Research in the section Ingredient and Dairy Technology

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.

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 producing plant based curds with diverse cheese-like functionalities.

Bespoke - fermented dairy products

The project aims to provide a platform for development of new fermented products with a novel level of tailored texture, excellent stability, specific functionalities and robust, cost effective and energy efficient industrial scale production.

Biopolymer Based Food Delivery Systems - BIBAFOODS

The aim of BIBAFOODS is to train young researchers in developing colloidal delivery systems to protect and deliver active components via foods, resulting in novel functional foods.

Characterization of biochemical and nutritional properties of protein hydrolysates of raw material from the slaughter industry

The aim of the project is to optimize the taste and nutritional value of protein hydrolysates generated from different types of raw materials from the slaughter industry

Cheese Powder as a functional ingredient in complex food matrices

Cheese powder is primarily added to various food products to provide flavor. However, in addition to this, cheese powder has functional properties (e.g. water binding and emulsification) due to the content of protein, peptides and fat coming from the cheeses and other ingredients used as raw materials. The overall objective of the project is therefore to understand the multifunctional properties of cheese powder and enable the production of cheese powders with enhanced functionality and flavor.

Controlling colloidal forces for healthier ice cream

Triglyceride crystals from saturated fat are essential for ice cream structure. However, owing to the negative health effects of saturated fat, there is a strong motivation to develop technologies that substitute saturated fat with unsaturated fat in ice creams.

Development of natural powder mixtures from crickets

Edible insects and derived ingredient products are gaining considerable interest in the food industry mainly due to their environmental and animal-welfare benefits. Crickets are a promising novel food source that may contribute to the transformation towards a more sustainable food production and food consumption patterns. 

Early milk and microbiota to stimulate later immunity - NEOMUNE

Neomune will provide fundamental knowledge on how diet (milk and milk supplement) and early microbial colonization influence infant cognitive function and immune system and development

Effect of Maillard reaction and lipid peroxidation on AGE formation in dairy-plant oil blends (DOABLE)

This project will create a fundamental understanding of the extent and interplay of the Maillard reaction and lipid peroxidation in blend of dairy products and plant oils and fats.

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 promote the development of new refined protein ingredients that can be used in foods.

Extraction of astaxanthin from green crabs

Very short description of the project/group/centre in roughly 155 characters. The text will be shown with the page title in Google search results. 

FLAVOPROT - High quality protein powder from animal production

The project FLAVOPROT investigates how to create flavourful and high quality protein powder from animal production.

HAPFAM - Healthy and Affordable Proteins for the African Market

Very short description of the project/group/centre in roughly 155 characters. The text will be shown with the page title in Google search results. 

ICOM: Inhibition and control of Maillard reactions in dairy foods by plant polyphenols

The project is investigating how the quality of dairy products can be improved using plant polyphenols – known as antioxidants – and how the reaction products formed between proteins and plant polyphenols are absorbed by the body and affect our intestinal flora.

Improving flavor quality and stability of beers

As partner of EJDFoodSci, a Horizon 2020 MSCA-ITN, the University of Copenhagen tackles one of humanity’s oldest technologies: Brewing. The local team seeks to improve the beer flavor quality and stability with focus on understanding the effects of using different malts.

Lactose Caking

A new industrial codex for lactose is under development and this new standard will increase the quality requirements of lactose. Lactose caking is a serious problem in the industry as it has a negative impact on product manufacturability, quality and shelf life.

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 formation and the loss of nutritional value in lactose-free UHT milk drinks.

Microwave technology for faster and safer food processing

Foodwaves will reduce processing time and energy consumption by two-thirds in the food industry when marinating, salting and smoking, and it will increase the shelf life of the products.

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 screening methods for mineral concentration and electrochemical determination of calcium activity for partly digested foods or food models.

Modification of food proteins in processed foods for reduced allergenicity

The world is facing an increasing population and environmental burden, and therefore people are paying more attention to the exploitation of plants as a primary source of protein. However, replacing animal-derived protein with plant protein in our daily diet may have consequences since a number of individuals are allergic to plant proteins, especially those derived from wheat or legumes.

NEOCOL - Cow-colostrum for newborns

The gastrointestinal tract and the immune system are particularly sensitive in premature infants, and mothers of these infants often have problems in initiating milk production and breastfeeding their newborns. Therefore, the NEOCOL project aims to find an alternative milk replacement in the form of cow-colostrum to promote childhood gastro-intestinal health, immunity and brain development the first weeks of life.

Neutralization of bitterness in protein ingredients, PepTaste

Process development for neutralization of bitterness in protein ingredients made by hydrolysis of by-products from the slaughter industry (PepTaste)

New defence systems against beer oxidation

Boosting antioxidative endogenous defence systems from malt and yeast may protect beer against oxidation and thereby improve shelf life without the use of chemical additives.

Platform for Dairy Process Technology

To meet Danish dairy industry future needs in the area of dairy processing, the vision of this professorship is to support the development of innovative and sustainable processing solutions for manufacturing of high quality, healthy and natural dairy products.

Protein2Food

The project aims to develop innovative, cost-e­ffective and resource-effcient food crops that are high in protein, with a positive impact on human health, the environment and biodiversity

Refining green biomass SUBLEEM 2.0

The aim of the project is to establish pilot scale facilities that make it possible to accelerate the development of concepts, technologies and processes that can make refining green biomass a sustainable industry among Danish companies.

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 short time. A new research project aims to improve the properties of proteins and increase the quality of the foods they are part of.

Stabilization of colloidal food materials (in Danish)

StrucSat - How structure affects satiety

The project StrucSat will show, at a fundamental level, how food structure can be used to affect satiety.

UHT treatment and storage effects on the biological quality of liquid infant formulas_ny

In this project, differently UHT-treated milk and liquid milk-based preterm formula are packaged, stored and the Maillard reaction, oxidation, AGEs, protein damage and bioactivity are investigated. AGE binding to receptors on pig intestinal cells and inflammation are studied and selected products are fed to weak, preterm pigs to study effects on digestibility, intestinal functions and inflammation in the intestine.

WASHO3, Work Package 5.1

This project investigates the stability of ozone dissolved in water, under conditions relevant for the use of ozone for washing fruits and vegetables. The greater objective of the WASHO3 project is to produce an ozone-based solution for the fruits and vegetables food industry, that is capable of extending the shelf life of their products. It is the role of the University of Copenhagen in the WASHO3 project to establish the knowledge of ozone-degrading reactions and set up guidelines to achieve optimal ozone concentrations in water.