Design and Consumer Behavior projects – Københavns Universitet

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Design and Consumer Behavior 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

Aroma of freshly baked bread
Supervisor: Mikael Agerlin Petersen

Children’s serving style preferences for typical foods
Supervisor: Annemarie Olsen

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

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

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

How does an intensive cooking camp influence children’s eating behaviour?
Supervisor: Annemarie Olsen

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

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)

Intervention strategies to change children’s food preferences
Supervisor: Annemarie Olsen

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

Myoglobin peptides and oxidation
Supervisor: Jeanette Otte and Leif Skibsted

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

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

Repeated exposures, consumption speed and food acceptance among children
Supervisor: Annemarie Olsen

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

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 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 value of production without castration in the Danish Pig production
Supervisor: Tove Christensen

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

Virtual reality
Supervisor: Wender Bredie

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