Food Design and Sustainability
The development and success of sustainable innovation in food science hinges on several critical understandings and their exploitation. At Food Design and Sustainability, we have the ability to combine knowledge on environmental sustainable raw materials, green chemistry principles in processing with detailed knowledge about the properties of food components in complex food matrices during processing, storage and consumption.
We advance the development of sustainable foods rooted in our understanding of the interplay between green chemistry principles, functionality and consumer accept. We exploit molecular principles and gastronomical potential for environmental and rational improvements of foods. We work with the utilization of unexplored raw materials, novel ingredients and bioactive compounds in the design of health-improving functional foods. Lastly, we integrate environmental and nutritional life cycle assessment of innovative processes aiming at zero waste food supply value chains and the future nutrient rich foods based on the interplay between functionality and consumer accept.
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Food processing/production (large scale (industrial) and small scale (kitchen))
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Product innovation/prototyping
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Non-thermal/new technologies
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In vitro protein digestibility (IVPD)
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Product performance incl. instrumental and fast sensory methods
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Life Cycle Assessment (LCA)
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Consumer accept
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Gastrophysics
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Gastronomic laboratories
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Evaluation laboratory
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Technologies; High pressure equipment, Ultra sound equipment
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Differential scanning calorimetry
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ARES
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BOOST (GUDP)
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ForPol
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GreenPole
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HPOat - Improvement of oat bread baking performance by high pressure processing
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NextTofu - Next generation of non-soy tofu
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Peaberry coffee quality (funded by Indonesian Ministry of Education and Research):
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PLANTPRO (finansieret af IFD):
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SmartProtein (EU): Home - Smart Protein Project
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SmartTang
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Surplus (FFBI)
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Søl (FFBI)
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Tæmpeh - Et bedre protein
Group members:
Name | Title | Phone | |
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Search in Name | Search in Title | Search in Phone | |
Anwar, Irsa | PhD Fellow | ||
Echeverria Jaramillo, Esteban G | Postdoc | +4535334120 | |
Foley, Jason Daniel | Research Assistant | +4535330505 | |
Frøst, Michael Bom | Associate Professor | +4535333207 | |
Hielkema, Marijke Hiltje | Postdoc | +4535337941 | |
Iliev, Bogomil Emilov | PhD Fellow | +4535325575 | |
Keshanidokht, Shaghayegh | Industrial Postdoc | +4535332779 | |
Nielsen, Cecilie Heide | PhD Fellow | +4535327665 | |
Olsen, Karsten | Associate Professor | +4535333201 | |
Orlien, Vibeke | Associate Professor | +4535333226 | |
Pandey, Sujita | PhD Fellow | +4535325599 | |
Putro, Andika Wicaksono | PhD Student | +4535337644 | |
Raza, Husnain | Postdoc | +4535333425 | |
Reinbach, Helene Christine | Associate Professor | +4535323414 | |
Sansolios, Sanne | Coordinator | +4535327017 | |
Sjøstrøm, Kirsten | Laboratory Technician | +4535333203 | |
Ternstrøm, Laura Enøe | PhD Fellow | +4535334786 | |
Thomsen, Marianne | Professor | +4535323876 | |
Zhang, Yuqi | Postdoc | +4535331183 | |
Zhou, Xun | PhD Fellow | +4535332710 |
Contact
Marianne Thomsen
Professor
mth@food.ku.dk