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Current PhD projects

At the moment 21 PhD students are employed at the Department of Food Science. PhD students in the five science teams are:

Plant, Food & Sustainability

Sindhuja Shanmugam: Nitrogen use-efficiency, soil fertility and root competition in intercropped vegetable systems with plant-based fertilizer strategies

Plant, Food & Climate

Carolina Falcato Fialho Palma: LED lighting and metabolite production – a new approach to increase plant tolerance to abiotic stresses in multilayer systems  

Hinrich Hermann Ferdinand Holthusen: Characterisation of the heat-shock response in apples triggered by short hot-water treatments (short-HWT) by using fungal pathogens as indicators

Lamis Abdelhakim: Robust wheat for the future  

 

Differentiated and Biofunctional Food

Katrine Overgaard Poulsen: Human breast milk and its impact on infants’ metabolism and gut microbial colonization early in life

Louise Margrethe Arildsen Jakobsen: Deciphering synbiotic interactions through systems biology approaches

Rebekka Thøgersen: Metabolomics til undersøgelse af fødevarematriceeffekter

Sofie Kaas Ovesen: Insect protein as a new and novel protein source – elucidation and optimization of nutritional value

 

Food Chemistry & Technology

Anders Hauer Møller: Stability of the natural colors bixin and norbixin and screening for bioactive compounds from the annatto plant

Anne Vuholm Sunds: Effect of natural glycosidases in bovine milk on loss of milk oligosaccharides during processing

Bulei Sheng: Effect of natural variations in milk proteins on its digestibility

Doreen Jepngetich Metto: Control of psychrotrophic Bacillus cereus in chilled dairy products  

Heidi Thorgaard Kristensen: Co-precipitates between milk and plant proteins – mechanisms behind protein interaction and improved functionality

Lotte Juul Knudsen: New lactase enzymes

Louise Juul Pedersen:  Extraction, purification and evaluation of proteins from macroalgae

Marije Akkerman: Milk differentiation, including organics, with potentials outside the cool chain

Mohammad Sedigh Jasour: New physicochemical and technological approach for high quality and sustainable fish feed production

Steffen Fredslund Hansen: Milk fat globule membrane (MFGM) isolation with higher quality and stability

  

Food Quality Perception & Society

Anne Sjørup Bertelsen: Sensory factors affecting sweetness perception of beverages: the association of inter and intra cultural differences  

Danni Peng Li: The influence of sound on multisensory and cognitive drivers of healthy food choice in cross-cultural contexts: a combined neurological, physiological, and psychological approach.

Jonas Yde Junge: Taste-taste interactions between sweetness and sourness: an investigation on chemical, receptor, perceptual, and cultural level in food matrices

Line Elgård Nielsen: Correlating unique compounds in beer to sensory perception - A novel model for artificial taste perception 

Mette Duerlund Hansen: Post-ingestive Sensations in Healthy Eating behaviour