Sc Food Innovation and Health – Københavns Universitet

MSc Food Innovation and Health projects

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

Aroma of freshly baked bread
Supervisor: Mikael Agerlin Petersen

Can we use sequence of particular eps genes to predict polysaccharide functionality?
Supervisor: Vera Kuzina Poulsen (Chr. Hansen A/S) and Richard Ipsen (KU)

Chemometric evaluation of IR-spectra from different milk samples
Supervisor: Thomas Skov,; Kajsa Nilsson,; Mikka Stenholdt Hansen,

Consumers acceptant of use of new meat protein ingredients in food products
Supervisor: René Lametsch and Sandra Stolzenbach Wæhrens

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)

Development of Apple Nutella
Supervisor: Karsten Olsen

Dietary variability
Supervisor: Morten Arendt Rasmussen

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

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

Lingual tactile sensitivity between Asian and Caucasian consumers
Supervisor: Jing Liu

Meta analysis of Check All That Apply (CATA) data for characterization of general consumer patterns
Supervisor: Morten Arendt Rasmussen

New food products from dried Mushroom granules
Supervisor: Michael Bom Frøst

Nutrition during pregnancy and offspring diseases
Supervisor: Morten Arendt Rasmussen

Opioid peptides
Supervisor: Jeanette Otte

Performance of top-athletes as revealed by longitudinal large-scale blood metabolomics
Supervisor: Rasmus Bro

Predicting individual beer liking from positive and negative reviews using text mining, aroma profiling and machine learning
Supervisor: Morten Arendt Rasmussen

Reduction of ripening time of cheese by using cheese powder as a flavor-boosting ingredient.
Supervisor: Inger Hansen, Innovation Manager, Lactosan and Richard Ipsen, professor,

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

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

Survey reliability in studies of dietary habits
Supervisor: Morten Arendt Rasmussen

The effect of protein-enriched food intake over 8 weeks intervention
Supervisor: Sandra Stolzenbach Wæhrens

Urine Metabolomics, Breastfeeding and Childhood diseases
Supervisor: Morten Arendt Rasmussen

When the day's meals becomes a life threat
Supervisor: Wender Bredie