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:

• Mechanistic understanding of what governs juiciness of plant-based meat alternatives
• Effects of mild processing for shelf-life extension on the raw and cooked quality of gilthead seabream fillets
• How different dairy matrices affect gut microbiome and bone mineralization
• Effect of dairy product intake at breakfast on microbiome and metabolic activity in the human gut
• Effect of vitamin D on circadian metabolome
• Deliver new knowledge on the sensory interactions between sweeteners and fat
• New knowledge regarding microstructure of imitation cheese and the arrangement of starch and protein
• Knowledge of in-vitro digest of novel alternative plant protein sources – and impact of processing Effect of dairy matrix texture and structure on postprandial absorption
• Knowledge of in-vitro digest of novel alternative plant protein sources – and impact of processing Detailed chemical composition of different dairy products
• Knowledge of stability of individual carrot anthocyanins
• Knowledge of saponins in alfalfa
• Knowledge of black carrot anthocyanins (identity, structural organization, stability, genetics)
• Knowledge to reveal water barrier property of biofilms with different fillers
• Characterizing molecular weight of starch from stale bread to understanding the effect of baking on bread starch
• Knowledge on how Ulva can be used in combination with soy and pea in extruded products
• Knowledge about how the use of ulva as a protein source affects the sensory characteristics of meat analogues both in extruded and gelled products
• Knowledge on the interactions between polyphenols and polysaccharides for the design of new multifunctional materials
• Characterization of molecular weight and chain length of modified starch via esterification
• Determination of thermal degradation profile of starch-based materials
• New knowledge on the effect of feeding with antimethanogenic compounds on major milk minerals and elements
• Knowledge about the possibilities for using surplus bread as a novel ingredient in tortilla bread
• Detailed human proteome of Danish mothers milk
• Peptidomics of silo milk in relation to proteolysis and somatic cell count
• Peptidomics of lactose free UHT milk made with different lactase enzymes
• Knowledge on human milk protein post-translational modifications
• Composition and variation of the minor whey proteins in human milk
• Proteomic profiling of in vitro mammary cell secretomes
• Knowledge on how different ingredients can influence the sensory characteristics of vegan cheese
• Detailed information about the expression and regulation of bitter taste receptors in the liver
• Understanding the role of undiscovered filler in bioplastic development
• Life cycle analysis for food and packaging from the holistic perspective
• Reprocessing of food contact materials
• Developing a sustainable strategy for the organic beef production for a future consumption pattern that is built on quality over quantity, which according to the latest hypothesis within consumer research contributes to more healthy eating habits and increased satisfaction
• Knowledge on how different dietary calcium sources affect gut microbiome and bone mineralization
• Knowledge on the nutritional value of insect protein
• New knowledge on interfacial dynamics and viscoelastic properties of plant-dairy protein interfaces formed through simultaneous or sequential adsorption
• Knowledge on human milk composition, infant metabolism, and infant gut metabolism
• Rapid analysis of breath composition after ingestion of a beverage model product containing different sweeteners
• New knowledge on how different types of background sound influences implicit eating behaviour (food intake, eating speed) in an ecologically valid setting (university canteen)
• Knowledge about which ingredients can enhance juiciness of plant based burgers
• Optimization of side stream extraction with functional and nutritional application
• Knowledge on production of sugar beet pulp and its potential as a new ingredient
• Knowledge about the composition of sugar beet pulp after processing
• Information regarding the secondary structure of proteins
• New knowledge on the protein composition on both sidestreams as well as pre and post extraction/fermentation
• Early lipid oxidation markers
• Early lipid oxidation markers when oxidation is initiated with Fe2+
• Early lipid oxidation markers in 14 mayonnaise samples
• Early lipid oxidation markers in microcapsules
• Identification of co-formulants used in plant-protection products and assess the presence of co-formulant residues in food
• More insights into processing contaminants i.e. nitrosamines in preparation of sausages
• Distinction of organic and non-organic crops
• Identification of unknown PFAS in food packaging in Denmark and Spain collected in 2021-2022
• New knowledge in the composition of side streams
• Studying if the use of ohmic heating can stabilize cheese emulsions without the use of emulsifying salts
• Knowledge about pigment composition in microalgae and extracts hereof
• Knowledge about effect of fish feed on larvae composition
• Knowledge about effect of processing conditions on composition of phenolics in chocolate
• Knowledge about composition of phenolics in seaweeds
• Knowledge about changes in the anatomy of the human intestine due to inflammatory bowel disease
• Have established Bcl6 as an essential transcription factor for the development and function of specific immune cells called dendritic cells. This can have critical consequences and applications for mounting proper immune responses
• Investigated the role of different transcription factors in inflammatory skin models
• Investigated tissue damage caused by microneedles for intradermal delivery and in situ measurements
• Knowledge about how environmental chemicals disrupts normal development at the organ/tissue level and cause disease
• Knowledge about processing a new ingredient
• Improving the performance of the BTE type hearing aid device
• Extrusion process conditions for fish feed pellet
• Protein profile of birch sap is analyzed to use birch sap as a food treatment against pollen allergy
• Knowledge about microbial ecology, growth and survival in foods, effect of biocides, detection of viruses
