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

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

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

The significance of the MAPK and AMPK signalling pathways on satellite cell differentiation

How can we control cell growth for cultured meat?

Development of Serum-free media for cultivated meat

Work with a sustainable meat production of the future. Can you develop serum-free media for cultivated meat production?

Climate change and managing spring frost risks in fruit orchards

The aim is to explore the physiology of the regulation of flowering time and loss of frost tolerance and how different apple cultivars and rootstocks may be used to affect this. Management methods to delay flowering or improve frost resistance in buds will be explored

Photosynthetic and phenotypic characterisation of sweet potato exposed to climate-related stress

The project aims to uncover how abiotic stress (such as drought and heat) affects photosynthesis, plant growth and yield in sweet potato to develop a more diverse Danish production

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

Identification of plant traits and mechanism contributing to tomato growth under organic cultivation

The discovery of plant traits that regulate the amino acid acquisition and utilization can be a game changer in plant breeding for organic cultivation

Dissolved organic nitrogen as a nitrogen source for wheat plants

The discovery of plant traits that regulate the amino acid acquisition and utilization can be a game changer in plant breeding by allowing the identification of genotypes that show high productivity under low N input conditions that reduce adverse environmental N impacts

Crystallization in flowing honey

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

Enhancing legume production: Intercropping and varietal selection of pea and faba bean (ValPro)

How does cultivar selection and new intercropping systems improve protein production and quality of field pea and faba bean? Join our field and lab experiments with a European outlook!

CellCarrier – Edible microcarriers for cultivated meat

CellCarrier will advance sustainable cultivated meat by addressing the challenge of edible carrier material for muscle growth

Methane reducing additives – do they have an impact on meat quality?

Methane reducing additives for cattle has a positive impact on the climate, but what is the effect on the meat quality?

Quantity vs. quality in consumer research data

If you are interested in contributing to the development of methods and data quality by researching which is the best way to source information from consumers, this is your project

Peat free pots: New blends for a sustainable horticulture

Peat extraction has negative environmental impacts – could new plant materials be the solution and replace peat? This project explores different blends and their potential in replacing peat to grow plants sustainably

Production of cultivated meat

Work with a sustainable meat production of the future. Which steps have an impact on the final composition and functionality of cultivated meat?

Acceptance of new protein concepts in different countries

This project focuses on understanding cultural differences in acceptance of protein produced using alternative means. The student will be involved in a highly international project running studies in different countries