Sustainable, flavourful and healthy vacuum-dried products from food waste The conversion of food waste into new valuable food ingredients and new products via energy-efficient vacuum-drying opens up the potential of a wide new market for the processing industries, and product developers and…
Taste for life This interdisciplinary, collaborative project will focus on the taste of food as a driving force for learning, education, food literacy and good practice.
UHT treatment and storage effects on the biological quality of liquid infant formulas_ny In this project, differently UHT-treated milk and liquid milk-based preterm formula are packaged, stored and the Maillard reaction, oxidation, AGEs, protein damage and bioactivity are investigated. AGE binding to…
Uniqueness of Danish sparkling wines and ciders Danish sparkling wines and ciders have a great potential to become specialty products in export markets, where the local identity of Danish sparkling wines and ciders will carry a high appeal of originality in globalize…
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.
WASHO3, Work Package 5.1 This project investigates the stability of ozone dissolved in water, under conditions relevant for the use of ozone for washing fruits and vegetables. The greater objective of the WASHO3 project is to produce an…
