Research projects

Beyond sustainability: a holistic approach to evaluate the nutritional quality of plant protein-based foods

A more plant-based diet is part of the solution for a green transition for our planet, with…

PROFERMENT: Solid-state fermentations for protein transformations and palatability of plant-based foods

PROFERMENT aims to create the scientific foundation for fermented plant based foods of the future.

'Seaweed Synergy’ Enabling Emission Free Seafood

This project, 'Seaweed Synergy’ Enabling Emission Free Seafood (SeaFree), will directly contribute…

AMUSE: Advanced Methodologies to Understand Dairy Powder Stability and Promote Exports

The overall aim of AMUSE is to ensure growth of exports of dairy powders, through a validated…

Development of high quality grass-protein foods, HQProtein

Development of high quality grass-protein foods (HQProtein) will realise the transition of legume…

Enzymatic improvement of taste in protein hydrolysates

The aim of the project is to improve the taste of extracted protein from blood using enzyme…

FerMa – Fermentation of green malt for sustainable beverage production

Barley malt is one of the most widely used ingredients in fermented beverages, especially in beer…

FermPro - Sustainable manufacturing of FERMented PROtein-ingredients

The project “FERMPRO” aims to provide consumers with high-quality products based on plant protein…

HealthFerm: Innovative pulse and cereal-based food fermentations for human health and sustainable diets

Plant-based fermented foods for healthier and more sustainable diets.

HYDROPHOBINS: Specialized Proteins for Food (HFBfood)

Solid-state fermentation of brewer’s spent grain is used for optimal expression of hydrophobins to…

Improve Dairy Life - Prevention of yeast spoilage of fermented dairy products for improved quality and shelf-life

The project “Improve Dairy Life” aims to provide the dairy industry with new knowledge and tools…

Making microalgae a sustainable future source of proteins and vitamins (MASSPROVIT)

The objective of MASSPROVIT project is to overcome these challenges by using mutagenesis and…

Mushroom fermentation of side streams form the food industry

The purpose of MycoProtein is to convert industrial plant waste streams from beer and sugar…

PectAge - Pectin and pectin-based synbiotics for healthy aging

The project PectAge aims to elucidate the health-promoting potential of pectin, its derivatives and…

PLANTCURD: Functional Plant Proteins for Cheese Curd

Milk production represents a significant contributor to green-house gas emissions and therefore…

Plasmin-free dairy - chromatographic technology for the removal of plasmin activity from dairy products

In this project, a new dairy unit operation, based on affinity chromatography will be developed for…

Realizing the plant protein future: gentle seed deconstruction (Seedstruction)

Seedstruction aims to demonstrate the potential to extract seed storage proteins using a novel,…

Wind energy and Nature-based solutions integrated at sea

UCPH FOOD is WP leader in the project is, among other things, to develop management models that can…

Bespoke - fermented dairy products

The project aims to provide a platform for development of new fermented products with a novel level…

Big Cheese Data - Fully automatic online 3D NIRS measurement of Cheese production quality

Online quality control of produced cheeses will allow the industry to set new standards for reuse o…

Biopolymer Based Food Delivery Systems - BIBAFOODS

The aim of BIBAFOODS is to train young researchers in developing colloidal delivery systems to…

BioSyn - Bioactive components from by-products of food processing used in a synbiotic approach for improving human health and well-being

By-products and waste generated in fruits and vegetables processing, such as production of juices,…

Characterization of biochemical and nutritional properties of protein hydrolysates of raw material from the slaughter industry

The aim of the project is to optimize the taste and nutritional value of protein hydrolysates…

Cheese Powder as a functional ingredient in complex food matrices

Cheese powder is primarily added to various food products to provide flavor. However, in addition t…

Controlling colloidal forces for healthier ice cream

Triglyceride crystals from saturated fat are essential for ice cream structure. However, owing to…

COUNTERSTRIKE – Counteracting sarcopenia with proteins and exercise

The main aim of COUNTERSTRIKE is to develop a tool for rapidly assessing age-related loss of…

Cultured fish for human consumption

The project ensures that low-value products (fish feed) are converted into healthy food through…

Development of natural powder mixtures from crickets

Edible insects and derived ingredient products are gaining considerable interest in the food…

Early milk and microbiota to stimulate later immunity - NEOMUNE

Neomune will provide fundamental knowledge on how diet (milk and milk supplement) and early…

Effect of Maillard reaction and lipid peroxidation on AGE formation in dairy-plant oil blends (DOABLE)

This project will create a fundamental understanding of the extent and interplay of the Maillard…

ELDORADO (in Danish)

ELDORADO projektets overordnede formål var at undersøge, hvordan kommunerne bedre kunne målrette…

Enzymatic hydrolysis of haemoglobin to form new protein ingredients

The goal is to improve the use of blood from the production processes of finishers. Research will…

Evaluation of training strategies on the sensory performance of professional coffee tasters

