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 a Vegan Ice Cream
Supervisor: René Lametsch (UCPH-FOOD), Marcel Skejovic Joehnke (UCPH-FOOD)

Effect of scatterer and absorber on fluorescence
Supervisor: Åsmund Rinnan and Marta Bevilaqua

Enhancing probiotic viability in yoghurt matrix using seaweed-sourced prebiotic
Supervisor: Fergal P. Rattray

Estimating bitterness in beer by fluorescence
Supervisor: Åsmund Rinnan and Marta Bevilaqua

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

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 Riboflavin and Maillard reaction products in milk
Supervisor: Åsmund Rinnan and Marta Bevilaqua

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

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

Re-inventing Food Foam
Supervisor: Sisse Marquina-Jongberg; Mogens L. Andersen

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:

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