap between scientific innovation and flavor engineering, tailoring its high-level curriculum to both private food enthusiasts and professional chefs and it includes a personal Psychobiotic diet plan. 

Learn it all in a couple of days!

Copenhagen Culinary Center is the first to offer standalone masterclasses in Ultrasonic Cooking and Fermentation.

This emerging technique in molecular gastronomy uses ultrasound to generate acoustic cavitation—the rapid formation and violent collapse of microscopic bubbles in liquids. This action known as Sonication breaks down tough fibers, accelerates mass transfer, and cuts traditional cooking times by more than half. In the case of fermentations you save weeks and the final redult taste so much better. Sonication also cut extraction times of flavors from days to only minutes!

Fermentation is a major, rapidly growing area where sonication and culinary science overlap. At Copenhagen Culinary Center ultrasonic cooking is the foundation of our Master in Fermentation and Gut-health in order to obtain the best Psychobiotic diet.

   Ultra Good Ultrasound™ 
 

One-Day Workshop in Ultrasound-Assisted Fermentation, Advanced Upcycling Fermentation and Ultrasound-Assisted Tenderizing.
 

One-Day Workshop in Ultrasound-Assisted Extraction and how to use it; Instant Emulsions, Spherification and Rapid Infusions.
 

 Ultrasound cooking is the intentional application of sonication to food science and culinary arts. Instead of using the ultrasound process to destroy a sample, chefs and food scientists use it to gently manipulate food textures and flavors. You will learn the most basic things "behind the scene non-thermal molecular culinary techniques" in Michelin restaurants and you will be able to do it in your home kitchen with a EUR 150 Ultrasonic bath(Sonicator).

Of all the ways to prepare food, fermenting is surely the most mysterious, miraculous and misunderstood. The science is now clear that adding fermented foods to our diets brings an astonishing range of benefits for our health. Jan Vistisen, founder of Copenhagen Culinary Center

Master of Fermentation™ is focused on how you can take control over your health and wake up happy by following an inexpensive Psychobiotic diet full of prebiotics and probiotics. This is not just another "magic" low-calorie diet. The Psychobiotic diet is the master key to unlock the power of wellbeing. And its not only for adults. Many children are on prescription medicine today, this is directly connected to bad nutrition and too many chemicals in ultra-processed food and sugary snacks. One of the worst thing is sodas and soft drinks UK doctor call them "Liquid Death" - See also old EU study below!

Fermented foods are some of most healthy things you can eat and most Michelin restaurants around the world serve small dishes of fermented foods and molecular gastronomy; manipulating flavors, textures, and structures at sky high prices with the help of ultrasound. 

 People just love it!
 
The simple concept of fermentation to preserve food is thousands of years old, what's new is the "Noma-led" way of giving fermented foods amazing new umami flavour profiles packed with great taste. You will learn how to make it at home for a fraction of the price.
 

The main thing to be aware of if buying fermented products is whether they're in cold/refrigerated storage. While it's important to check labels (for words like live, raw, unpasteurised), if it's sitting at room temperature on a store shelf, it's definitely pasteurised and therefore does not contain any live bacteria! It is always better to make it yourself.

 

Psychobiotic Diet
Pre-, Pro-, and Postbiotics

The Next Generation Gut Health

Consumer demand for targeted digestive benefits is driving innovation in fermented foods and increasing the need for education.

Why Your Gut is so Important?

The gut microbiome is the trillions of microbial cells that live in our guts and supports our health by making vitamins, educating our body's immune system and even protecting us from pathogens. The gut microbiome affect our brain by changing our immune system and metabolism.

Immune Defense: Roughly 70% of your body's immune system is located in the gut. A balanced microbiome helps defend against harmful viruses, bacteria, and toxins.

Mental Health & Mood: The gut and the brain communicate constantly via the vagus nerve. In fact, about 90% of your body's serotonin (the "feel-good" neurotransmitter) is produced in the gut.

Gut-skin axis: The gut-skin axis is a complex network of interactions between the gastrointestinal system and the skin, mediated by the gut microbiome, immune responses, and various metabolites produced by gut bacteria. The health of your gut can directly influence the health and appearance of your skin conditions like acne, neczema and psoriasis. Its pretty simple; Eat Healthy, Feel Great and Look Good!

3-day Intensive Course

This is a 3-day program, but each day can also be taken as a standalone course.

Day 1 - On Campus; Scientific Knowledge about Fermentation & Psychobiotics.
Day 2 - Off Campus; Hands-on Workshop in Ultrasound-Assisted Fermentation.
Day 3 - Off Campus; Hands-on Workshop in Ultrasound-Assisted Extraction. 

Day One

The Future of Fermented Food™
Rewiring Mood Through Food

We start the day learning about the most important part of Ultrasound-Assisted Fermentation; Cavitation and the different equipment needed, ultrasound bath, modified ultrasonic bath and sonic sticks.
 
 Then we move on to the different types of fermentation concepts including Zero-waste fermentation and 100% Circular Cooking!

 The future of fermented foods uses ultrasound, new microbes and unusual foods to create new flavors. It also uses high-tech science to turn food waste into edible meals.

