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Plant based dairy alternatives

Educational level:Master thesis, Bachelor project
Target group:MSc Food Science and Technology
MSc Food Innovation and Health
BSc Fødevarer og ernæring
Main area:Ingredients and Dairy Technology
Food Microbiology and Fermentation
Project description:

Do you want to be part of an exciting project where we explore and test plants and algae as sources for making plant-based cheese analogues?

The project will initially focus on characterization of the protein component from plants or algae. This involves extraction of proteins using different methods and buffer composition, characterization of the proteins with respect to size, charge, hydrophobicity and digestibility. Separation using ion-exchange and precipitation will also be tested as will partial degradation using enzymes. The untreated and the separated protein samples will be tested in fermentation experiments using different bacterial strains in preparation for developing a plant-based cheese analogue. This part will be in collaboration with Chr. Hansen A/S, Hørsholm.  

Supervisor at Dept. of FOOD, University of Copenhagen will be Prof. Poul Erik Jensen,

Co-supervisor at Chr. Hansen A/S, Hørsholm will be Global Application Manager Kirsten Kastberg Moeller,

Keywords:plant, algae, cheese
Supervisor(s): Poul Erik Jensen
Last edited:31-10-2019