Ph.d. afhandlinger fra FOOD

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Ph.d. afhandlinger fra Institut for Fødevarevidenskab

 

  1. 2021
  2. Udgivet

    "Is there fish in fish cakes?": An interdisciplinary inquiry into the influence of a sensory-based experiential theme course on fish on children’s food literacy and fish-eating behavior

    Højer, R., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 294 s.

    Publikation: Bog/antologi/afhandling/rapportPh.d.-afhandlingForskning

  3. Udgivet

    Characterization of yeasts isolated from cheese brines focusing on their potentially bioprotective roles against contaminating molds

    Huang, Chuchu, 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 134 s.

    Publikation: Bog/antologi/afhandling/rapportPh.d.-afhandlingForskning

  4. Udgivet

    Early-life gut microbiome development: Of preterm neonates – a culture-independent insight

    Hui, Yan, 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 176 s.

    Publikation: Bog/antologi/afhandling/rapportPh.d.-afhandlingForskning

  5. Udgivet

    Gastrophysical and chemical characterization of umami, taste pairing, and texture in relation to sustainable food sources: Squid, oysters, and fermented beverages

    Schmidt, Charlotte Vinther, 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 258 s.

    Publikation: Bog/antologi/afhandling/rapportPh.d.-afhandlingForskning

  6. Udgivet

    Non-thermal processing of milk: Effects on milk macromolecules, nanostructure and physicochemical properties

    Yang, S., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 194 s.

    Publikation: Bog/antologi/afhandling/rapportPh.d.-afhandlingForskning

  7. Udgivet

    Skim milk concentrates produced by reverse osmosis filtration: structure, stability and functionality

    Christiansen, M. V., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 181 s.

    Publikation: Bog/antologi/afhandling/rapportPh.d.-afhandlingForskning

  8. Udgivet

    Technological characterisation of yeast strains isolated from Danish cheese brines with focus on halotolerant species: growth property, amino acid utilisation and aroma contribution

    Zhang, Ling, 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 154 s.

    Publikation: Bog/antologi/afhandling/rapportPh.d.-afhandlingForskning

  9. Udgivet

    The Influence of Diet and Exposure to Antibiotics on Gut Microbiota Development in Early Life

    Bin Shamzir Kamal, S., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 105 s.

    Publikation: Bog/antologi/afhandling/rapportPh.d.-afhandlingForskning

  10. Udgivet

    The application of digital technoloiges to promote healthy eating

    Chen, Y., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 154 s.

    Publikation: Bog/antologi/afhandling/rapportPh.d.-afhandlingForskning

  11. 2020
  12. Udgivet

    Bacteriophages – A key component in shaping a healthy gut microbiome

    Rasmussen, Torben Sølbeck, 2020, Department of Food Science, Faculty of Science, University of Copenhagen. 221 s.

    Publikation: Bog/antologi/afhandling/rapportPh.d.-afhandlingForskning

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