PhD theses from FOOD

PhD theses from the Department of Food Science

 

  1. 2024
  2. Published

    Characterization and diversity of spoilage yeasts in dairy production with focus on their inhibitory potential

    Geronikou, Athina, 2024, Department of Food Science, Faculty of Science, University of Copenhagen. 166 p.

    Research output: Book/ReportPh.D. thesis

  3. Published

    Plant-based Cheese Evolution: Texture and Flavour Development through Fermentation and Enzymatic Treatment

    Calabuig, C. M., 2024, Department of Food Science, Faculty of Science, University of Copenhagen. 152 p.

    Research output: Book/ReportPh.D. thesis

  4. 2023
  5. Published

    Consumer strategic insights towards more plant-based food consumption in Europe

    Faber, Ilona, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 220 p.

    Research output: Book/ReportPh.D. thesis

  6. Published

    Efficient yoghurt powder production: The effect of feed composition and spray drying conditions onstickiness

    Vickovic, Dolores, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 123 p.

    Research output: Book/ReportPh.D. thesis

  7. Published

    Elucidating the formation of cookable milk gels

    Laursen, Anne Katrine, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 159 p.

    Research output: Book/ReportPh.D. thesis

  8. Published

    Formation of Quinone-ProteinAdducts and Their Biological Activities

    Liu, Jingyuan, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 235 p.

    Research output: Book/ReportPh.D. thesis

  9. Published

    Texture mechanism and health benefits of plant-basedmeat analog using high-moisture extrusion processing

    Wang, H., 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 149 p.

    Research output: Book/ReportPh.D. thesis

  10. Published

    The crystal state of chocolate: Using spectroscopy and multivariate data analysis to evaluate the dynamics

    Ioannidi, E., 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 154 p.

    Research output: Book/ReportPh.D. thesis

  11. Published

    The oil in aqueous ethanol emulsion as a routeto zein-stabilized thermos-responsive oleogel: Principle and application

    Keshanidokht, Shaghayegh, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 198 p.

    Research output: Book/ReportPh.D. thesis

  12. Published

    Toward Aroma Improvement of Fermented Beverages via Selective Release of Amino Acids by Proteases during Mashing

    Lin, Lin, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 135 p.

    Research output: Book/ReportPh.D. thesis

  13. 2022
  14. Published

    Age-related changes in perception of everyday food odors

    Broge, Eva Honnens de Lichtenberg, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 151 p.

    Research output: Book/ReportPh.D. thesis

  15. Published

    Chemometrics approaches for the automatic analysis of metabolomics GC-MS data

    Baccolo, G., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 161 p.

    Research output: Book/ReportPh.D. thesis

  16. Published

    Cross-cultural understanding of consumer attitudes towards pulses and pulse-based products

    Henn, Katharina, 2022, Copenhagen: Department of Food Science, Faculty of Science, University of Copenhagen. 176 p.

    Research output: Book/ReportPh.D. thesis

  17. Published

    Dairy snacks designed with improved calcium bioaccessibility

    Wang, Jing, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 178 p.

    Research output: Book/ReportPh.D. thesis

  18. Published

    Environment, microbiota and host factors in otitis media

    Christensen, E. D., 2022, Department of Food Science, University of Copenhagen. 219 p.

    Research output: Book/ReportPh.D. thesis

  19. Published

    Finger foods: A cross-disciplinary study about the development of finger foods for older adults with motoric eating difficulties

    Forsberg, S., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 196 p.

    Research output: Book/ReportPh.D. thesis

  20. Published

    Human fecal 1H NMR metabolomics: Method development, metabolite library and first applications

    Cui, M., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 226 p.

    Research output: Book/ReportPh.D. thesis

  21. Published

    Impact of Malt on Metal Uptake during Brewing: New insights on the effect of malting parameters on levels of metals with pro-oxidative effects and the copper species in wort

    Pagenstecher, M., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 129 p.

    Research output: Book/ReportPh.D. thesis

  22. Published

    Microbiological quality and safety issues with water reuse in the food processing industry: with focus on Reverse Osmosis membrane filtration and UV radiation

    Vitzilaiou, E., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 180 p.

    Research output: Book/ReportPh.D. thesis

  23. Published

    Multi-way data analysis: a perspective of advanced tensor decomposition

    Yu, H., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 135 p.

    Research output: Book/ReportPh.D. thesis

  24. Published

    Natural and surface-engineered lactic acid bacteria as structural building blocks for colloidal food materials: Formulation based on Pickering mechanisms

    Jiang, X., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 263 p.

    Research output: Book/ReportPh.D. thesis

  25. Published

    Physico-chemical changes in caseins and micellar casein isolate induced by ultraviolet-C light and pulsed electrical field

    Teixeira Do Brasil Morais, A., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 117 p.

    Research output: Book/ReportPh.D. thesis

  26. Published

    Potential use of beneficial microbes In food and for health

    Srimahaeak, T., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 147 p.

    Research output: Book/ReportPh.D. thesis

  27. Published

    Process Analytical Technology in whey processing: on-line selective protein quantification

    Tonolini, Margherita, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 125 p.

    Research output: Book/ReportPh.D. thesis

  28. Published

    Protein Modifications and Structural Changes in Whey Protein upon Heat Treatments: Protein Oxidation, Desulfurization and Aggregation

    Li, C., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 210 p.

