Bachelor projects – Københavns Universitet

Bachelor projects

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

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)

Extraction and Quantification of Astaxanthin from European Green Crabs
Supervisor: René Lametsch (UCPH-FOOD), Marcel Skejovic Joehnke (UCPH-FOOD), Michael Grue (Apharma)

Fluorescence i fødevarer
Supervisor: Åsmund Rinnan

Formulation of Protein Powder Products Based on Cricket and Plant-Derived Ingredients
Supervisor: René Lametsch (UCPH-FOOD), Marcel Skejovic Joehnke (UCPH-FOOD), Jakob R. Lewin (Syngja)

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

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

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

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

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:

Water uptake in canned coextrude sausages (Industrial project, together with Tulip)
Supervisor: René Lametsch (KU-Food) and Brian Rask Madsen (Tulip)