Standardized sensory methods are not yet widely used in the specialty coffee industry. Different…

Extraction of astaxanthin from green crabs

Very short description of the project/group/centre in roughly 155 characters. The text will be show…

FLAVOPROT - High quality protein powder from animal production

The project FLAVOPROT investigates how to create flavourful and high quality protein powder from…

FoodNexus Nordic, innovation alliance

FoodNexus: A consortium of companies and educational & research institutions in Europe, which…

Growing Food

Growing Food CPH is a start-up acceleration programme offering knowledge-intensive boot camps with…

HAPFAM - Healthy and Affordable Proteins for the African Market

Very short description of the project/group/centre in roughly 155 characters. The text will be show…

High-quality and sustainable fish feed production

This project aims to improve the extrusion process to optimise the use of raw materials and the…

ICOM: Inhibition and control of Maillard reactions in dairy foods by plant polyphenols

The project is investigating how the quality of dairy products can be improved using plant…

Improving flavor quality and stability of beers

As partner of EJDFoodSci, a Horizon 2020 MSCA-ITN, the University of Copenhagen tackles one of…

InBrine - Identifying and understanding the impact of the cheese brine microflora

Smear formation on the cheese surface is an effective barrier to protect against spoilage moulds.…

Innovative strategies to accelerate cheese ripening

Cheese production is an expensive procedure involving periods of ripening ranging from one month to…

InVALUABLE - Protein from insects

The aim of the research project inVALUABLE is to create a sustainable industry for animal protein…

Lactose Caking

A new industrial codex for lactose is under development and this new standard will increase the…

Lactose-free UHT milk drinks with functional polyphenols

The objective is to establish the specific underlying mechanisms of the interactions between…

Microwave technology for faster and safer food processing

Foodwaves will reduce processing time and energy consumption by two-thirds in the food industry whe…

Minerals from whey for customized foods

The combination of milk-derived peptides with hydroxycarboxylates like citrate from fruits as…

Modification of food proteins in processed foods for reduced allergenicity

The world is facing an increasing population and environmental burden, and therefore people are…

Multi-strain probiotics: better gastrointestinal health in elderly

Probiotics have the potential to improve the health and well-being of elderly people through the…

Natural colours for food production

Natural colours are increasingly replacing artificial colours in foods globally. There is large…

NEOCOL - Cow-colostrum for newborns

The gastrointestinal tract and the immune system are particularly sensitive in premature infants,…

Neutralization of bitterness in protein ingredients, PepTaste

Process development for neutralization of bitterness in protein ingredients made by hydrolysis of…

New defence systems against beer oxidation

Boosting antioxidative endogenous defence systems from malt and yeast may protect beer against…

New fermentation concept will provide unique Danish fruit wines

A new fermentation method, which is closely linked to the Danish winter climate, shall ensure…

Novel cleaning improves pork production’s competitiveness and sustainability

The daily cleaning during slaughter and processing of pork costs millions of kroner and uses great…

Offshore Low-trophic Aquaculture in Multi-Use scenario Realisation

This project addresses the European Commissions Call for Proposal: Lighthouse in the Baltic and the…

PhageGut - phages for target specific manipulation of the gut microbiota

Several human diseases are interrelated to imbalances or changes in the gut microbiota (GM)…

Platform for Dairy Process Technology

To meet Danish dairy industry future needs in the area of dairy processing, the vision of this…

Protein2Food

The project aims to develop innovative, cost-e­ffective and resource-effcient food crops that are…

Refining green biomass SUBLEEM 2.0

The aim of the project is to establish pilot scale facilities that make it possible to accelerate…

Reuse of water in food and bioprocessing industry (REWARD)

The REWARD project will put Danish processing and measurement equipment businesses at the forefront…

Second generation functional protein ingredients developed with gentle manufacturing tools (SPRING)

Due to their good nutritional properties, proteins have become a very popular food ingredient in a…

Stabilization of colloidal food materials (in Danish)

StrucSat - How structure affects satiety

The project StrucSat will show, at a fundamental level, how food structure can be used to affect…

Sustainable technologies for the optimization of shrimp production

TECHSHELL will optimize product quality and resource utilization by optimizing shrimp maturation an…

Sustainable, flavourful and healthy vacuum-dried products from food waste

The conversion of food waste into new valuable food ingredients and new products via…

Taste for life

This interdisciplinary, collaborative project will focus on the taste of food as a driving force fo…

UHT treatment and storage effects on the biological quality of liquid infant formulas_ny

In this project, differently UHT-treated milk and liquid milk-based preterm formula are packaged,…

Uniqueness of Danish sparkling wines and ciders

Danish sparkling wines and ciders have a great potential to become specialty products in export…

Utilisation of high-protein diets by elderly people

This project will provide useful knowledge to adjust the recommendations for increased protein…

WASHO3, Work Package 5.1

This project investigates the stability of ozone dissolved in water, under conditions relevant for…