The world is facing an increasing population and environmental burden, and therefore people are … »
In the project, technological solutions are developed to meet the increased demand for especially … »
Cheese powder is primarily added to various food products to provide flavor. However, in addition to … »
The Maillard reaction and lipid peroxidation are two of the most important chemical reactions that … »
During the slaughter process of pigs and cows large amounts of by- products are generated such as … »
Aims & Objectives to develop innovative, cost-effective and resource-effcient food crops that are … »
The increasing global demand for protein rich dairy products and dairy products with low content of … »
European green crabs (EGCs; Carcinus maenas) are amongst the world’s top hundred most invasive … »
FoodNexus: A consortium of companies and educational & research institutions in Europe, which … »
The aim of the research project inVALUABLE is to create a sustainable industry for animal protein … »
The project aims to find an alternative milk replacement in the form of cow-colostrum to promote … »
Online quality control of produced cheeses will allow the industry to set new standards for reuse of … »
The objective is to improve bioavailability of calcium through solubilizing sparingly soluble … »
As partner of EJDFoodSci, a Horizon 2020 MSCA-ITN, the University of Copenhagen tackles one of … »
The project FLAVOPROT investigates how to create flavourful and high quality protein powder from … »
The research project will study how polyphenols from plants can be used to inhibit and control … »
Growing Food CPH is a start-up acceleration programme offering knowledge-intensive boot camps with … »
Mapping and identifying the microbiota of salt brine used for cheese production in order to optimise … »
To meet Danish dairy industry future needs in the area of dairy processing, the vision of this … »
Standardized sensory methods are not yet widely used in the specialty coffee industry. Different … »
The goal is to provide knowledge and tools for optimising the acceptance of catered meals for … »
Lactose caking is a serious problem in the industry as it has a negative impact on product … »
The project will add value in the Danish slaughterhouse industry and will help to improve Danish … »
Preventing age-related loss of muscle tissue, termed sarcopenia, will increase quality of life for … »
Conversion of excess fruit, vegetables and berries into valuable food ingredients and new products … »
Cheese production is an expensive procedure involving periods of ripening ranging from one month to … »
The objective is to establish the specific underlying mechanisms of the interactions between … »
A new fermentation method, which is closely linked to the Danish winter climate, shall ensure … »
TECHSHELL will optimize product quality and resource utilization by optimizing shrimp maturation and … »
This interdisciplinary, collaborative project will focus on the taste of food as a driving force for … »
Developing technology to substitute saturated fat in ice cream with unsaturated fat without … »
The daily cleaning during slaughter and processing of pork costs millions of kroner and uses great … »
Characterization of sensory, chemical and consumer profiles of sparkling wines and ciders produced … »
We aim to provide useful knowledge to adjust the recommendations for increased protein intake to … »
The aquaculture industry faces several challenges. This project will provide research-generated … »
The REWARD project will put Danish processing and measurement equipment businesses at the forefront … »
Sustainable, healthy and affordable foods based on a combination of proteins from milk and plants. … »
Improvements in protein digestibility and retention of different protein ingredients will reduce the … »
Microwave technology to reduce processing times and energy consumption in the food industry and … »
Probiotics have the potential to improve the health and well-being of elderly people through … »
StrucSat will ensure a more intelligent approach to developing highly palatable foods designed for … »
Natural colours are gaining market shares globally. There is large unexploited potential in … »
BIBAFOODS will train young researchers in scientific and entrepreneurial skills within colloidal … »
Oxidation of beer limits the shelf life. Endogenous anti-oxidative defence systems may prove useful … »
Neomune will provide fundamental knowledge on how diet and early microbial colonization influence … »
