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

Extraction and characterization of pea protein

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

Does anthocyanin profile and acylation degree change in black carrots when...?

How does acylation of anthocyanins and thus stability of colour vary between black carrot cultivars depending on the environmental conditions during cultivation? Trying to understand Genetic X Environment interactions

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

Technological improvement of dietary pea starch

Future-proofing dietary pea starch

Composite bread with barley flour

Can barley flour be used for bread production?

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

Identification of off-flavors in potato protein by mass spectrometry

Stability of anthocyanins in black carrots

Improving stability of colorants from black carrots

Sensory characteristics of sustainably sourced green proteins for food applications

Interested in participating in a collaborative project exploring the sensory characteristics of alternative green proteins and evaluate their potential in food applications?

Food colloids and interfaces

The behaviour of a droplet is driven by its interface

Processing future food materials

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

New alternative proteins from alfalfa – understanding of the matrix proteolytic enzymes

Proteolytic enzymes may be the most difficult parameter to handle in our search for processing of sustainable protein. Here you will learn how to use mass spectrometry for in-depth understanding of proteolysis in alfalfa

Identification redox enzymes in alfalfa and their impact on protein quality

Are you interested in redox chemistry, enzymes, alternative proteins and analytical chemistry. Here you will learn about redox enzymes implication in alternative proteins from alfalfa

Detection of off-flavor in potato protein - A metabolomics study

Identification of secondary plant metabolites causing off-flavors in potato protein by mass spectrometry

Extraction, characterization and stability of natural colorants from alfalfa and seaweed

Improving stability of colorants from green and blue biomasses

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?

Exploring the future of hemp protein-structure and functionality

Shaping future food ingredients for a more sustainable food industry

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

Rhamnogalacturonan-I-rich pectin from plant-processing waste

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?

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

Department of Food Science

Food Ingredients