Read more: Upcycling and preventing food waste in the European Union can save an estimated €132 billion a year!
 
Fermentation is strictly bound by the laws of biochemistry, thermodynamics, and microbial biology, but the process itself can be accelerated by Ultrasound-Assisted Fermentation (UAF) which is improving food products’ nutritional and sensory qualities. Today ultrasound is used in most industrial productions of yogurt, cheese, dough, beer, wine and vinegars with amazing results. Even Italian prosciutto and Spanish vacuum-packed supermarket hams are in many cases treated with ultrasound to make them taste better.

For culinary applications and food science, combining dual frequency with an active degassing function represents the gold standard for versatility and processing efficiency. We will learn about kHz:

28 kHz (Low Frequency / High Impact): This creates larger cavitation bubbles that collapse with intense physical force. It is used for cell-wall disruption to aggressively extract flavors from woody roots, vanilla pods, or coffee beans, and for tenderizing meat proteins. 

40 kHz (High Frequency / High Precision): This creates a denser field of smaller bubbles. It is optimal for creating velvety emulsions (like combining oil and citrus juice without standard emulsifiers), degassing liquids, and gently infusing delicate botanicals like fresh mint or berries without pulverizing them.  
 

Why take a Master in Fermentation™ and Ultrasound Cooking in Copenhagen?  

Because we predict that Ultrasonic Cooking and Sonication at home will go mainstream over the next decade.

Denmark is widely recognized as a global leader in environmental sustainability and green transition. Copenhagen Culinary Center is setting the highest standard for a new trend of ultrasonic cooking at home, not just because its the best for you health, but because ultrasound cooking is fast, taste great and have many environmental benefits:

 Direct Energy and Resource Savings

Shorter runtimes: Accelerated microbial growth cuts fermentation times from days to hours, lowering appliance electricity draw. 
Ambient temperature processing: Acoustic cavitation drives cellular transfer without needing continuous heat, saving heating energy.
Compact kitchen footprint: Faster batch turnovers mean you need fewer jars, crocks, or large fermentation chambers cluttering your space.

Waste Reduction and Resource Efficiency

 Upcycling kitchen scraps: High-efficiency extraction pulls hidden nutrients from fruit peels, coffee grounds, or vegetable tops into fermentable bases. We have focus on Circular Food and 100% Circular Cooking!

Higher extraction yields: Sound waves break open plant cells to extract more sugar, color, and flavor, requiring fewer raw ingredients per batch.

Chemical-free sanitization: Ultrasonic baths can clean fermentation jars and equipment using plain water, eliminating chemical dish soaps or sanitizers!

After a quick 30 min. lunch-break, we start learning about enzymes, prebiotics, probiotics plus the promising future of postbiotics and how to make/take them.
The Research Shift: Why postbiotics are the "Driving Force"..., and why Supermedicine will be made from "Heat-killed" probiotics in the future.
 
On the other hand the newest research has shown that live bacteria in Kimchi may help flush microplastic from your gut! See this successful Korean study. Postbiotics can't do that, and without probiotics, postbiotics wouldn't exist!
 
 The rest of the day we take a deep dive into the Psychobiotic diet and discuss the gut-brain axis and the damage ultra-processed foods and refined sugar (even artificial sweeteners) as you can read more about in the text below, do to your overall health, hence the importance of protecting your gut microbes. And for those worried about their beauty we discuss the gut-skin axis too, which could save you a substantial amount on expensive creams and other cosmetics - Eat Healthy, Feel Great and Look Good!

 
This first scientific day at Copenhagen University is non-profit due to a general interest in better public health in EU.

This 3-day course is all about matching cutting edge Ultrasonic Gastronomy with the estimative knowledge of healthy eating. 

It's serious stuff, but you will have a lot of fun while learning about it!  
 

Copenhagen is the global epicenter of culinary fermentation, so for those who are interested, we will venture out and visit a couple of these fermentation hot-spots in the evening after class. Limited places - book early!

DAY TWO 

 Innovation in Fermented Foods
Ultrasound-Assisted Fermentation
& Meat Tenderizing

The 2nd day and evening is full of creative workshops in the kitchen with one Master Fermenter and one Ultrasonic Chef ™ who will teach you everything you need to know about ultrasound food and the art of Haute Cuisine fermentation and microbial terroir concepts when sourcing the best ingredients. The flavor difference is huge, and will transfer to your ferment too!

We will make Koji-based valorisation, wild vinegars, Ultra-fermented Kimchi+Kraut "DoubleBiotics™" with all the biotic benefits of Kimchi plus all the biotic benefits of Sauerkraut in one. We will also make many other interesting foods and double-fermented drinks including supercharged postbiotic from fermentation brine (request pdf as the foods change with the season).

You will try this and you will love it!

 Operating a sonicating bath gives you an exceptional tool to execute an elite-level, food-science-backed pre-treatment of almost any fermentation. We also look at the Modern Chef's shortcut to sonicating black garlic and adding the Maillard reaction reducing the Ultra Slow Long Aging of 90 days to just 10-12 days.
 Black garlic is fascinating because it transforms from a sharp, pungent vegetable into a sweet, savory, and jelly-like culinary luxury entirely through natural chemistry. Unique Flavor: It tastes like a complex mix of balsamic vinegar, molasses, tamarind, and licorice.
 
