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Masters projects – Københavns Universitet

Master thesis 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

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,

Hurtig-analyse af lægemidler
Supervisor: Rasmus Bro

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

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

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)

Stivelse og pectin/andre hydrokolloider i vingummi
Supervisor:   Maria Elena C. G. Hansen

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

Udvikling af en glutenfri pasta
Supervisor: Rene’ Schröder, Senior application specialist KMC, 4593631706

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