Food Chemistry

Sustainable milk production and quality for the future

Securing high milk quality when milk is produced more sustainable in the future

Stability and functionality of fat in clean-label cheese powder

Beyond flavor: Unraveling the functional mysteries of cheese powder - A deep dive into fat composition and its impact on food systems

Upcycling of potato protein from feed to food quality

Secure a side stream from the potato starch production for sustainable food protein

Fundamental investigation of green biomass proteases and their inactivation

Paving the way for sustainable protein sources for the future by exploring the inactivation of endogenous protease from green biomass

Food colloids and interfaces

The behaviour of a droplet is driven by its interface

Chemo-mechanical conversion of stale bread into a high-performance packaging material

Sustainable packaging from novel biomaterials

Macroalgae polyphenols: bioactive properties for food and packaging applications

Macroalgae polyphenols as bioactive components

Textural changes in wine gum during different storage conditions

How do we best treat starch-based wine gums to get the desired gummy texture? Help us to understand the molecular mechanisms going on during storage

Innovating sustainable serum-free cell culture media for cultivated meat and milk production

The development of sustainable and ethical alternatives to traditional livestock farming has led to significant interest in cultivated meat and milk

Employing casein as a structuring agent for plant-based oil in colloidal systems

Creation of novel food structure incorporating plant-based oil utilizing casein: the fun you can have with soft matter

Detection of off-flavor in potato protein – A lipodomics study

Identification of off-flavors in potato protein by mass spectrometry

The use Pulse Electric Field technology in green biorefinery

Sustainable locally harvest protein crops for food, screening of varieties and technological approaches for minimizing proteolytic activity

Human milk proteome

Characterizations of variations in the human milk proteome, its caseins and calcium contents and protein degradation

A soft matter physics approach to designing food matrices with novel sustainable ingredients

We need not only to discover new ingredients but also learn how to use them. Studies of the dynamics of ingredients’ interactions are critical to controlling the final food structure and texture characteristics

Securing varieties of clovers and grasses with low enzymatic activity for food protein

Sustainable locally harvest protein crops for food, screening of varieties for low enzymatic activity

Barley proteins for human consumption

This project will investigate the protein profile using protein chemical and proteomics techniques of different barley cultivars to identify how this influences its use for human consumption

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

Rhamnogalacturonan-I-rich pectin from plant-processing waste

Processing future food materials

For a more sustainable food industry, better processing approaches are needed

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

Better bound!

Macroalgae as a sustainable source of lipids for food and biotechnology applications

Macroalgae lipids as functional components for food and biotechnology applications

Biorefinery of Ulva spp. to extract two products: Ulvan and protein

How do we include seaweed in sustainable value creation?

Gut health in infants through administration of phages protected in a milk matrix

Understanding how milk and milk components can help develop this treatment

Development of high-quality Faba bean ingredients for use in food and feed

The project aims to develop a faba bean concentrate for fish feed which is high in protein but low in anti-nutrients

Structure of protein from alfalfa – Dependence of processing histories

Protein structure matters

Analysis of free radicals using Electron Spin Resonance (ESR) and Mass spectrometry

Free radicals are responsible for off-flavor formation in foods – Do you want to know how it affects sustainable food proteins?

Nutritional value and functional properties of Faba beans

Faba beans are valuable food ingredient in a growing number of products, which calls for increasing insight into the nutritional quality and functional properties

Fundamental understanding of interaction between secondary plant metabolites and protein in alfalfa

Identify plant metabolites their interaction with protein in processing of alfalfa – in the end resulting in sustainable protein for food

Increasing the value of milk and milk components through processing

A better understanding of how to control dairy components during processing will lead to mining value in milk

The effect of structure during digestion

Texture and structure are very important to deliver nutrients at the right time, in the right place

Structuring plant proteins in extruder cooling dies for the scalable mimicry of meat analogues

Engineering of animal whole muscle tissue using plant protein melts

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

Advanced modelling of thin film distillation processes for contaminant mitigation in edible oils

The project focuses on numerical model development for the simulation of high-tech lab-scale distillation units for the mitigation of volatile compounds in vegetable oils

Crystallization in flowing honey

Revealing the secrets of honey crystallization to extend shelf life and reduce waste

Metabolite profiling of peas

Does a pea have its own fingerprint? This project will investigate if the metabolic fingerprint of a pea can be used to understand variations among different cultivars

Optimization of a 3D in vitro model to study the hepatocytotoxicity of different food contaminants

Toxicity assessment of nanoplastics and natural toxins present in foods

Revised 02.09.2025

Rikke Karlsen