Ph.d. afhandlinger fra FOOD

Ph.d. afhandlinger fra Institut for Fødevarevidenskab

 

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  1. 2024
  2. Udgivet

    Pichia kluyveri yeast in brewing: Insights into phenotypic traits and genomic aspects

    Miguel, Gabriela Andrea, 2024, Department of Food Science, Faculty of Science, University of Copenhagen. 169 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  3. Udgivet

    Characterization and diversity of spoilage yeasts in dairy production with focus on their inhibitory potential

    Geronikou, Athina, 2024, Department of Food Science, Faculty of Science, University of Copenhagen. 166 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  4. Udgivet

    Development of Children’s Texture Preferences and Perception of Foods: With a Focus on Hardness and Particle Content

    Chow, Ching Yue, 2024, Department of Food Science, Faculty of Science, University of Copenhagen. 192 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  5. Udgivet

    Development of a novel, cost effective diagnostic tool for detection of genetic disorders in humans using nanopore sequencing technology

    Schack, Anne Kristine, 2024, Department of Food Science, Faculty of Science, University of Copenhagen. 145 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  6. Udgivet

    Exploring the Gut Microbiota-Obesity Link in Children and Adolescents

    Poulsen, Christina Egeø, 2024, Department of Food Science, Faculty of Science, University of Copenhagen. 149 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  7. Udgivet

    Investigating the overproduction of aromatic amino acids and derived phenylpropanoids in cyanobacteria

    Dodge, Nadia, 2024, Department of Food Science, Faculty of Science, University of Copenhagen. 181 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  8. Udgivet

    Plant-based Cheese Evolution: Texture and Flavour Development through Fermentation and Enzymatic Treatment

    Calabuig, C. M., 2024, Department of Food Science, Faculty of Science, University of Copenhagen. 152 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  9. Udgivet

    Rheology and texture of fluid gels: Revealing the engineering parameters and understanding the time dependency

    D'oria, G., 2024, Department of Food Science, Faculty of Science, University of Copenhagen. 218 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  10. 2023
  11. Udgivet

    Consumer strategic insights towards more plant-based food consumption in Europe

    Faber, Ilona, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 220 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  12. Udgivet

    Efficient yoghurt powder production: The effect of feed composition and spray drying conditions onstickiness

    Vickovic, Dolores, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 123 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

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