Institut for Fødevarevidenskab (KU FOOD)

Research in the section Design and Consumer Behavior

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.

Cultured fish for human consumption

The project ensures that low-value products (fish feed) are converted into healthy food through sustainable aquaculture and that waste products from the production of bioethanol in Brazil are reused as valuable bioactiv…

ELDORADO (in Danish)

ELDORADO projektets overordnede formål var at undersøge, hvordan kommunerne bedre kunne målrette maden til de ældre, så de får lyst til at spise mere og dermed undgå underernæring, samtidig med at madspil reduceres.

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 industry standards and protocols exist, but these are based on pragmatic methods and are not scientifically documented.…

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.

High-quality and sustainable fish feed production

This project aims to improve the extrusion process to optimise the use of raw materials and the quality of fish feed

InBrine - Identifying and understanding the impact of the cheese brine microflora

Smear formation on the cheese surface is an effective barrier to protect against spoilage moulds. The microflora on the surface of the cheese originate from this smear, but it may also originate from the cheese brine.…

InVALUABLE - Protein from insects

The aim of the research project inVALUABLE is to create a sustainable industry for animal protein production based on insects. The partners include a leading international and a future Danish insect producer, as well as…

Lactose-free UHT milk drinks with functional polyphenols

The objective is to establish the specific underlying mechanisms of the interactions between polyphenols and milk proteins and enzymes to determine how polyphenols from different plant sources can reduce off-flavour…

Minerals from whey for customized foods

The combination of milk-derived peptides with hydroxycarboxylates like citrate from fruits as vehicles for calcium will be tested in physico-chemical experiments with quantification of dissolved calcium by rapid…

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

New fermentation concept will provide unique Danish fruit wines

A new fermentation method, which is closely linked to the Danish winter climate, shall ensure uniqueness in Danish fruit wines.

Sustainable technologies for the optimization of shrimp production

TECHSHELL will optimize product quality and resource utilization by optimizing shrimp maturation and peelability, while minimizing energy consumption and CO2 emissions in the production of ready-to-eat shrimp.

Sustainable, flavourful and healthy vacuum-dried products from food waste

The conversion of food waste into new valuable food ingredients and new products via energy-efficient vacuum-drying opens up the potential of a wide new market for the processing industries, and product developers and…

Taste for life

This interdisciplinary, collaborative project will focus on the taste of food as a driving force for learning, education, food literacy and good practice.

Uniqueness of Danish sparkling wines and ciders

Danish sparkling wines and ciders have a great potential to become specialty products in export markets, where the local identity of Danish sparkling wines and ciders will carry a high appeal of originality in globalize…

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

Design and Consumer Behavior