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Ingredients and Dairy Technology projects – Københavns Universitet

Ingredients and Dairy Technology 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)

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

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

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

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

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 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