Ultrasonically Improved Kombucha Fermentation: Sonication promotes fermentation in ultrasonically fermented foods such as kombucha, kimchi and other fermented vegetables by enhancing mass transfer, disrupting microbial cells, activating enzymes, and improving homogeneity, ultimately leading to accelerated fermentation rates and the production of a superior-quality product. Sonication initiates beneficial changes in bioactive compounds during lactic fermentation increasing the content of nutritional compounds. 
 
Ultrasonic Chef™ Special - You will try the new Ultrasonic Chef's Knife. Yes, ultrasonic knives do work! They vibrate their blades at high frequencies (typically 30,000 to 40,000 times per second) using internal piezoelectric crystals. This microscopic, rapid movement dramatically reduces the physical force needed to cut by lowering friction resistance, allowing them to slice smoothly through specific materials.    

After cutting the meat; you will learn how to prepare a super tender Ultrasonic Steak by using ultrasound to tenderize the meat. It has become a quick and easy method to improve meat structure and quality in many restaurants, so of course an Ultrasonic Steak will be part of our dinner this evening and you will see and taste why high-end restaurants are offering "Ultrasonically tenderized wagyu beef" on their menus.

Ultrasonic cooking is not a time consuming process after you learned the tricks of the trade. That's why so many chefs are incorporating this cutting edge food science into their kitchens. It can save you both money and time!
Ultrasonic food basically "cooks itself" plus you usually make 20-30 portions and eat it over time. It doesn't get much more "fastfood" than that, since you can eat it straight out of the jar without any additional preparations. A sonicating bath is not more expensive than an air fryer. Ultrasound food will be the next big trend as people look for more healthy and sustainable food options.
 

Ultra Good Ultrasound™ 
 

All materials are included, so are the experimental fermented lunch and dinner of which some components are inspired by Spora. Bon appetite!

 

During Saturday Eve's dinner you will get a personalized Certificate of Participation and our luxury CoCuCe™  logo jacket-pin for people around to envy. 

DAY THREE

 Ultrasound Makes Magic Flavors
Ultrasound-Assisted Extraction, Instant Emulsions, Spherification and Rapid Infusions. 

The 3rd day is not related to fermentation and gut-health, but is an OPEN-KITCHEN Workshop devoted to magic taste and to the unlimited possibilities of a bath sonicator / ultrasonic-bath and why you should invest EUR 150 in this small wonder-equipment for home kitchen.

This WORKSHOP will change everything you thought you knew about flavors and its possibilities!

We start the day with a Ultrasonic Espresso - In June 2026, researchers at the University of New South Wales (UNSW Sydney) demonstrated an ultrasound-assisted coffee extraction technique that produced coffee at room temperature within 2–3 minutes while using approximately 75% less energy than conventional espresso preparation.
Taste and Quality: In blind sensory evaluations involving 100 regular coffee drinkers, participants could not reliably distinguish the room-temperature ultrasonic espresso from traditionally brewed hot shots!

In gourmet cooking, ultrasonic extraction uses high-frequency sound waves to pull intense flavors and colors from foods like herbs, spices and fruits into liquids. This inexpensive process happens in minutes, bypassing the days or weeks required for traditional steeping methods and the best part you only need about half the herbs to extract the same amount of flavor compared to the old maceration style.

We will make Balsamic Cola™ - which is significantly healthier than both Coca Cola and Pepsi even if your Coke is sugar FREE. Balsamic Cola is 100% natural and caffeine free. It eliminates the massive amount of refined sugar, artificial additives and chemicals found in famous commercial sodas!

The Health Benefits of Balsamico Cola:
✅️ Weight Management: A standard serving of balsamico cola contains roughly 15 to 30 calories, compared to 140 calories in a can of regular Coke.
✅️ Blood Sugar Regulation: The acetic acid in balsamic vinegar has been shown to slow down the digestion of carbohydrates, helping to prevent sharp spikes in blood glucose after eating.
✅️ Antioxidant Boost: High-quality balsamic vinegar is rich in polyphenols, which are antioxidants derived from grapes that help protect cells from oxidative stress.

Ultrasound-Assisted Extraction (UAE) of the botanicals we use can vastly improve the depth of flavor in a "balsamico cola" because acoustic cavitation creates microscopic vacuum bubbles that violently implode. This mechanical action tears apart botanical cell walls and drives complex flavors into the balsamic vinegar in just 30 minutes, achieving a depth of flavor that usually requires weeks of traditional maceration and we only use the finest Aceto Balsamico di Modena IGP for this project and not the cheap standard Balsamico you find in your local supermarket. Read more here
 The Balsamic Cola you will learn to make can't be compared to the "Healthy Coke" viral TikTok trend that blew up TikTok a few years ago because it really isn't a recipe at all. It consists of ice being dumped into a glass with a splash of balsamic vinegar and soda water. It tasted more like a fizzy salat dressing. Read more

You will also try the Sonic Stick, but it comes with 2 problems. Its 40 times more expensive than the Ultrasonic bath and the probe of the stick needs serious attention. Read here about the core problems with Sonic Sticks

By mastering the physical principle of acoustic cavitation, culinary professionals and private chefs can create impossible emulsions, flash-infuse spirits, age meats, and alter textures in fractions of the time required by traditional cooking methods and manipulate food at a molecular level without using heat. 

