Department of Food Science (UCPH FOOD)

2016

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…

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…

FLAVOPROT - High quality protein powder from animal production

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

Improving flavor quality and stability of beers

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

Neutralization of bitterness in protein ingredients, PepTaste

Process development for neutralization of bitterness in protein ingredients made by hydrolysis of…

PhageGut - phages for target specific manipulation of the gut microbiota

Several human diseases are interrelated to imbalances or changes in the gut microbiota (GM)…

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…