Research projects
Viser 1 til 18 af 18 dokumenter.
SEEDFOOD: Functional and palatable plant seed storage proteins for sustainable foods
Processing-structure-function-interrelations of novel protein ingredients in complex foods
AMUSE: Advanced Methodologies to Understand Dairy Powder Stability and Promote Exports
Making microalgae a sustainable future source of proteins and vitamins (MASSPROVIT)
Realizing the plant protein future: gentle seed deconstruction (Seedstruction)
PlantPro: Accelerating an efficient green consumer transition
SMART PROTEIN: The next generation of smart protein food
PLANTCURD: Functional Plant Proteins for Cheese Curd
GreenPole: A comparative assessment of outcomes and trade-offs across Fenno-Scandinavia
FermPro - Sustainable manufacturing of FERMented PROtein-ingredients
PectAge - Pectin and pectin-based synbiotics for healthy aging
Improve Dairy Life - Prevention of yeast spoilage of fermented dairy products for improved quality and shelf-life
Mushroom fermentation of side streams form the food industry
AnaFree - The aroma/flavor profiles of Freekeh,
Boosting local production of organic high quality grain (BOOST)
VANDALF – Linking of chemical and toxicological fingerprints