Sc Food Innovation and Health – Københavns Universitet

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Project proposals > All projects > FIH

MSc Food Innovation and Health 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

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

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

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

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

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

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

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

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

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

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

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

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

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

Upgrading whey proteins to bioactive peptides
Supervisor: Jeanette Otte

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

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