PhD theses from FOOD

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PhD theses from the Department of Food Science

 

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  1. 2021
  2. 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/Report › Ph.D. thesis › Research

  3. Published

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

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

    Research output: Book/Report › Ph.D. thesis › Research

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

  5. Published

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

    Schmidt, Charlotte Vinther, 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 258 p.

    Research output: Book/Report › Ph.D. thesis › Research

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

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

  8. Published

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

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

    Research output: Book/Report › Ph.D. thesis › Research

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

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

  11. 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, Ling, 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 154 p.

    Research output: Book/Report › Ph.D. thesis › Research

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