During the day we will experiment with Sonic Gastronomy - the cutting edge ultimate sensory experience, how different sounds influence the flavor preceptions.

Sonic seasoning is the scientific practice of pairing specific sounds or music with food and drink to deliberately alter or enhance their flavor. Popularized by experimental psychologist Professor Charles Spence of Oxford University, it relies on crossmodal correspondences - how our brains instinctively map auditory frequencies onto tastes, textures, and aromas.  
Read more here: SonicGastronomy.com 

This concludes our 3-day course. You will now know everything about Standard Operating Procedures (SOP) and safety requirements for using an ultrasonic-bath / acoustic cavitation sonicator at home.

Until now (August 2026 OpenAI search) no standard culinary school explicitly offers a standalone course dedicated to ultrasound-assisted fermentation, as it is an advanced bioprocessing technique primarily taught within university Food Science, Biotechnology, or Gastronomic Sciences programs. While traditional culinary schools teach standard wild and bacterial fermentation, institutions that bridge gastronomy with cutting-edge modernist food technology are the ones covering ultrasound applications. The acoustic cavitation from low-frequency ultrasound waves is used in these elite labs to improve cell permeability, speed up microbial metabolism, accelerate the maturation of fermented foods and enhance flavors.

Copenhagen Culinary Center is the first to offer a standalone masterclass in Ultrasound-Assisted Fermentation.

Learning both Ultrasound-Assisted Fermentation (UAF) and Ultrasound-Assisted Extraction (UAE) makes you a semi-professional culinary Master of Sonication™ in 2 just days, from there on its all about practice. These quick introduction courses to UAF and UEA are for private consumers. We offer more advanced masterclasses for professional chefs at our Ultrasonic.Institute to become a top Ultrasonic Chef™

After completing UAF and UEA for beginners you will get the T-shirt below and a certificate of participation.

Available in XS - 4XL

REQUEST FULL
PDF PROGRAM
info@cocuce.dk

Important information about the Psychobiotic Diet

 - Eat Better, Sleep Better...

 A psychobiotic diet is designed to support the gut-brain axis by emphasizing prebiotic and fermented foods that nourish beneficial gut bacteria. Research shows this dietary approach can significantly reduce perceived stress, stabilize the microbiome, and improve sleep quality and overall wellbeing in just four weeks.

 The diet focuses on two main food categories while eliminating highly processed, pro-inflammatory items.

 Prebiotic Foods: Plant-based foods packed with soluble fibre that act as fuel for beneficial gut microbes.
 Probiotic / Fermented Foods: Foods containing live, beneficial bacteria.
 Foods to Limit: Fast food, sugary drinks, sodas, and sweets.

Scientific Backing & Clinical Trials

— such as those conducted by APC Microbiome Ireland — have demonstrated that adults who strictly adhered to a psychobiotic diet for 28 days experienced measurable drops in perceived stress. You can explore the Stanford Lifestyle Medicine resource or read the published results on PubMed Central furthermore clinical trials published in Molecular Psychiatry show a 32% reduction in perceived stress after just four weeks.

 We recommend to keep fermented foods as part of you diet for life as the health benefits are second to none:

 Alleviated Anxiety & Depression: High adherence optimizes the production of mood-regulating neurotransmitters like serotonin and GABA.

Lowered Systemic Inflammation: Fermented foods suppress pro-inflammatory cytokines that can negatively impact the blood-brain barrier.

Optimized Cognitive Function: Improved gut-brain communication aids concentration, memory, and long-term neuroprotection.

Improved Digestive Health: Massive delivery of prebiotics and probiotics enhances nutrient absorption and reinforces gut barrier integrity.

How the Diet Works
The diet influences the central nervous system through the bloodstream of neurotransmitters. The microbes release lipid metabolites and neuroactive compounds that communicate with the brain via the vagus nerve. By pairing prebiotic fibers with fermented foods, this dietary approach promotes a highly balanced intestinal microbiome that directly influences brain chemistry and mood. Known as the Gut-Brain Axis!

Healthy cooking embodies both the present and the future. It aligns with new market consumption habits and reflects a rising global awareness. This approach is not merely a trend but a vital necessity, as a healthy lifestyle starts in the kitchen.

 Our hope is that you will pass on what you learned in Copenhagen 🇩🇰 to family and friends around you in order to boost their health and wellbeing too!
 

Why Stress Can Show Up in Your Gut

Your gut is feeling the drama—here’s how to dial it down...

Through the gut–brain axis, stress can directly impact digestion and triggering symptoms like nausea, bloating, and changes in appetite or bowel habits.

Stress disrupts gut bacteria and key neurotransmitters like serotonin and dopamine, which can worsen both mood and digestive issues over time.

It’s not a connection most people make, but stress doesn’t just affect your mood, it can show up in your gut, too. A growing body of research points to the gut–brain axis as the link between gut health and stress. Understanding how this relationship works can help explain common digestive symptoms and highlight practical ways to support both gut health and stress levels.

