Master's thesis projects about food and health at Depart. of Food Science

Gastric coagulation of bovine milk caseins in relation to infant nutrition

Initial coagulation of caseins in the stomach is important for subsequent digestion processes of milk proteins. Understanding the importance of caseins in this process can help improve infant formulae

The experience of changing your diet

In order to achieve a deeper understanding of how to succeed with dietary changes, research is needed exploring the process of dietary behavior changes; including motivational factors, barriers and strategies to overcome the barriers

Development of proteomics sample preparation of human milk proteins using robotics

600 milk samples have been collected from 160 mothers and their infants to study the mother’s milk proteins. To accomplish this, we need high-throughput sample preparation

Assessing the eating experience with biometric technologies

What do we really think about the food we eat?

Consumer science and public engagement: how cities create access to more sustainable foods

How do cities create access to more sustainable foods?

Awareness of bodily sensations and the sensory eating experience for healthier food behaviour

In this project, you will elucidate how populations differ in their capabilities to sense sensory stimuli and appetite sensations, clarify strategies to ease perception and support healthy eating behavior

Why can the liver taste bitter food?

This project investigates the expression of bitter taste receptors in the liver. Why are bitter taste receptors expressed in the liver? What dictates there expression? How do they interact with bitter food?

Designing virtual eating experiences that enhance sensory and consumer perception

Want to design new virtual reality eating experiences?

Novel biotechnological route for the exploitation of rhamnogalacturonan-I-rich pectin from foodwaste

Rhamnogalacturonan-I-rich pectin from plant-processing waste

Unfamiliar foods - how to increase acceptance

This project focuses on identifying and testing activities to boost acceptance and adoption in consumers’ diets

Human milk in an omics-perspective

Mother’s milk is the gold standard feeding regime for newborn infants and represents a baseline for the functional performance of infant formulae. However, how is the mother influencing milk composition, how is infant using nutrients and which role does the infant gut microbiota play?

Investigating consumers’ perception and consumption of fat and sweet beverages

Are you interested in consumer science and how it is related to product development of ‘light’ beverages with reduced sugar content that can impact consumers’ health status?

Better bound: understanding the fate of non-covalently bounds polyphenols during human digestion

Better bound!

The performance and perception of future sweeteners

Which sweeteners are the most promising for replacing sugar in food and beverages from a food quality and consumer perspective?

MicroRNA in plant-exosomes

Novel microRNAs from plants – what affects there expression?

Nanoencapsulated bioactive compounds for active food packaging

Meet food industry challenges concerning the effective delivery of functional ingredients and controlled release of bioactive compounds by innovative nanoencapsulation approach for active packaging

Department of Food Science

Food and Health