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New knowledge

New knowledge

FOODHAY research infrastructure underpins the ability to deliver new knowledge. FOODHAY equipment can be used alone or in combination with other research facilities held by the research partners. The types of research questions and new knowledge being generated through accessing FOODHAY equipment is shown here:

  • Effect of dairy matrix texture and structure on postprandial absorption
  • Detailed chemical composition of different dairy products
  • Carbohydrates composition affects protein functionality during processing of plant protein isolates and concentrates
  • Human milk composition, infant and infant gut metabolism
  • Less spray treatments against grey mould disease, and improved shelf life of strawberries through rapid cooling in the field to reduce food waste
  • How different dietary calcium sources affect bone structure
  • Freshness assessment via biosensor and possibility for shelf life prediction in fresh animal derived products
  • Understanding of processing-structure-function-interrelations of protein-rich systems
  • How best to stimulate muscle satellite cells to incorporate lipids/transdifferentiate to adipocytes for adding lipids to cultured meat
  • How high fat high fructose diets affects the transcriptome in knock-out mice models
  • Interaction effects of explicit cognitive regulation and background noise volume on frontal EEG alpha power and self-reported food cravings
  • Neural mechanisms of sound-taste interactions. More specifically, at which processing level sound-taste integrations occur, and whether sound-taste congruency leads to super additivity of functional responses
  • Different types of background sound influences implicit eating behaviour (food intake, eating speed) in an ecologically valid setting (university canteen)
  • Determining the possibilities for using surplus bread as a novel ingredient in wheat bread
  • Determining the potential for rapid analysis of breath composition after ingestion of a beverage model product containing different sweeteners
  • Temporal profiles of sucrose-sweetener blends
  • Reduce the sugar content of beverages but maintaining sweetness perception
  • Knowledge on methods to investigate taste interaction mechanisms and knowledge about the mechanisms of taste interactions
  • Clarify the plant response of halophytes at different levels of salt stress and nitrogen availability as compared with glycophyte
  • Investigate the effect of salt stress and nitrogen availability on sensory properties of edible plant parts.
  • Relate to the potential for organic farming production by recommendations for cropping of products with specific sensory properties
  • Which ingredients can enhance juiciness of plant based burgers
  • Reveal the monomer composition of some materials and will help determining their structure/function relationships
  • Detailed human proteome of Danish and Chinese mothers milk
  • Peptidomics of silo milk in relation to proteolysis and somatic cell count
  • Peptidomics and processing markers in lactose free UHT milk made with different lactase enzymes
  • Knowledge on human milk protein post-translational modifications
  • Make some starch and milk protein complexes to produce natural and healthy food with taste and texture similar to meat.
  • Starch based biopolymer through chemical modification to replace the oil based plastic for food packaging in the future
  • Composition and variation of the minor whey proteins in human milk
  • Proteomic profiling of the in vitro meat cell secretome
  • Reveal thermal properties of biofilms with active ingredients
  • Unravel the extent of protein denaturation of protein isolates/concentrates as well as determine their protein composition and molecular weight.
  • Properties of starch and their degradation during processing.
  • Amylose content and chain length distribution of branched polymers
  • Characterize protein-starch molecular interactions that contribute to their mechanical properties
  • Reveal water barrier property of biofilms with different fillers
  • Characterizing molecular weight and branching degree of starch from different varieties of wheat and oat to select the better ones for further processing
  • Characterizing molecular weight and branching degree of acetylated pea starch
  • Characterizing the molecular weight and branching degree of molecules from wheat flour before and after bread making
  • Characterizing the gelatinization of starch gels of different varieties of wheat and oat flours to select the better ones for further processing
  • Thermal stability of polylactide based materials
  • Influence of melt processing on polylactide performance
  • Recyclability of polylactide
  • Compostability of polylactide
  • Recyclability of polylactide
  • Influence of molecular weight of polylactide on performances
  • Interactive effects of explicit cognitive regulation and background noise volume on frontal EEG alpha power and self-reported food cravings
  • Knowledge on how different dietary calcium sources affect gut microbiome and bone mineralization
  • Knowledge about foaming properties of aquafaba
  • Knowledge about functionality of blue color pigment in ice cream.
  • Knowledge about production possibilities of plant-based cheese
  • Knowledge about production possibilities of plant-based meat analogs
  • Knowledge about particle agglomeration
  • Shelf-life study of fish meal monitoring radical formation and detection of GC volatiles
  • Screening antioxidant activity of cherries used by DPPH assay and electron spin resonance (ESR) spectroscopy
  • Oxidative stability of breakfast cereals during accelerated storage and real time conditions shelf-life experiment
  • Correlation between antioxidant activity and anti-inflammatory activity of fermented food 
