Processing-structure-function-interrelations of novel protein ingredients in complex foods Research on novel, sustainable plant protein ingredients and their functionality in complex food…
SEEDFOOD: Functional and palatable plant seed storage proteins for sustainable foods SEEDFOOD aims to tailor plant seed protein with highly functional, palatable, and nutritional…
PILAF PILAF will provide a new, mechanistic understanding of the interactions between plant and dairy…
Less is more: Less-refined pea ingredients for more plant-based food Protein and starch-rich legumes play a crucial role in promoting sustainability and food security.…
PlantPro: Accelerating an efficient green consumer transition PlantPro will accelerate an efficient green consumer behaviour transition towards more plant-rich…
SMART PROTEIN: The next generation of smart protein food It is undeniable that protein is an indispensable part of the human diet, but the way we produce an…
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…
GreenPole: A comparative assessment of outcomes and trade-offs across Fenno-Scandinavia The GreenPole project focuses on forest policies and compares the governance approaches across…
AnaFree - The aroma/flavor profiles of Freekeh, As demand for Freekeh is expected to increase, this research is vital. It will explore and exploit…
Boosting local production of organic high quality grain (BOOST) The aim of BOOST is to involve stakeholders from the entire value chain in a joint effort to…
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.
VANDALF – Linking of chemical and toxicological fingerprints The goal of VANDALF is to develop and implement an innovative toxicology-driven risk assessment…
'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…
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…
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…
Establishing a Food Microstructure Group This project will allow José Bonilla to establish a group to study food structures at their…
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…
Give peas a chance: Selection of peas suitable for future plant-based foods (PEAS) There is a growing need to replace animal protein with plant protein to make food production more…
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…
MicroTEXTURE: A Multiscale Deep Dive into Structure Formation of Plant-Based Curds MicroTEXTURE aims at unlocking the secrets of structure formation of plant-based proteins through a…
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 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…
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 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…
