FOODHAY research infrastructure underpins delivery of research-based teaching.
Below is a list of the teaching courses and seminars at the undergraduate and graduate level from 2021 – 2023, that were delivered through accessing the FOODHAY equipment. These educational based activities provide examples of the use of FOODHAY to underpin research based teaching:
2023
Course Food Structure and Enzymes. Master in Molecular Nutrition and Food Technology.
Contact person: Ulla Kidmose, ulla.kidmose@food.au.dk
Course Food Structure and Enzymes. Master in Molecular Nutrition and Food Technology.
Contact person: Nina Aagaard Poulsen, nina.poulsen@food.au.dk
Course Food Processing. Undergraduate course for Bachelor of Engineering Chemical Engineering and Food Technology.
Contact person: Lars Wiking lars.wiking@food.au.dk
Course Food Processing. Undergraduate course for Bachelor of Engineering Chemical Engineering and Food Technology.
Contact person: Ilke Uysal Ünalan iuu@food.au.dk
Course Introduction to Metabolomics. PhD course.
Contact person: Ulrik Sundekilde, uksundekilde@food.au.dk
Course Food Quality Characteristics and Processing. Bachelor in Agrobiology.
Contact person: Ulla Kidmose, ulla.kidmose@food.au.dk
Course Food Structure and Enzymes. Master in Molecular Nutrition and Food Technology.
Contact person: Marianne Hammershøj, marianne.hammershoj@food.au.dk
Course Food Structure and Enzymes. Master in Molecular Nutrition and Food Technology.
Contact person: Alexandru Luca, luca@food.au.dk
Course Introduction to molecular- and reproductive toxicology. Bachelor/Master in Engineering.
Contact person: Terje Svingen tesv@food.dtu.dk
Course Effect of Compatibilization of Polymer Blends. Master’s in Mechanical Engineering.
Contact person: Mohammad Abu Shaid Sujon, assuj@dtu.dk
Course in Food Safety and Quality. Bachelor of Science in Life Science Engineering, Bachelor of Engineering (BEng).
Contact persons: Lisbeth Truelstrup Hansen litr@food.dtu.dk, Paw Dalgaard pada@food.dtu.dk
Course in Experimental Microbiology. Bachelor of Science in Life Science Engineering, Bachelor of Engineering (BEng).
Contact persons: Lisbeth Truelstrup Hansen litr@food.dtu.dk, Paw Dalgaard pada@food.dtu.dk
Course in Food Microbiology. Bachelor of Science in Life Science Engineering, Bachelor of Engineering (BEng).
Contact persons: Lisbeth Truelstrup Hansen litr@food.dtu.dk, Paw Dalgaard pada@food.dtu.dk
Individual special master course. Gas generation and retention in bread dough during proofing: Experimental and Modelling.
Supervisor contact info: Aberham Hailu Feyissa, abhfe@food.dtu.dk
Course Biochemistry 2. Undergraduate course for Bachelor in Biotechnology.
Contact persons: Andreas Blennow, abl@plen.ku.dk; Jacob Kirkensgaard, jjkk@food.ku.dk
Course Foodomics and Plant Foods. Graduate course for MSc Programme in Food Science and Technology, MSc Programme in Food Innovation and Health and MSc Programme in Biotechnology.
Contact person: Bekzod Khakimov, bzo@food.ku.dk
Course Meal Systems and Technologies. Graduate course for MSc Programme in Integrated Food Studies.
Contact person: Sanne Sansolios, sanne.sansolios@food.ku.dk; Helene Reinbach, helene.reinbach@food.ku.dk
Course Dairy product technology 2. Graduate course for MSc in Food Science and Technology; Dairy Science.
Contact persons: Anni Bygvrå Hougaard, abhg@food.ku.dk; Bente Pia Danielsen, bsoe@food.ku.dk
Course Fundamentals of Beer Brewing and Wine Making – Biochemistry, Organisms and Omics Techniques. Graduate course for MSc Programme in Biotechnology and MSc Programme in Food Science and Technology.
Contact persons: Violetta Aru, violetta@food.ku.dk; Bekzod Khakimov, bzo@food.ku.dk
Course Advanced Food Chemistry. Graduate course for MSc Programme in Food Science and Technology.
Contact person: Mahesha Manjunatha Poojary, mahesha@food.ku.dk
Course Quantitative Biospectroscopy. Graduate course for MSc Programme in Food Science and Technology and MSc Programme in Biotechnology.
Contact persons: Violetta Aru, violetta@food.ku.dk; Søren Balling Engelsen, se@food.ku.dk
Course Microbiome analysis using 2nd and 3rd generation DNA sequencing. PhD Summer course.
Contact persons: Lukasz Krych, krych@food.ku.dk; Denitsa Stefanova, denitsa@food.ku.dk
Course Consumer Behaviour in the Retail Setting. Graduate course for the MSc Programme in Commercial and Retail Management.
Contact Person: Anne O. Peschel: peschel@mgmt.au.dk
AU Sumer University. Course Climate Change - Cross-disciplinary Challenges and Solutions Master’s level course.
Contact person: Brandi S. Morris bsm@mgmt.au.dk
2022
Neuroscientific Methods for Business Executives, Graduate course at BSS.
Contact person: Brandi S. Morris bsm@mgmt.au.dk
Course Food Processing. Undergraduate course for Bachelor of Engineering Chemical Engineering and Food Technology.
Contact person: Lars Wiking lars.wiking@food.au.dk
Course Food Processing. Undergraduate course for Bachelor of Engineering Chemical Engineering and Food Technology.
Contact person: Bo Spange Sørensen bo.spange@bce.au.dk
Course Food Structure and Enzymes. Master in Molecular Nutrition and Food Technology.
