Research in the section Food Microbiology, Gut Health, and Fermentation

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.

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.

BioSyn - Bioactive components from by-products of food processing used in a synbiotic approach for improving human health and well-being

By-products and waste generated in fruits and vegetables processing, such as production of juices, pectin, starches, etc., have a significant nutritive value, containing fiber and bioactive substances. The project aims…

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…

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

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.

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.…

Innovative strategies to accelerate cheese ripening

Cheese production is an expensive procedure involving periods of ripening ranging from one month to more than a year. An accelerated ripening time, but without compromising the flavour, quality or shelf life, could…

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.

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.

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.…

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.

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.

PhageGut - phages for target specific manipulation of the gut microbiota

Several human diseases are interrelated to imbalances or changes in the gut microbiota (GM) composition. Such imbalances, which often manifest early in life, have for instance been found to precede to later obesity,…

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.