Food Microbiology and Fermentation projects – Københavns Universitet

Food Microbiology and Fermentation projects

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

Can we use sequence of particular eps genes to predict polysaccharide functionality?
Supervisor: Vera Kuzina Poulsen (Chr. Hansen A/S) and Richard Ipsen (KU)

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)

Funktionelle fermenterede fødevareingredienser
Supervisor: Iben Lykke Petersen, Jens Chr. Sørensen og Dennis Sandris Nielsen

Nutrition during pregnancy and offspring diseases
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,

Stabilizing and prolonging the shelf life of organic water kefir
Supervisor: Mette Thygesdatter Pedersen (Rus) and Prof. Dennis S. Nielsen (FOOD)