Afsluttede forskningsprojekter

Viser 21 til 30 af 56 dokumenter.

FoodNexus Nordic, innovation alliance

FoodNexus: A consortium of companies and educational & research institutions in Europe, which together were applying for EU funds to create a pan-European innovation alliance (a food-KIC) with partners from excellent…

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.

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.

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

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 b…

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…

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…

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 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…