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Securing high milk quality when milk is produced more sustainable in the future
Free radicals are responsible for off-flavor formation in foods – Do you want to know how it affects sustainable food proteins?
Paving the way for sustainable protein sources for the future by exploring the inactivation of endogenous protease from green biomass
The behaviour of a droplet is driven by its interface
Sustainable packaging from novel biomaterials
Macroalgae polyphenols as bioactive components
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
The development of sustainable and ethical alternatives to traditional livestock farming has led to significant interest in cultivated meat and milk
Insect biomaterials: replicating what nature does best
Sustainable locally harvest protein crops for food, screening of varieties and technological approaches for minimizing proteolytic activity
Upcycling of a large side stream for sustainable food protein production
Alkaloids in lupins can hinder the adoption of lupin, as these are toxins and thus undesirable at high levels, both in feed and food
How do small changes in fat composition lead to changes in texture and structure?
Characterizations of variations in the human milk proteome, its caseins and calcium contents and protein degradation
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
A better understanding of how to control dairy components during processing will lead to mining value in milk
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
Rhamnogalacturonan-I-rich pectin from plant-processing waste
For a more sustainable food industry, better processing approaches are needed
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
Macroalgae lipids as functional components for food and biotechnology applications
How do we include seaweed in sustainable value creation?
Understanding how milk and milk components can help develop this treatment
The project aims to develop a faba bean concentrate for fish feed which is high in protein but low in anti-nutrients
Protein structure matters
Are you interested in contributing to development of future food proteins?
Secure a side stream from the potato starch production for sustainable food protein
Identify plant metabolites their interaction with protein in processing of alfalfa – in the end resulting in sustainable protein for food
Sustainable locally harvest protein crops for food, screening of varieties for low enzymatic activity
Texture and structure are very important to deliver nutrients at the right time, in the right place
Engineering of animal whole muscle tissue using plant protein melts
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
Better bound!
Revealing the secrets of honey crystallization to extend shelf life and reduce waste
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
Toxicity assessment of nanoplastics and natural toxins present in foods
Proteins from CO2 harvest for food – a sustainable protein production where mild downstream processing is needed
Legumes are valuable food ingredients in a growing number of products, which calls for increasing insight into the nutritional quality and functional properties
