
Past research projects
Viser 1 til 56 af 56 dokumenter.


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

Biopolymer Based Food Delivery Systems - BIBAFOODS

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

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

Cheese Powder as a functional ingredient in complex food matrices

Controlling colloidal forces for healthier ice cream

COUNTERSTRIKE – Counteracting sarcopenia with proteins and exercise

Cultured fish for human consumption

Development of natural powder mixtures from crickets

Early milk and microbiota to stimulate later immunity - NEOMUNE

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

ELDORADO (in Danish)

Enzymatic hydrolysis of haemoglobin to form new protein ingredients

Enzymatic improvement of taste in protein hydrolysates

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

Extraction of astaxanthin from green crabs

FerMa – Fermentation of green malt for sustainable beverage production

FLAVOPROT - High quality protein powder from animal production

FoodNexus Nordic, innovation alliance

Growing Food

HAPFAM - Healthy and Affordable Proteins for the African Market

High-quality and sustainable fish feed production

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

Improving flavor quality and stability of beers

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

Innovative strategies to accelerate cheese ripening

InVALUABLE - Protein from insects

Lactose Caking

Lactose-free UHT milk drinks with functional polyphenols

Microwave technology for faster and safer food processing

Minerals from whey for customized foods

Modification of food proteins in processed foods for reduced allergenicity

Multi-strain probiotics: better gastrointestinal health in elderly

Natural colours for food production

NEOCOL - Cow-colostrum for newborns

Neutralization of bitterness in protein ingredients, PepTaste

New defence systems against beer oxidation

New fermentation concept will provide unique Danish fruit wines

Novel cleaning improves pork production’s competitiveness and sustainability

PhageGut - phages for target specific manipulation of the gut microbiota

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

Platform for Dairy Process Technology

Protein2Food

Refining green biomass SUBLEEM 2.0

Reuse of water in food and bioprocessing industry (REWARD)

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

Stabilization of colloidal food materials (in Danish)

StrucSat - How structure affects satiety

Sustainable technologies for the optimization of shrimp production

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

Taste for life

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

Uniqueness of Danish sparkling wines and ciders

Utilisation of high-protein diets by elderly people
