Research projects
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Modification of food proteins in processed foods for reduced allergenicity
2019.08.16 -
SUBLEEM 2.0
2019.06.19 -
Process development for neutralization of bitterness in protein ingredients
2019.05.24 -
Protein2Food (P2F)
2019.05.24 -
DOABLE: Effect of Maillard reaction and lipid peroxidation on AGE formation in dairy-plant oil blends
2019.05.24 -
Cheese Powder as a functional ingredient in complex food matrices
2019.05.24 -
Bespoke - fermented dairy products
2019.05.20 -
Extraction of astaxanthin from European green crabs
2019.05.13 -
FoodNexus Nordic
2018.06.14 -
InVALUABLE
2017.12.30 -
NEOCOL - Cow-colostrum for newborns
2017.12.30 -
Super calcium - Minerals from whey for customized foods
2017.11.21 -
Big Cheese Data - Fully automatic online 3D NIRS measurement of Cheese production quality
2017.11.21 -
ICOM: Inhibition and control of Maillard reactions in dairy foods by plant polyphenols
2017.10.20 -
FLAVOPROT
2017.10.20 -
EJDFoodSci – Improving flavor quality and stability of beers
2017.10.20 -
Growing Food CPH
2017.10.12 -
InBrine – Identifying and understanding the impact of the cheese brine microflora
2017.09.19 -
Platform for Dairy Process Technology
2017.09.05 -
Evaluation of different training strategies on the sensory performance of professional coffee tasters
2017.09.04 -
Lactose Caking
2015.12.29 -
Enzymatic hydrolysis of haemoglobin to form new protein ingredients
2015.12.21 -
Sustainable, flavourful and healthy vacuum-dried products from food waste
2015.11.25 -
Sustainable technologies for the optimization of shrimp production
2015.09.03 -
Innovative strategies to accelerate cheese ripening
2015.09.03 -
Lactose-free UHT milk drinks with functional polyphenols
2015.09.03 -
New fermentation concept will provide unique Danish fruit wines
2015.09.03 -
Taste for life
2015.04.22 -
Controlling colloidal forces for healthier ice cream
2015.04.22 -
Novel cleaning improves pork production’s competitiveness and sustainability
2015.04.22 -
Uniqueness of Danish sparkling wines and ciders
2015.03.27 -
Utilisation of high-protein diets by elderly people
2015.03.27 -
Cultured fish for human consumption
2015.03.23 -
Reuse of water in food and bioprocessing industry (REWARD)
2015.02.16 -
Microwave technology for faster and safer food processing
2015.02.13 -
High-quality and sustainable fish feed production
2015.02.13 -
Multi-strain probiotics: better gastrointestinal health in elderly
2015.02.13 -
Natural colours for food production
2015.02.12 -
New defence systems against beer oxidation
2014.02.04 -
Early milk and microbiota to stimulate later immunity- NEOMUNE
2014.01.08