Processing-structure-function-interrelations of novel protein ingredients in complex foods Research on novel, sustainable plant protein ingredients and their functionality in complex food systems. Funded by the Novo Nordisk Foundation.
'Seaweed Synergy’ Enabling Emission Free Seafood This project, 'Seaweed Synergy’ Enabling Emission Free Seafood (SeaFree), will directly contribute to EU priorities by facilitating: building a European Health Union in which EU countries respond together to health…
Development of high quality grass-protein foods, HQProtein Development of high quality grass-protein foods (HQProtein) will realise the transition of legume grass proteins into ingredients with high functionality and nutritional value.
HYDROPHOBINS: Specialized Proteins for Food (HFBfood) Solid-state fermentation of brewer’s spent grain is used for optimal expression of hydrophobins to obtain an in-depth knowledge about HFB quality and ingredient applicability.
Wind energy and Nature-based solutions integrated at sea UCPH FOOD is WP leader in the project is, among other things, to develop management models that can measure what value the multi-use platform can create for society, including finding out what role seaweed and mussel…
Offshore Low-trophic Aquaculture in Multi-Use scenario Realisation This project addresses the European Commissions Call for Proposal: Lighthouse in the Baltic and the North Sea basins – Low impact marine aquaculture and multi-purpose use of marine space
