Ph.d.-projekter

I øjeblikket arbejder 23 ph.d.-studerende ved Institut for Fødevarer. Nuværende ph.d.-studerende og projekter i de fem forskergrupper er:

Planter, Fødevarer og Bæredygtighed

Margita Hefner: Plant-Soil Interactions in Reduced-Tilled Organic Vegetable Systems – Nitrogen Dynamics and Root Growth

 

Planter, Fødevarer og Klima

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

Thayna Mendanha: Understanding of wheat genotypes with improved tolerance to increased climatic variability

 

Differentierede og Biofunktionelle Fødevarer

Eca Kilic: Vitamin D fortification with enhanced bioavailability 

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

Mette Søndergaard Schmedes: Metabolomic studies on the postprandial response – gaining broader insight into the multiple biochemical and physiological processes

Masoumeh Alinaghihossein: Metabolomics data fusion applied to study a peri-natal inflammation condition and preventive dietary strategies in a piglet model

Rebekka Thøgersen: Metabolomics to disentangle food matrix effects

 

Fødevarekemi- og Teknologi

Amita Jahangiri: Stabilizing the natural colors bixin and norbixin from the Annatto plant by chemical and enzymatic formulation/modification

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

Anne Vuholm Sunds: Effekt af naturlige glykosidaser i komælk på tab af oligosakkarider under processering

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

Ida Sørensen: Concentrating raw milk at the farm – keeping the high quality

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

 

  

Fødevarekvalitet perception og samfund

Aimei Wang: Biological markers for early warning of food losses

Anne Sjørup Bertelsen: Sensoriske faktorers påvirkning af sødmeopfattelsen i drikkevarer: sammenhængen mellem inter og intrakulturelle forskelle  

Line Elgård Nielsen: Korrelation af unikke komponenter i øl til sensorisk perception – en ny model for en kunstig smagssans

Mette Duerlund Hansen: Fornemmelser efter indtag i relation til spiseadfærd 

Niki Alexi: Multisensory and chemical characterisation of fish species recently introduced in EU aquaculture and consumer perception of their processed products

Md. Nahidul Islam: New methods and technologies to reduce food losses during storage