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Afhjælpning af geldannelse i mayonnaise over tid
Supervisor: Dorthe Møller Sørensen ( +45 53 39 18 10), KMC

Cultured Meat
Supervisor: Christian Vestergaard (DMRI-TI), René Lametsch (Food)

Development of an improved in vitro protein digestibility (IVPD) model system
Supervisor: Marcel Skejovic Joehnke, René Lametsch

Dilution of drinks analysed through fluorescence
Supervisor: Åsmund Rinnan

Effect of scatterer and absorber on fluorescence
Supervisor: Åsmund Rinnan and Marta Bevilaqua

Enhancing probiotic viability in yoghurt matrix using seaweed-sourced prebiotic
Supervisor: Fergal P. Rattray

Estimating bitterness in beer by fluorescence
Supervisor: Åsmund Rinnan and Marta Bevilaqua

Estimating the degree of acidification in ester production
Supervisor: Åsmund Rinnan and Carina Lomborg (Dupont)

Fluorescence i fødevarer
Supervisor: Åsmund Rinnan

Fremstilling og undersøgelse/karakterisering af fysisk modificeret stivelse (Clean-label-stivelse)
Supervisor: Senior Application Development Manager, Thomas Hannibal,

Hurtig-analyse af lægemidler
Supervisor: Rasmus Bro

Investigating Riboflavin and Maillard reaction products in milk
Supervisor: Åsmund Rinnan and Marta Bevilaqua

Investigating the structuring of proteins in the gut
Supervisor: Richard Ipsen

Karakterisering af mikrostrukturer i stivelsesbaseret smelteost
Supervisor: Thomas Hannibal, 5339 1814

Leg med temperatur, pH og salt
Supervisor: Åsmund Rinnan

Plant based dairy alternatives
Supervisor: Poul Erik Jensen

Plant-based protein mixtures for food
Supervisor: Marcel Skejovic Joehnke, René Lametsch

Rayleigh scatter as a source of information
Supervisor: Åsmund Rinnan

Resolving NMR spectra of detergents
Supervisor: Åsmund Rinnan and Jesper Brask (Novozymes)

Sammenligning af vegetabilske proteiner
Supervisor: Rene Schröder, Senior applicaton specialist KMC, Mobile +4593631706

Stivelse og pectin/andre hydrokolloider i vingummi
Supervisor:   Maria Elena C. G. Hansen

The colloidal stability of oat-based beverages
Supervisor: Åsmund Rinnan, Tiffany Patra and Karsten Olsen

Udvikling af en glutenfri pasta
Supervisor: Rene’ Schröder, Senior application specialist KMC, 4593631706

Udvikling af metode til bestemmelse af oliedråbestørrelse i mayonnaise
Supervisor: Mette Nees Jensen

Udvikling af rheologisk og sensorisk metode til bestemmelse geldannelse i mayonnaise
Supervisor:

Utilization of plant-based by-products for fermentation using oyster mushrooms
Supervisor: René Lametsch, Marcel Skejovic Joehnke