Inside the digestive tract, there’s also a built-in control system known as the enteric nervous system (ENS), often referred to as the body’s “second brain.” [It] contains more than 100 million nerve cells and this network helps manage everyday digestive processes like swallowing, stomach emptying, enzyme release, blood flow, nutrient absorption, and bowel movements.

Stress doesn’t just stay in your head, but can trigger a cascade of physical symptoms in the gut. Hormones like corticotropin-releasing hormone (CRH) and cortisol play a key role in how the gut–brain axis responds, shifting the body’s priorities away from digestion. “In the short term" stress hormones help the body focus on survival. During acute stress, the stomach may empty more slowly while the colon becomes more active, which can lead to nausea, loss of appetite, cramping, or loose stools and for some, stress can also show up as that familiar “butterflies”.

So stress can create a bad cycle of adversely affecting gut health, dropping dopamine, and in turn causing worsening mood and digestive symptoms. Serotonin levels, of which some 90% can be found in the gut, can also be affected, creating bad mood swings.

How Stress Triggers IBS Symptoms

For those already dealing with Irritable Bowel Syndrome (IBS), a common condition affecting up to 10% of the global population, stress can worsen physical symptoms. IBS impacts gut motility and sensitivity, often leading to abdominal pain. 

IBS is now understood as a disorder of gut-brain interactions. This means stress can make symptoms worse even when there is no structural damage in the bowel. Stress may speed transit in some people, slow it in others, and increase visceral hypersensitivity, meaning the gut feels pain more easily.

Constipation may be more than a simple digestion problem - Millions of people struggle and many dies from it (see new scientific research), is it gut related?

 Yes, constipation is deeply related to gut health, as a direct and complex two-way relationship exists between bowel regularity and the condition of your digestive system. 

Microbiome Imbalance (Dysbiosis): Trillions of bacteria live in your digestive tract. People with chronic constipation often have a depleted population of beneficial, stool-softening bacteria like Bifidobacterium and Lactobacillus. Instead, they frequently exhibit an overgrowth of methane-producing microbes, which actively slow down intestinal transit time.

Disrupted Gut-Brain Axis: The gut and the brain communicate constantly through the nervous system. Psychological stress or changes in your "second brain" (the enteric nervous system) can alter the rhythmic muscular contractions—called peristalsis—needed to push waste through the colon.

The Stagnation Cycle: When waste sits in the colon for too long, your body continues to absorb water from it, making the stool harder and more painful to pass. This stagnant environment also allows harmful or pathogenic bacteria to multiply, further worsening your overall gut health.

Short-Chain Fatty Acid Deficiency: Healthy gut microbes ferment fiber to produce short-chain fatty acids (SCFAs). These acids keep the intestinal lining strong and stimulate muscle contractions. A lack of SCFA-producing microbes directly contributes to a sluggish bowel.

Your Gut Is Talking to Your Brain!
Are You Listening?

Pay attention and listen to your body - prioritizing fiber-rich foods, fermented foods, sleep, and 30 minutes of exercise a day to support a healthier gut and, in return, you will feel so much better every day. 

 You Are What You Eat!

 Our bacteria are talking. We’ve just begun to understand what they’re saying. 5000 years ago people were living from healthy foods full of live bacteria even they didn't know why or anything about probiotics - WATCH THIS on YouTube. Fast forward then its only in the last 100 years of cheap industrialized ultra processed ingredients and chemicals in our food, with tons of added sugar, everything changed. Studies link diets high in ultra-processed foods (UPFs) to an increased risk of several cancers, including colorectal, breast, and pancreatic cancers plus cardiovascular disease (CVD) a group of disorders affecting the heart and blood vessels, often driven by plaque build-up in arteries do to unhealthy diets and too little exercise. It is the leading global cause of death, primarily responsible for heart attacks and strokes.

Collagen and gut health are deeply intertwined through the gut-skin axis. This bidirectional pathway connects the intestinal microbiome and immune system directly to skin structure, barrier function, and aging. A balanced gut ecosystem is vital for maintaining the dermal matrix. It ensures optimal nutrient absorption, regulates systemic inflammation, and actively preserves the quality of collagen and elastin. Conversely, when the gut barrier is compromised or dysbiosis occurs, a surge in inflammatory mediators and oxidative stress accelerates collagen degradation, altering skin texture and hydration.

The Nutritional Dermatology Perspective
Effective collagen support extends far beyond the peptide source itself. True skin longevity requires a holistic approach that prioritizes:

• Digestion & Absorption: Ensuring the body can effectively break down and utilize structural building blocks.
• Gut Barrier Integrity: Preventing the systemic leaks that trigger tissue-damaging inflammation.
• Inflammatory Tone: Managing the body's baseline inflammation to protect existing collagen networks.

By optimizing the gut environment, we unlock the full potential of nutritional dermatology and systemic skin health - Eat Healthy, Feel Great and Look Good!
 
And don't think for a second that all the sugar-free, zero calorie-products are better, new studies shows artificial sweeteners are damaging to your gut-health too! 

Artificial sweeteners can completely alter the landscape of your gut bacteria...

