Institut for Fødevarevidenskab (KU FOOD)

Research in the section Food Analytics and Biotechnology

Enzymatic improvement of taste in protein hydrolysates

The aim of the project is to improve the taste of extracted protein from blood using enzyme technology, with a focus on enhancing umami and kokumi. We have at the University of Copenhagen developed an enzymatic method…

Mushroom fermentation of side streams form the food industry

The purpose of MycoProtein is to convert industrial plant waste streams from beer and sugar production into fungal mycelium (Oyster Mushroom, Pleourotus Ostreatus). The fungal product will subsequently be included as…

Big Cheese Data - Fully automatic online 3D NIRS measurement of Cheese production quality

Online quality control of produced cheeses will allow the industry to set new standards for reuse of quality water in the dairies. Reusing the water extracted from the production will lead to large savings both…

COUNTERSTRIKE – Counteracting sarcopenia with proteins and exercise

The main aim of COUNTERSTRIKE is to develop a tool for rapidly assessing age-related loss of skeletal muscle mass, termed sarcopenia, to find individual treatments to promote the maintenance of a healthy level of…

FoodNexus Nordic, innovation alliance

FoodNexus: A consortium of companies and educational & research institutions in Europe, which together were applying for EU funds to create a pan-European innovation alliance (a food-KIC) with partners from excellent…

Growing Food

Growing Food CPH is a start-up acceleration programme offering knowledge-intensive boot camps with specialist scientists, tailor-made mentor schemes and business experts attached.

Multi-strain probiotics: better gastrointestinal health in elderly

Probiotics have the potential to improve the health and well-being of elderly people through the increased diversity of the gut microbiota.

Natural colours for food production

Natural colours are increasingly replacing artificial colours in foods globally. There is large unexploited economic potential in improving the crops used as raw materials in colour production

Novel cleaning improves pork production’s competitiveness and sustainability

The daily cleaning during slaughter and processing of pork costs millions of kroner and uses great amounts of water, energy and cleaning agents. Higher production sustainability and lower cost can be obtained through a…

Reuse of water in food and bioprocessing industry (REWARD)

The REWARD project will put Danish processing and measurement equipment businesses at the forefront of modern process water management practice.

Utilisation of high-protein diets by elderly people

This project will provide useful knowledge to adjust the recommendations for increased protein intake to combat the age-related loss of muscle mass in elderly people.

Section profile

Food Analytics and Biotechnology