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.

Analysis of yield maps using chemometrics
Supervisor: Åsmund Rinnan, Jesper Rasmussen (KU-PLEN) and Jens Christian Skov Jensen (GEO-Team)

Aroma of freshly baked bread
Supervisor: Mikael Agerlin Petersen

Can nanotubes and amyloid-like fibrils from alpha-lactalbumin be digested?
Supervisor: Jeanette Otte, Xiaolu Geng

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,

Complexation of transition metals by polyphenols: Implication on metal bioavailability and oxidation potential in dairy beverages
Supervisor: Marianne Nissen Lund (FOOD) & Valentin Rauh (Arla Foods)

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

Dilution of drinks analysed through fluorescence
Supervisor: Åsmund Rinnan

Encapsulation of bioactive peptides in double emulsions
Supervisor: Jeanette Otte

Enzymatic hydrolysis for improving the foaming properties of whey proteins
Supervisor: Jeanette Otte

Enzyme stability during process technology steps
Supervisor: Jens Chr. Sørensen, Keld E. Markedal and Iben Lykke Petersen

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

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

Funktionelle phospholipider
Supervisor: Heidi Blok Frandsen og Jens Chr. Sørensen

Inline overvågning af værdistoffer i valle
Supervisor: Rasmus Bro & Christian Zachariassen (Arla)

Interaction of milk proteins and stabilizers after high hydrostatic pressure and/or thermal treatment as studied by fluorescence spectroscopy
Supervisor: Karsten Olsen (UCPH, DCB), Vibeke Orlien (UCPH, DCB), Åsmund Rinnan (UCPH, CAT), Jens Møller (CPKelco)

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

Investigation of proteins and salt studied through fluorescence
Supervisor: Åsmund Rinnan

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

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

Opioid peptides
Supervisor: Jeanette Otte

Oxidation in nicotine chewing gum
Supervisor: Prof. Mogens Larsen Andersen and PhD fellow Maria Hougaard Kastvig

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

Rapid methods for analysis of sugars and acids in fermentation products
Supervisor: Thomas Skov

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

Sunde planteolier
Supervisor: Jens Chr. Sørensen og Heidi Blok Frandsen

The effect of changing conditions on the fluorescence of organic compounds
Supervisor: Rasmus Bro

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

The use of Raman spectroscopy as a tool for determination of quantitative levels of substances in pharmaceutical products
Supervisor: Rasmus Bro

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

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