Artificial sweeteners can trigger significant gut issues by disrupting the balance of the gut microbiome (dysbiosis), impairing the intestinal barrier, and causing osmotic digestive distress. While long marketed as passive, zero-calorie alternatives to sugar, recent clinical research shows these synthetic compounds actively interact with your digestive tract.

  Saccharin and Sucralose: These have the most pronounced impact, significantly reducing populations of beneficial bacteria like Lactobacillus and Bifidobacterium.
 Harmful Overgrowth: A drop in good bacteria allows opportunistic, inflammatory strains (like E. coli) to multiply.

 Metabolic Impact: Paradoxically, the resulting bacterial imbalance can trigger glucose intolerance and insulin resistance, altering how your body processes regular food.
Synthetic sweeteners can compromise the structural integrity of your digestive lining.

Barrier Breakdown: Intense sweeteners can diminish the production of short-chain fatty acids (SCFAs), which act as fuel to keep your gut lining strong. Cellular Toxicity: When the gut barrier weakens, toxins can leak into the bloodstream, resulting in chronic, systemic inflammation and severe gut irritation. 

 Fast food, sugary snacks and drinks have become the main reason for obesity and diabetes 2 even among our younger population. Ultra-processed fastfood is slowly killing many of us and is one of the biggest burdens on the national healthcare systems.

Greater consumption of total, sugar-sweetened, and artificially sweetened soft drinks was associated with a higher risk of all-cause mortality. Nothing has changed since 2010-2019 - Read this old study: Association Between Soft Drink Consumption and Mortality in 10 European Countries of 451743 persons involved.

Eat you way to a better life; because it will make you feel human again plus YOU gain control over your health and most probably your weight too!

Summery - What You Get After 3 Days:

Certificate of Participation and Merchandise

Ultrasound-Assisted Fermentation and Upcycling Kitchen Waste and Circular Cooking plus Complete Knowledge about Ultrasonic Cooking, Extractions, Best Equipment and Tenderizing Meat.

Complete Knowledge about Pre-, Pro- and Postbiotics in a Psychobiotic Diet, What to Eat, but more importantly What NOT to Eat or Drink plus How to make Easy Psychobiotic Meal Plans - Eat Healthy, Feel Great and Look Good!

One year FREE membership of our International Ultrasonic Culinary Association™ - The new worldwide networking platform for anything related Ultrasonic Gastronomy.

We teach you the art of culinary ultrasound and how you can make these fermented foods faster and more tasty. In fact it becomes so tasty, that you automatically continue to eat them for the benefit of your gut-health and wellbeing. If this was a wake-up call for you, please take it...

Your body is the most important asset you will ever own. Invest a little time in your gut-health before its too late to reverse the damage from an unhealthy lifestyle!

Call or Sign-up Today!

Open to all over the age of 20
- No prior experience needed -
Language: English with support in Danish

Are you ready to take control over your health?

After this course you will understand the basic science to embark on a much healthier and better life. Most likely you will not need prescription medicine in the future if you follow the Psychobiotic diet, get 7-8 hours of sleep and exercise just 30 minutes per day. Its worth every second!

Day 1 (always on a Friday) is a non-profit program organized by Copenhagen Culinary Center at Copenhagen University Campus. It's partly supported by EU and the Ministry of Health and Education in the interest of a better public health (folkesundheden) and 100% Circular Cooking. Upcycling and preventing food waste in the European Union can save an estimated €132 billion! 

Why is this Holistic wellness and Psychobiotic diet with food as medicine program so important? Because although Danes live long lives, they experience nearly 20 years of living with chronic illness, disability, or health-related limitations! 
EU Comparison: Denmark ranks 18th and under avarege with only 62.4 healthy life years with out serious illnesses compared to many other European countries, trailing behind neighbours like Sweden (67.5 years) and Norway (64.8 years), while countries like Italy lead the EU at over 73 healthy years. 
 

These classes are held once a month and limited to 100 participants. The teachers are professors or private corporations in the corresponding subjects.
Due to support and sponsors of the 1st day scientific program there is only a small registration fee of EUR 69 which include lunch and the T-shirt below.
 

Available in XS - 4XL


The 2nd (Saturday) and 3rd (Sunday) workshops are limited to only 25 participants per day, so book early!

For pricing of those Ultrasonic workshops please request the full pdf program by email.
For those who not interested in Ultrasound-Assisted Extraction and Sonic Seasoning, but are part of a group which signed up for all 3 days, we offer a guided Sunday tour of Copenhagen ♥️
- voted the world's most liveable city CNN

REQUEST FULL
PDF PROGRAM
info@cocuce.dk

If you have questions, do not hesitate to contact us:  

Copenhagen Culinary Center
 Lyngbyvej 83A, 2100 Copenhagen Ø  

Call us today +45 4249 3700
or email: info@cocuce.dk 
WhatsApp +4571358957
 

Final remarks:

You Think You Know Ultrasound?

When people hear the word "ultrasound," their minds typically jump to two things: pregnancy scans or, worse, confusing it with radiation or chemical processing. Shifting public perception requires focusing on three core educational pillars:

1. Eliminating "Tech Fear" (The Safety Message) The public often reacts with scepticism to processed foods or engineered cosmetics.

