Research projects
SEEDFOOD: Functional and palatable plant seed storage proteins for sustainable foods
Enzymatic improvement of taste in protein hydrolysates
FerMa – Fermentation of green malt for sustainable beverage production
FermPro - Sustainable manufacturing of FERMented PROtein-ingredients
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
PectAge - Pectin and pectin-based synbiotics for healthy aging
Plasmin-free dairy - chromatographic technology for the removal of plasmin activity from dairy products
Bespoke - fermented dairy products
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
Evaluation of training strategies on the sensory performance of professional coffee tasters
Extraction of astaxanthin from green crabs
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
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