Research projects

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…

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 Maillard reaction and lipid peroxidation are two of the most important chemical reactions that…

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

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…

The objective is to improve bioavailability of calcium through solubilizing sparingly soluble…

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

The research project will study how polyphenols from plants can be used to inhibit and control…

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

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

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 optimis…

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…

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…

Conversion of excess fruit, vegetables and berries into valuable food ingredients and new products…

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

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…

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

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…

Microwave technology to reduce processing times and energy consumption in the food industry and…

Improvements in protein digestibility and retention of different protein ingredients will reduce th…

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

Natural colours are gaining market shares globally. There is large unexploited potential in…

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…