Department of Food Science (UCPH FOOD)

2022

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 plant-based foods as the main drivers to decrease animal protein consumption. However, plant proteins are less digestible and d…

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.

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 tool . AMUSE has been designed to implement developments and have real world impact throughout the project and beyond. …

HealthFerm: Innovative pulse and cereal-based food fermentations for human health and sustainable diets

Plant-based fermented foods for healthier and more sustainable diets.

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 selection to improve growth and yield and to develop technology to improve bioaccessibility of proteins and vitamins.

PLANTCURD: Functional Plant Proteins for Cheese Curd

Milk production represents a significant contributor to green-house gas emissions and therefore there is an increased focus on producing food in a more sustainable fashion. PLANTCURD will address the challenge of…

Realizing the plant protein future: gentle seed deconstruction (Seedstruction)

Seedstruction aims to demonstrate the potential to extract seed storage proteins using a novel, enzymatic approach inspired by seed germination.