    Research output: Book/ReportPh.D. thesis

  29. Published

    Protein Modifications and Structural Changesin Whey Protein upon Heat Treatments: Protein Oxidation, Desulfurization and Aggregation

    Li, C., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 211 p.

    Research output: Book/ReportPh.D. thesis

  30. Published

    Protein digestibility and bioactive peptide release in liquid infant formulas, infant formula ingredients, and in bovine milk: modulation by UHT treatment and storage

    Ye, Y., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 231 p.

    Research output: Book/ReportPh.D. thesis

  31. Published

    Protein quality of infant formula: Mapping the effects of unit operations and ingredients

    Lund, P., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 167 p.

    Research output: Book/ReportPh.D. thesis

  32. Published

    Quantification of vitamin B12: Evaluation of the impact of nonthermal (HP, PEF and UV-C) and Thermal Technologies of processing in milk

    Ceribeli, C., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 147 p.

    Research output: Book/ReportPh.D. thesis

  33. Published

    The Physicochemical Stability of Oat-based Drinks: With an Emphasis on Rapid Spectroscopy and LF -NMR Characterisation

    Patra, Tiffany, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 105 p.

    Research output: Book/ReportPh.D. thesis

  34. Published

    The chemistry behind changes in flavour of vegetable-and legume-based food systems linking instrumental and sensory measurements

    Ströhla, L. C., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 145 p.

    Research output: Book/ReportPh.D. thesis

  35. Published

    Understanding and controlling protein ingredient-milk component interactions during processing

    Li, R., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 241 p.

    Research output: Book/ReportPh.D. thesis

  36. Published

    Understanding structure formation in cheese curd during shear processing

    Feng, R., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 156 p.

    Research output: Book/ReportPh.D. thesis

  37. Published

    Valorization of Acid Whey Using Electrodialysis: Effect of Acid Whey Composition and Pre-processing

    Nielsen, Emilie Nyborg, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 198 p.

    Research output: Book/ReportPh.D. thesis

  38. 2021
  39. Published

    "Is there fish in fish cakes?": An interdisciplinary inquiry into the influence of a sensory-based experiential theme course on fish on children’s food literacy and fish-eating behavior

    Højer, R., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 294 p.

    Research output: Book/ReportPh.D. thesis

  40. Published

    Calcium binding to milk components and perspective for calcium nutrition

    Jiang, Yuan, 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 135 p.

    Research output: Book/ReportPh.D. thesis

  41. Published

    Characterization of yeasts isolated from cheese brines focusing on their potentially bioprotective roles against contaminating molds

    Huang, C., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 134 p.

    Research output: Book/ReportPh.D. thesis

  42. Published

    Early-life gut microbiome development: Of preterm neonates – a culture-independent insight

    Hui, Yan, 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 176 p.

    Research output: Book/ReportPh.D. thesis

  43. Published

    Gastrophysical and chemical characterization of umami, taste pairing, and texture in relation to sustainable food sources: Squid, oysters, and fermented beverages

    Schmidt, C. V., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 258 p.

    Research output: Book/ReportPh.D. thesis

  44. Published

    New insights into the bovine Plasminogen system

    Nurup, C. N., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 245 p.

    Research output: Book/ReportPh.D. thesis

  45. Published

    Non-thermal processing of milk: Effects on milk macromolecules, nanostructure and physico-chemical properties

    Yang, S., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 194 p.

    Research output: Book/ReportPh.D. thesis

  46. Published

    Sensitivity of dairy-associated spoilage molds towards lactic acid bacteria and their metabolites

    Shi, C., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 219 p.

    Research output: Book/ReportPh.D. thesis

  47. Published

    Skim milk concentrates produced by reverse osmosis filtration: structure, stability and functionality

    Christiansen, M. V., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 181 p.

    Research output: Book/ReportPh.D. thesis

  48. Published

    Taste improvement of porcine blood and meat hydrolysates by enzymatic treatment

    Li, Qian, 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 144 p.

    Research output: Book/ReportPh.D. thesis

  49. Published

    Technological characterisation of yeast strains isolated from Danish cheese brines with focus on halotolerant species: growth property, amino acid utilisation and aroma contribution

    Zhang, L., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 154 p.

    Research output: Book/ReportPh.D. thesis

  50. Published

    The Influence of Diet and Exposure to Antibiotics on Gut Microbiota Development in Early Life

    Bin Shamzir Kamal, S., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 105 p.

    Research output: Book/ReportPh.D. thesis

  51. Published

    The application of digital technoloiges to promote healthy eating

    Chen, Y., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 154 p.

    Research output: Book/ReportPh.D. thesis

  52. Published

    The meaning of life for lactic acid bacteria: how to measure life, stress and death in production and application

    Bech-Terkilsen, S., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 142 p.

    Research output: Book/ReportPh.D. thesis

  53. 2020
  54. Published

    Antimicrobial activity and prebiotic effect of alginate-derived oligosaccharides

    Bouillon, G. A. J. R., 2020, Department of Food Science, Faculty of Science, University of Copenhagen. 161 p.

    Research output: Book/ReportPh.D. thesis

  55. Published

    Bacteriophages – A key component in shaping a healthy gut microbiome

    Rasmussen, Torben Sølbeck, 2020, Department of Food Science, Faculty of Science, University of Copenhagen. 221 p.

    Research output: Book/ReportPh.D. thesis

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