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All projects

The list is ordered alphabetically according to project title. Click the title to see details.

“Eating with one’s fingers”: how does hand-eating influence children’s food consumption?
Supervisor: Annemarie Olsen

Analysis of yield maps using chemometrics
Supervisor: Åsmund Rinnan, Jesper Rasmussen (KU-PLEN) and Jens Christian Skov Jensen (GEO-Team)

Aroma of freshly baked bread
Supervisor: Mikael Agerlin Petersen

Can nanotubes and amyloid-like fibrils from alpha-lactalbumin be digested?
Supervisor: Jeanette Otte, Xiaolu Geng

Can we use sequence of particular eps genes to predict polysaccharide functionality?
Supervisor: Vera Kuzina Poulsen (Chr. Hansen A/S) and Richard Ipsen (KU)

Children’s food well-being
Supervisor: Annemarie Olsen

Complexation of transition metals by polyphenols: Implication on metal bioavailability and oxidation potential in dairy beverages
Supervisor: Marianne Nissen Lund (FOOD) & Valentin Rauh (Arla Foods)

Consumption and acceptance of plant-based designed dishes
Supervisor: Armando Peréz-Cueto

Deep Neural Networks and spectroscopic data - a chemometric study
Supervisor: Thomas Skov (thsk@food.ku.dk); Esben Bjerrum (esbenbjerrum@gmail.com)

Dele-økonomi og koordineret indkøb
Supervisor: Rasmus Bro

Design of milk alternatives containing high quality plant-based proteins with balanced amino acid profile
Supervisor: Iben Lykke Petersen (FOOD), Keld Ejdrup Markedal (FOOD) and Ali Osman (Brannatura)

Development of a small-scale method for water-holding capacity measurement in fermented milk products.
Supervisor: Vera Kuzina Poulsen (Chr. Hansen A/S) and Richard Ipsen (KU)

Development of Apple Nutella
Supervisor: Karsten Olsen

Dilution of drinks analysed through fluorescence
Supervisor: Åsmund Rinnan

Encapsulation of bioactive peptides in double emulsions
Supervisor: Jeanette Otte

Enzymatic hydrolysis for improving the foaming properties of whey proteins
Supervisor: Jeanette Otte

Enzyme stability during process technology steps
Supervisor: Jens Chr. Sørensen, Keld E. Markedal and Iben Lykke Petersen

Estimating the degree of acidification in ester production
Supervisor: Åsmund Rinnan and Carina Lomborg (Dupont)

Flavours in 8 specialty NCB Cheese Powders
Supervisor: Mikael Agerlin Petersen, René Lametsch

Funktionelle fermenterede fødevareingredienser
Supervisor: Iben Lykke Petersen, Jens Chr. Sørensen og Dennis Sandris Nielsen

Funktionelle phospholipider
Supervisor: Heidi Blok Frandsen og Jens Chr. Sørensen

How do characters on food packaging influence children’s food choices?
Supervisor: Annemarie Olsen

How do packaging colors influence children’s food choices?
Supervisor: Annemarie Olsen

Influence of food choice in work place canteens
Supervisor: Armando Perez-Cueto

Inline overvågning af værdistoffer i valle
Supervisor: Rasmus Bro & Christian Zachariassen (Arla)

Interaction of milk proteins and stabilizers after high hydrostatic pressure and/or thermal treatment as studied by fluorescence spectroscopy
Supervisor: Karsten Olsen (UCPH, DCB), Vibeke Orlien (UCPH, DCB), Åsmund Rinnan (UCPH, CAT), Jens Møller (CPKelco)

Investigation of enzymatic processing of soybeans to a liquid soybean drink with improved physical and nutritional properties
Supervisor: Keld Ejdrup Markedal

Investigation of proteins and salt studied through fluorescence
Supervisor: Åsmund Rinnan

Lingual tactile sensitivity between Asian and Caucasian consumers
Supervisor: Jing Liu

Mozzarella on my pizza - or how cheeses are manufactured for use as ingredient
Supervisor: Anni Bygvrå Hougaard – Assistant professor, Dept. of Food Science, University of Copenhagen and Gregory Roset - Application manager, Chr Hansen

Myoglobin peptides and oxidation
Supervisor: Jeanette Otte and Leif Skibsted

New food products from dried Mushroom granules
Supervisor: Michael Bom Frøst

Nutrition during pregnancy and offspring diseases
Supervisor: Morten Arendt Rasmussen

Nutrition labeling to influence children’s food choices
Supervisor: Annemarie Olsen

Opioid peptides
Supervisor: Jeanette Otte

Process optimization for nitrate reductase activity of Staphylococcus strain
Supervisor: Jorge Ruiz Carrascal, Karsten Olsen

Quantification of gooseberry/strawberry/ quality with FTIR sensors – a chemometrics approach
Supervisor: Thomas Skov, Mabel Martínez Vega

Sampling at Castus
Supervisor: Åsmund Rinnan (UCPH, CAT),Vibeke Orlien (UCPH, DCB), Karsten Olsen (UCPH, DCB)

Sensory and volatile profile of whey powder ingredients
Supervisor: Sandra Stolzenbach Wæhrens, Therese Jansson

Smooshers’ sense of texture
Supervisor: Sandra Stolzenbach Wæhrens

Stabilizing and prolonging the shelf life of organic water kefir
Supervisor: Mette Thygesdatter Pedersen (Rus) and Prof. Dennis S. Nielsen (FOOD)

Sunde plantefibre
Supervisor: Keld Ejdrup Markedal og Charlotte Bjergegaard

Sunde planteolier
Supervisor: Jens Chr. Sørensen og Heidi Blok Frandsen

Tempeh – an Indonesian stable
Supervisor: Michael Bom Først

The ‘alchemy’ of aging spirits in oak
Supervisor: Jens Risbo, Mikael Agerlin Petersen and Mogens Larsen Andersen

The effect of pectin in ambient yoghurts
Supervisor: Richard Ipsen

The effect of protein-enriched food intake over 8 weeks intervention
Supervisor: Sandra Stolzenbach Wæhrens

The role of addictive behaviours in food choices
Supervisor: Armando Perez-Cueto

The use of Raman spectroscopy as a tool for determination of quantitative levels of substances in pharmaceutical products
Supervisor: Rasmus Bro

Understanding the foam formation mechanisms related to the use of YieldMAX®
Supervisor: Karsten Olsen, Jens Risbo

Upgrading whey proteins to bioactive peptides
Supervisor: Jeanette Otte

Urine Metabolomics, Breastfeeding and Childhood diseases
Supervisor: Morten Arendt Rasmussen

Virtual reality
Supervisor: Wender Bredie

When the day's meals becomes a life threat
Supervisor: Wender Bredie