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MSc Food Science and Technology – Københavns Universitet

MSc Food Science and Technology projects

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

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

Hurtig-analyse af lægemidler
Supervisor: Rasmus Bro

Improving high-throughput pH measurements in small scale fermentations
Supervisor: Åsmund Rinnan and Kasper Rosenkvist (Chr. Hansen)

Leg med temperatur, pH og salt
Supervisor: Åsmund Rinnan

Master thesis project – collaboration between KU and Chr. Hansen A/S – Spring 2020. Oxidative status of probiotic oil drop products
Supervisor: Mogens Larsen Andersen and Jens Risbo

Plant based dairy alternatives
Supervisor: Poul Erik Jensen

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

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

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

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