Afsluttede forskningsprojekter

Viser 41 til 50 af 56 dokumenter.

Novel cleaning improves pork production’s competitiveness and sustainability

The daily cleaning during slaughter and processing of pork costs millions of kroner and uses great amounts of water, energy and cleaning agents. Higher production sustainability and lower cost can be obtained through a…

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,…

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…

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…

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.

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…

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.

Sustainable technologies for the optimization of shrimp production

TECHSHELL will optimize product quality and resource utilization by optimizing shrimp maturation and peelability, while minimizing energy consumption and CO2 emissions in the production of ready-to-eat shrimp.