Masters projects – Københavns Universitet

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Master thesis 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

A perfect roast pork with crisp crackling development
Supervisor: Vibeke Orlien

Analyse af vitamin C i blomkål ved HPLC
Supervisor: Jeanette Otte

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

Children’s food well-being
Supervisor: Annemarie Olsen

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

Conformational PLS
Supervisor: Åsmund Rinnan

Data mining
Supervisor: Åsmund Rinnan and Lars Ove Dragsted (NEXS)

Deep Neural Networks and spectroscopic data - a chemometric study
Supervisor: Thomas Skov (; Esben Bjerrum (

Dele-økonomi og koordineret indkøb
Supervisor: Rasmus Bro

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

Fluorescence i fødevarer
Supervisor: Åsmund Rinnan

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

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

Furan in coffee
Supervisor: Mikael Agerlin Petersen, external supervisor: Morten Riiskjær, Roast Master at AMOKKA roasting house

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

How does nudging 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)

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

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

Multivariat data analyse af NIR på laktosepulver under lagring
Supervisor: Åsmund Rinnan

Myoglobin peptides and oxidation
Supervisor: Jeanette Otte and Leif Skibsted

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

Opioid peptides
Supervisor: Jeanette Otte

Optimising meals for senior citizen: a visual appetite study
Supervisor: Jakob Lund Laugesen

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

Protein Identification by Vibrational and Energy Dispersive X-Ray Spectroscopy
Supervisor: Rasmus Bro

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

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

Smelly shit: searching for specific odorants in faeces
Supervisor: Rasmus Bro

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

Technical package supporting an application patent
Supervisor: Christian Gilleladen (Chr. Hansen) and Richard Ipsen (KU)

Tempe – 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 art of whiskey
Supervisor: Associate professor Jens risbo, Associate professor Mikael Agerlin Petersen, Professor Rasmus Bro

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

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

Upgrading whey proteins to bioactive peptides
Supervisor: Jeanette Otte

Validation of a computer-based procedure for sensory profiling by projective mapping/Napping
Supervisor: Jakob Lund Laugesen