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Research projects
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PROFERMENT: Solid-state fermentations for protein transformations and palatability of plant-based foods
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SEEDFOOD: Functional and palatable plant seed storage proteins for sustainable foods
![](/english/research_at_food/research-projects/2024/seafree/fishtank1.jpg?resize=listlayout)
'Seaweed Synergy’ Enabling Emission Free Seafood
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AMUSE: Advanced Methodologies to Understand Dairy Powder Stability and Promote Exports
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Development of high quality grass-protein foods, HQProtein
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Enzymatic improvement of taste in protein hydrolysates
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FerMa – Fermentation of green malt for sustainable beverage production
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FermPro - Sustainable manufacturing of FERMented PROtein-ingredients
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HealthFerm: Innovative pulse and cereal-based food fermentations for human health and sustainable diets
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HYDROPHOBINS: Specialized Proteins for Food (HFBfood)
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Improve Dairy Life - Prevention of yeast spoilage of fermented dairy products for improved quality and shelf-life
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Making microalgae a sustainable future source of proteins and vitamins (MASSPROVIT)
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Mushroom fermentation of side streams form the food industry
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PectAge - Pectin and pectin-based synbiotics for healthy aging
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PLANTCURD: Functional Plant Proteins for Cheese Curd
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Plasmin-free dairy - chromatographic technology for the removal of plasmin activity from dairy products
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Realizing the plant protein future: gentle seed deconstruction (Seedstruction)
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Wind energy and Nature-based solutions integrated at sea
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Bespoke - fermented dairy products
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Big Cheese Data - Fully automatic online 3D NIRS measurement of Cheese production quality
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Biopolymer Based Food Delivery Systems - BIBAFOODS
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BioSyn - Bioactive components from by-products of food processing used in a synbiotic approach for improving human health and well-being
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Characterization of biochemical and nutritional properties of protein hydrolysates of raw material from the slaughter industry
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Cheese Powder as a functional ingredient in complex food matrices
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Controlling colloidal forces for healthier ice cream
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COUNTERSTRIKE – Counteracting sarcopenia with proteins and exercise
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Cultured fish for human consumption
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Development of natural powder mixtures from crickets
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Early milk and microbiota to stimulate later immunity - NEOMUNE
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Effect of Maillard reaction and lipid peroxidation on AGE formation in dairy-plant oil blends (DOABLE)
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ELDORADO (in Danish)
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Enzymatic hydrolysis of haemoglobin to form new protein ingredients
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Evaluation of training strategies on the sensory performance of professional coffee tasters
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Extraction of astaxanthin from green crabs
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FLAVOPROT - High quality protein powder from animal production
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FoodNexus Nordic, innovation alliance
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Growing Food
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HAPFAM - Healthy and Affordable Proteins for the African Market
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High-quality and sustainable fish feed production
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ICOM: Inhibition and control of Maillard reactions in dairy foods by plant polyphenols
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Improving flavor quality and stability of beers
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InBrine - Identifying and understanding the impact of the cheese brine microflora
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Innovative strategies to accelerate cheese ripening
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InVALUABLE - Protein from insects
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Lactose Caking
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Lactose-free UHT milk drinks with functional polyphenols
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Microwave technology for faster and safer food processing
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Minerals from whey for customized foods
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Modification of food proteins in processed foods for reduced allergenicity
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Multi-strain probiotics: better gastrointestinal health in elderly
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Natural colours for food production
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NEOCOL - Cow-colostrum for newborns
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Neutralization of bitterness in protein ingredients, PepTaste
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New defence systems against beer oxidation
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New fermentation concept will provide unique Danish fruit wines
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Novel cleaning improves pork production’s competitiveness and sustainability
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Offshore Low-trophic Aquaculture in Multi-Use scenario Realisation
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PhageGut - phages for target specific manipulation of the gut microbiota
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Platform for Dairy Process Technology
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Protein2Food
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Refining green biomass SUBLEEM 2.0
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Reuse of water in food and bioprocessing industry (REWARD)
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Second generation functional protein ingredients developed with gentle manufacturing tools (SPRING)
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Stabilization of colloidal food materials (in Danish)
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StrucSat - How structure affects satiety
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Sustainable technologies for the optimization of shrimp production
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Sustainable, flavourful and healthy vacuum-dried products from food waste
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Taste for life
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UHT treatment and storage effects on the biological quality of liquid infant formulas_ny
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Uniqueness of Danish sparkling wines and ciders
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Utilisation of high-protein diets by elderly people
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