The Reality: Education needs to emphasize that ultrasound is purely mechanical. It relies on sound waves (vibrations) to create pressure changes, not radiation or harsh chemical additives.

The Analogy: It is essentially a hyper-fast, microscopic version of shaking or whisking an ingredient.

2. Highlighting the Environmental Payoff - Consumers are increasingly demanding eco-friendly products, but they rarely know how factories achieve sustainability goals.

The Reality: Standard pasteurization, drying, and chemical extraction require massive amounts of fossil fuels and water.

The Message: Educating the public that ultrasound uses significantly less energy and eliminates the need for chemical solvents frames the technology as a champion for the environment, making "ultrasound-processed" a major selling point.

3. Boosting Nutritional Literacy - Many consumers avoid processed foods because they associate processing with a loss of nutrients. 

The Reality: Traditional high-heat cooking destroys delicate vitamins (like Vitamin C) and degrades natural flavors!

The Message: Teaching consumers that non-thermal ultrasound locks in natural nutrients, vibrant colors, and fresh flavors helps them realize that this technology actually delivers a healthier final product. 

The future of transparent Branding: Bold food and cosmetic companies could step forward and proudly label their products as "Sonic-Emulsified" or "Acoustically Extracted," pairing the label with an explanatory QR code on the packaging.

MADE WITH ULTRASOUND™

The beverage sector is the dominant industrial user of ultrasound in the food industry, capturing over 34% of the global food ultrasound marketshare. Broadly, the global market for food ultrasound is expanding rapidly—valued at $1.31 billion in 2026 and projected to reach over $3.2 billion by 2035. The technology is split into two primary categories: High-Power (Low-Frequency) Ultrasound, which physically alters food matrices (processing), and Low-Power (High-Frequency) Ultrasound, which acts as a non-destructive scanning tool (quality control). The largest operational users and applications across the food industry are grouped below by sector:

1. Beverage & Liquid Food Manufacturers As the largest market segment, beverage giants heavily leverage high-power ultrasound to bypass thermal pasteurization, protecting delicate flavors and nutrients.

• Juices and Smoothies: Used for cold microbial inactivation (killing bacteria without heat) and degassing to prevent oxidation.
• Dairy Drinks & Plant Milks: Heavily used for homogenization and emulsification. It breaks down fat globules and blends plant proteins (like oat or soy) into perfectly smooth liquids without requiring excess chemical stabilizers.
• Alcohol Alteration: Employed to dramatically accelerate the aging of spirits (like whiskey) by forcing rapid interaction between the liquid and wood barrels.

2. Ingredient Processors & Functional Food Makers -This sector relies heavily on Ultrasound-Assisted Extraction (UAE) to pull valuable compounds out of raw materials.

• Bioactive & Nutraceutical Extraction: Extracting antioxidants, polyphenols, and vitamins from plant matrices.
• Plant-Based Proteins: Improving the yield and functional properties of proteins isolated from peas, soy, and seeds.
• Upcycling Food Waste: Transforming agricultural and food processing byproducts (like fruit peels or spent grains) into high-value ingredients by breaking down stubborn cell walls.

3. Meat and Seafood Processors - Ultrasound is widely used in the meat industry to manipulate texture and accelerate processing times.

• Tenderization: High-power acoustic cavitation physically disrupts tough muscle fibers, significantly tenderizing meat.
• Rapid Marination: Ultrasound creates micro-channels in the tissue, forcing brines and marinades to absorb in a fraction of the traditional time.
• Precision Ultrasonic Cutting: Using vibrating acoustic blades to cut delicate or multi-layered foods (like frozen meats or fish) cleanly without crushing the product or leaving waste.

4. Dairy and Bakery Infrastructure

• Yogurt & Cheese Production: In dairy, ultrasound alters protein structures to increase yogurt viscosity and boost overall cheese yields during coagulation.
• Dough Fermentation: Industrial bakeries use ultrasound to gently break yeast cell walls, releasing enzymes that accelerate dough rising and shorten production times.

5. Automation & Quality Control (All Sectors) Low-power ultrasound functions as a real-time, non-destructive line inspector.

• Package Integrity: Bottling and packaging plants pass sealed containers under an ultrasonic sensor to immediately detect leaks or micro-fissures (which cause the liquid inside to foam, flagging a bad seal).
• Composition Testing: Scanning food items directly on the conveyor belt to measure fat-to-lean ratios in meat, check fruit ripeness, or detect internal hollow defects without cutting the product open.

What is the difference between food ultrasound and medical ultrasound?

While both sectors rely on the exact same physical principle—manipulating sound waves above the range of human hearing (greater than 20 kHz)—they use them in completely opposite ways. The core difference lies in power: the food industry primarily uses high-power, disruptive waves to physically change or clean materials, while the medical industry balances high-power waves to destroy target tissues with low-power waves to safely look inside the human body.

Detailed Applications by Industry:

1. Food Processing Industry - In food manufacturing, ultrasound acts as a mechanical "booster" that improves efficiency, replaces heat, and enhances quality!