Contact person: Ulla Kidmose, ulla.kidmose@food.au.dk
Course Fødevarers kvalitetsegenskaber og forarbejdning. Bachelor in Agrobiology.
Contact person: Ulla Kidmose, ulla.kidmose@food.au.dk
Course Food Chemistry. Undergraduate course for Bachelor Chemical Engineering and Food Technology.
Contact person: Trine Kastrup Dalsgaard Trine.dalsgaard@food.au.dk
Course Food Chemistry. Undergraduate course for Bachelor Agrobiology.
Contact person: Trine Kastrup Dalsgaard Trine.dalsgaard@food.au.dk
Course Food Quality and Project 4: Bachelor of Engineering Chemical Engineering and Food Technology.
Contact person: Ulrik Sundekilde, uksundekilde@food.au.dk
Course Future animal-based food. Master course.
Contact person Nina Aagaard Poulsen: nina.poulsen@food.au.dk
Course Neuroscientific Methods for Business Executives. Graduate course at BSS.
Contact person: Brandi S. Morris bsm@mgmt.au.dk
Course Consumer Behaviour in the Retail Setting. Graduate course for the MSc Programme in Commercial and Retail Management.
Contact Person: Anne O. Peschel: peschel@mgmt.au.dk
Course Biochemistry 2. Undergraduate course for Bachelor in Biotechnology.
Contact persons: Andreas Blennow, abl@plen.ku.dk; Jacob Kirkensgaard, jjkk@food.ku.dk
Course Foodomics and Plant Foods. Graduate course for MSc Programme in Food Science and Technology and MSc Programme in Food Innovation and Health.
Contact person: Bekzod Khakimov, bzo@food.ku.dk
Course Meal Systems and Technologies. Graduate course for MSc Programme in Integrated Food Studies.
Contact person: Sanne Sansolios, sanne.sansolios@food.ku.dk; Helene Reinbach, helene.reinbach@food.ku.dk
Course Dairy product technology 2. Graduate course for MSc in Food Science and Technology; Dairy Science.
Contact persons: Anni Bygvrå Hougaard, abhg@food.ku.dk; Bente Pia Danielsen, bsoe@food.ku.dk
Course Fundamentals of Beer Brewing and Wine Making – Biochemistry, Organisms and Omics Techniques. Graduate course for MSc Programme in Biotechnology and MSc Programme in Food Science and Technology.
Contact persons: Violetta Aru, violetta@food.ku.dk; Bekzod Khakimov, bzo@food.ku.dk
Course Advanced Food Chemistry. Graduate course for MSc Programme in Food Science and Technology.
Contact person: Mahesha Manjunatha Poojary, mahesha@food.ku.dk
Course Quantitative Biospectroscopy. Graduate course for MSc Programme in Food Science and Technology and MSc Programme in Biotechnology.
Contact persons: Violetta Aru, violetta@food.ku.dk; Søren Balling Engelsen, se@food.ku.dk
Course Microbiome analysis using 2nd and 3rd generation DNA sequencing. PhD Summer course.
Contact persons: Lukasz Krych, krych@food.ku.dk; Denitsa Stefanova, denitsa@food.ku.dk
Course Aroma PhD course. PhD course, e-learning.
Contact person: Sylvester Holt, sylvester.holt@food.ku.dk
PTR-MS training course. Academia.
Contact person: Sylvester Holt, sylvester.holt@food.ku.dk
LINXS Masterclass hands-on SAXS. Joint academia and industry.
Contact person: Jacob Kirkensgaard, jjkk@food.ku.dk
2021
Food Chemistry. Undergraduate course for Bachelor Chemical Engineering and Food Technology
Contact person: Trine Kastrup Dalsgaard Trine.dalsgaard@food.au.dk
Food Chemistry. Undergraduate course for Bachelor Agrobiology.
Contact person: Trine Kastrup Dalsgaard Trine.dalsgaard@food.au.d
Fødevarers kvalitetsegenskaber og forarbejdning. Bachelor in Agrobiology.
Contact person: Ulla Kidmose, ulla.kidmose@food.au.dk
Seminar with BSS faculty on use of iMotions software, November 25, 2021.
Social media marketing course, Undergraduate course at BSS.
Contact person: Susanne Pedersen suspe@mgmt.au.dk
Bachelor of Engineering - Food Technology, Food Microbiology.
Contact persons: Lisbeth Truelstrup Hansen (litr@food.dtu.dk), Margrethe Carlsen (maca@food.dtu.dk)
Bachelor of Science - Technical Biomedicine, Introduction to molecular diagnostics.
Contact persons: Lisbeth Truelstrup Hansen (litr@food.dtu.dk), Margrethe Carlsen (maca@food.dtu.dk)
Bachelor of Science - Biotechnology, Special Course.
Contact person: Timothy John Hobley, tjho@food.dtu.dk
Bachelor in Human Life Science Engineering, Theory part of Screening and identification of PFAS by LC-HRMS, Special Course.
Contact person: Khanh Hoang Nguyen, khng@food.dtu.dk
Biochemistry 2. Undergraduate course for Bachelor in Biotechnology.
Contact persons: Andreas Blennow, abl@plen.ku.dk; Jacob Kirkensgaard, jjkk@food.ku.dk
Foodomics and Plant Foods. Graduate course for MSc Programme in Food Science and Technology and MSc Programme in Food Innovation and Health.
Contact person: Bekzod Khakimov, bzo@food.ku.dk
Meal Systems and Technologies. Graduate course for MSc Programme in Integrated Food Studies.
Contact person: Sanne Sansolios, sanne.sansolios@food.ku.dk; Helene Reinbach, helene.reinbach@food.ku.dk