  • Analysis of oxidative stability of fish feed meal and finished fish feed product
  • Detection of early oxidation events in a polishing suspension 
  • Storage stability of gelatin coated fish meal
  • Analysis of oxidation products in rapeseed oils pressed in laboratory scale screw press versus industrial scale pressing equipment
  • Detection of early oxidation events in yoghurt samples
  • Analysis the flavor profile of date fruit bars
  • Correlation between bitter taste and GC headspace volatiles in plum kernel distillates
  • Detection of oxidation in butter cookies
  • Detection of possible oxidation and degradation product responsible for quality problems of fish oils
  • Consumers' emotional and cognitive reactions to stimuli related to healthy food
  • Diversity in the retail setting. How does customer composition influence the purchase experience?
  • The role of robotic interaction in service situation. Is it easier to purchase embarrassing products in the presence of a robot?
  • Price sensitivity across real and virtual reality shopping situations
  • Communication of true pricing. How to communicate the internalization of externalities in the food value chain?
  • How does the food environment influence choice of new protein sources?
  • How does the food environment influence choice of products verified by new tracing technologies?
  • Models of consumer search behavior
  • Differences in protein aggregates profile of cow and camel milk products
  • Effect of various processing parameters on the fabrication and the properties of biocomposites and composite materials, fish feed pellets and extruded food
  • How environmental chemicals disrupts normal development at the organ/tissue level and cause disease
  • Identification of relevant proteins present in a peanut protein extract, which was applied in an animal model for peanut allergy
  • Improvement of extraction and functionalization of Insect proteins applied in food
  • Information on bioaccessibility of vitamin K
  • microbial ecology, growth and survival in foods, effect of biocides, detection of viruses
  • microbial ecology, growth and survival in foods, precision fermentation, starter cultures
  • New knowledge about food ingredients interactions and reactions
  • New knowledge about insect proteins characterization and application in new food formulation system
  • New knowledge about phenolic content in chocolate and seaweed extracts and about UV absorbing compounds in seaweed extracts
  • New knowledge about the ability of peptides from seaweed and potato proteins to act as antioxidants in emulsions
  • New knowledge in the field of food proteins for possible application in new food formulation system
  • New knowledge on the fermentation characteristics of non-Saccharomyces yeast
  • Screening of PFAS chemicals in food contact materials and real foods. Expect to find unknown PFAS other than reported previously
  • New knowledge regarding phage development in cheese productions
  • New knowledge regarding the effect of using bioprotective cultures in yogurt productions for delaying yeast spoilage
  • Knowledge on yeast growth under varying conditions
  • Knowledge of the mechanisms of autolysis in Propionibacterium freudenreichii
  • Better understanding of peptide-phospholipid complexes
  • Characterization of oleogel using plant-base protein
  • Better understanding of the flow behavior and structural organizations of biofuels
  • New knowledge to understand the structural changes of whey protein ingredients during heat treatment and acidification
  • New knowledge of properties of lignin in ethanol and methanol solutions
  • New knowledge of structural characterization of nanodiamonds, new carbon materials
  • Better understanding of (small-)ligands induced protein assembly
  • New knowledge of how small molecule drugs interact with phospholipids
  • New knowledge on protein interactions in the milk
  • New insight on casein micelles structure as a function of temperature
  • New knowledge on microstructure characterization of microgel suspensions and how their structural characteristics are impacted by formulation and processing
  • New knowledge of nanostructural transitions during digestion of food and intraveous emulsions
  • New knowledge of formation mechanism of nanomaterial or their degradation under operation
  • Identification of peptides generated during chees ripening
  • Identification of proteins in legume seeds
  • Analysis of protein changes during fermentation
  • Identification of protein degradation during IVPD (in-vitro protein digestibility) analysis
  • New knowledge of thermal processing and storage on the rheological and flavour aspects of chickpea-based systems
  • New knowledge on product quality: aroma development during cheese maturation by process analytical technology coupled to aroma analysis
  • Usability of rapid method for on-line quality assessment of production cheeses for evaluating production end quality
  • New knowledge of phenolic profile of cool climate wines and the level of antioxidants in grapes
  • Identification of unknown non-protein nitrogen containing compounds in whey samples
  • New knowledge about the effects of UV and heat treatment of whey protein solutions
  • New knowledge on quantification of γ-glutamyl peptides with kokumi sensation
  • New knowledge of full bacterial genomes at the highest possible resolution
  • New knowledge of mixed communities of bacteria, fungi and viruses at large scale
  • New knowledge on tracking bacterial contamination at a food processing plant
  • New knowledge on taste formers/enhancers and safety in reduced salt cheeses
  • New understanding of consumer attitudes towards pulse-based foods
  • New understanding of the influence of specific nudges on food choice and consumption in a buffet setting