PhD theses from FOOD

PhD theses from the Department of Food Science

 

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  1. 2023
  2. 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/Report › Ph.D. thesis › Research

  3. 2022
  4. 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/Report › Ph.D. thesis › Research

  5. 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/Report › Ph.D. thesis › Research

  6. 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/Report › Ph.D. thesis › Research

  7. 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/Report › Ph.D. thesis › Research

  8. 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/Report › Ph.D. thesis › Research

  9. 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/Report › Ph.D. thesis › Research

  10. 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/Report › Ph.D. thesis › Research

  11. 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/Report › Ph.D. thesis › Research

  12. 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/Report › Ph.D. thesis › Research

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