Extraction: Sound waves cause cavitation bubbles to burst against plant cells, tearing them open. This allows factories to extract oils, flavors, proteins, and natural food colorings from plants in minutes rather than hours.
Emulsification & Homogenization: Ultrasound forces oils and liquids to mix at a molecular level. It creates incredibly smooth, stable textures in products like vegan milks, mayonnaise, and ice cream without requiring heavy chemical stabilizers.
Precision Cutting: Ultrasonic knives vibrate tens of thousands of times per second. This creates an almost frictionless blade that glides cleanly through fragile or sticky items like multi-layered cakes, soft cheeses, and granola bars without crushing them.
Non-Thermal Preservation: By blasting liquids with high-intensity waves, ultrasound disrupts the cell membranes of bacteria and spoilage enzymes. This sterilizes fresh juices or milk without cooking them, locking in natural vitamins and raw flavors.

2. Medical Industry - The medical sector divides ultrasound into two distinct categories: diagnostic (seeing) and therapeutic (healing/destroying).
Diagnostic Imaging (Sonography): Low-energy sound waves travel through the body and echo back when they hit borders between different tissues (like fluid and bone). A computer measures these echoes to create real-time images of developing fetuses, hearts (echocardiograms), and major organs.
Doppler Ultrasound: By measuring changes in the frequency of the echoing sound waves, doctors can accurately track the speed and direction of blood flowing through arteries and veins to catch dangerous clots.
High-Intensity Focused Ultrasound (HIFU): This acts like a magnifying glass for sound. Multiple ultrasound beams are focused tightly onto a single point inside the body (like a prostate tumor or uterine fibroid). The intense energy generates pinpoint heat that destroys the diseased tissue without needing a surgical incision.
Physical Therapy & Healing: Lower-intensity continuous waves are used by physiotherapists to generate deep, gentle heat inside muscles and tendons. This boosts blood flow, reduces inflammation, and accelerates joint healing

Because ultrasound is incredibly versatile, it is used behind the scenes to produce a massive variety of everyday products that extend far beyond food. In industrial manufacturing, cosmetics, and pharmacology, ultrasound is prized for the exact same reasons as in food: it mixes things that do not want to mix, extracts compounds with extreme efficiency, and modifies textures cleanly.

The primary non-food products made or processed using ultrasound include:

1. Cosmetics & Personal Care Products - Creating smooth, luxurious creams requires binding oil and water together permanently.

Premium Skincare Creams and Lotions: High-power ultrasound shatters oil droplets into nanoscale particles, creating stable emulsions without requiring heavy chemical emulsifiers or stabilizers.
Essential Oils & Perfumes: Ultrasound-assisted extraction uses sound waves to burst the cell walls of flower petals, wood bark, or roots, extracting pure fragrances and oils in minutes rather than hours of steam distillation.

2. Pharmaceuticals & Supplements - Ultrasound helps the human body absorb medicine and vitamins much faster by breaking them down into microscopic packages.

Liposomal Supplements (e.g., Vitamin C, Glutathione): Sound waves are used to encapsulate vitamins inside tiny fat bubbles (liposomes). This protects the vitamins in your stomach and massively increases how much your body can absorb.
Cough Syrups & Liquid Medications: Used to perfectly dissolve and distribute active pharmaceutical ingredients uniformly throughout a liquid so every dose is identical.

3. Canvas, Plastics, & Textile Products - Instead of using glue, heat, or sewing threads, ultrasound can melt materials together at a microscopic level.

Synthetic Clothing & Waterproof Gear: Ultrasonic welding uses high-frequency vibrations to rub synthetic fabrics (like nylon or polyester) together until they friction-melt, creating perfectly seamless, waterproof joints.
Medical Masks & PPE: The straps and multi-layered filters of surgical masks are bonded together instantly using ultrasonic sewing machines.

4. Advanced Materials & Chemistry - (Sonochemistry)Biodiesel: Producing biofuel normally takes hours of chemical mixing. Blasting the raw vegetable oils and alcohols with ultrasound speeds up the chemical reaction (transesterification) to mere seconds.
Graphene and Nanomaterials: Ultrasound is used to strip layers of graphite apart to manufacture graphene—an ultra-strong, highly conductive material used in next-generation electronics and batteries.

Surprise, ultrasound is already a big part of your life!
You probably just didn't know it yet... 

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Over the next decade with help from our social media usernames below and google search phrases, we will build this new ultrasound/ultrasonic consumer food trend through specialized education. Our goal is an explosive worldwide sales of Ultrasonic baths for healthy and environmentally-friendly cooking at home. We also plan to launch Limited Edition ULTRASONIC CHEF™ modified culinary ultrasound baths and other equipment to our followers and teach them how best to use such an acoustic cavitation sonicator.

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"ultrasonic food", "food ultrasound" and "ultrasonic cooking" are currently the three biggest search terms on google. You will find our news blog under the following domain: ultrasonicfood.com

High-frequency ultrasound waves traveling through a liquid produce millions of tiny vacuum bubbles. When these bubbles collapse forcefully, they create intense localized pressure and micro-jets of liquid. Chefs use this mechanical energy to alter food at a cellular level without applying heat. INTERNATIONAL ULTRASONIC CULINARY ASSOCIATION bond people together from all over the world with one common interest: Ultrasound!