Ingredients and Dairy Technology projects – Københavns Universitet

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Ingredients and Dairy Technology projects

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

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

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)

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)

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

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

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

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

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

Opioid peptides
Supervisor: Jeanette Otte

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

Sunde plantefibre
Supervisor: Keld Ejdrup Markedal og Charlotte Bjergegaard

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

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

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