• Knowledge about microbial ecology, growth and survival in foods, precision fermentation, starter cultures
• Knowledge on how colonic abiotic factors, such as substrate availability, pH and retention time, modulates the effect of diet on the production of gut microbial metabolites important for host (human) health
• Relevant knowledge of removal of off flavors from green protein intended for human consumption
• Knowledge about fermentation physiology know-how
• Information on bioaccessibility of micronutrients
• Knowledge about protein extraction and functionalization using PEF on alternative sources
• New knowledge on consumer’s emotional reactions to healthy snacks
• Better understanding of peptide-phospholipid complexes
• 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 how small molecule drugs interact with phospholipids
• New knowledge on protein interactions in the milk
• 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 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
• 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 understanding of the influence of specific nudges on food choice and consumption in a buffet setting
• Enhancing the functionality of undefined mixed starter cultures for semi-hard cheeses through genomic analysis and culture blend optimization
• Bacterial community and species-level identification during salmon processing: revealing highly point-specific bacterial communities
• New understanding of the mechanisms underlying the health-promoting properties of proanthocyanidins (PAC)-rich foods
• Improved safety for fecal transplants
• Understanding the mechanism of formation of heat and acid-induced milk gels
• Influence of ionic strength on dairy proteins
• New knowledge on how to create meat-like analogues based on fermented fungal mycelium
• New knowledge for plant-based products by protein determination based on Dumas combustion
• Understanding the differences between plant-based milk and meat alternatives and their traditional counterparts by Dumas combustion
• Understanding how High Pressure Processing (HPP) affect bread performance of oat flour by Dumas combustion
• New knowledge of effect of gentle processing of rapeseed proteins with > 95 % purity of napins and cruciferins
• Understanding the role of milk fat on viscoelastic properties in renneted casein gels made from skimmed milk curd
• Investigation of the potential of Nordic proteins to produce a new Nordic tofu-type
• Understanding the effect of the pulsed electric field to extract plant protein from oilseed
• Understanding calcium-protein interactions and their kinetics and dynamics during processing of plant-based ingredients
• Exploring the hybrid gelled foods from dairy and plant protein mixtures
• Understanding the protein distribution in permeate and retentate during UF of skim milk
• Establishing a toolbox of pea protein functionality-molecular characteristics relationship
• Understanding the effect of hydrophobic natural deep eutectic solvents on the lateral and lamellar organization of lipids in the stratum corneum
• Understanding the evolution of macro-components in milk powders during storage
• New knowledge to better understand the progression of starch gelation
• New knowledge on tailored sustainable bioplastic
• Structural and rheological characterization of solvolytically fractionated lignin dispersed in alcohols
• New knowledge on non-fat milk model systems during heat treatment and acidification
• Characterization of nanoparticles in solution (for plant fertilization, foliar delivery)
• Investigation of the protein structure change of pea protein extracted with different ionic strengths
• Probing the cumulative effects of unit operations and lactose to whey protein ratios on protein modifications in powdered model infant formula
• Molecular modelling of pectin and establishment of a plausible pectin structure of pectins from different botanical origin
• Isolation of specific off-flavors in wheat-based products as well as flagging major aroma-active compounds in said products
• Understanding the influence of yeast extracts growth on LAB
• Identification of proteins and peptides
• Elucidation of the molecular mechanisms on the formation of proteins and peptides
• Investigation of the protein phosphorylation profile of Atlantic cod
• Morphological and genetic characterization of bacteriophages
• Effects of hydrolysates from porcine hemoglobin and meat on kokumi enhancement
• New knowledge regarding phage development in cheese productions
• Investigation of rapeseed proteins expressed in other organisms
• Antinutrient compound screening and untargeted metabolomics of plant protein concentrates, isolates and extrudates
• Discovering biosynthetic pathway of triterpenoid saponins
• Investigation of the evolution of flavor with aging beer
• Investigation of the levels of geosmin and 2-methylisoborneol off-flavors in water and a range of different fish products
• New knowledge to be used in the development of new flavors and fragrance ingredients in cosmetic or food applications
• Investigation of synthesis and structural elucidation of new molecules with different properties (i.e. indicators of food spoilage)
• New knowledge on gentle extraction of proteins and oils from rapeseeds
• New knowledge on gentle extraction of proteins from insects
• Influencing the future in virtual reality increases real-life pro-environmental behavior
• New knowledge of choice and perception of sustainable food options in buffet settings
• New knowledge on effect of complex carbohydrate structure on taste perception, effect of taste inhibitors on complex carbohydrate perception
• Information on flowability of powders are silo design and explosion risk
• Information about flowabilities effect on equipment ware
• New understanding of powder behavior in relation to water activity and water content and temperature in ingredient mixtures
• New matrices and stabilization thereof using freeze drying
• Wet milling of feed to increase dispersability – knowledge on critical viscosity and performance achieved
• New understanding of the radical formation during the processing of biochar as monitored by ESR spectroscopy
• New knowledge on how antioxidants are consumed in non-food hand lotion system
• Better understanding of the correlation between antioxidant radical scavenging activity and anti-inflammatory activity in a fermented product