Food Quality

Sustainable milk production and quality for the future

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

Upcycling of potato protein from feed to food quality

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

Assessing the eating experience with biometric technologies

What do we really think about the food we eat?

Investigating kokumi sensations in plant-based foods

Explore how kokumi might enhances the sensory profile of plant-based cheese imitations

Edible plant-based protection to replace plastic packaging in cucumber

We are helping the world to waste less. Be part of our team trying to replace single-use plastic wrappings from fruit and vegetables with alternative and more eco-friendly solutions.

How does viscosity and texture perception affect our acceptance of dairy products?

What is the link between the rheological properties and consumers’ perception and liking of dairy products?

Food waste in the food service sector

How do the food service sector contribute to reduce food waste?

Implicit methods to measure consumers acceptance of food

Which methods can measure consumers’ acceptance of food and drinks?

Sustainable meat production – meat from spent hens

Future production of meat from chicken and hens – based on dual-purpose breeds. Be part of the evaluation of the meat quality

Effect of controlled atmosphere storage on nutritional and sensory quality of Danish vegetables

Explore how different postharvest storage technologies can extend the storage life of Danish vegetables, keeping them nutritious and flavourful far beyond their typical season

Unfamiliar foods - how to increase acceptance

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

How hormones control fruit softening?

Using an integrative approach, you will determine the structural, metabolic and molecular changes that occur in the cell walls of the ripening strawberry fruit in response to external application of hormones

Sensory quality and consumer acceptance of poultry products from a novel sustainable prod. system

Opportunity to conduct sensory analyses, using the professional sensory panel at Dept. of Food Science, and run consumer tests to explore their acceptance of the new poultry product produced in a novel organic sustainable system

Designing virtual eating experiences that enhance sensory and consumer perception

Want to design new virtual reality eating experiences?

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

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

Taste interaction in coffee

How does the acidity of lighter roasting in coffee affect sensory perception?

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

Identification of off-flavors in potato protein by mass spectrometry

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

Composite bread with barley flour

Can barley flour be used for bread production?

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

How do cities create access to more sustainable foods?

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

Plastic-free paper packaging for fresh fruit and vegetables

Recyclable, sustainable paper-based, shelf-ready solutions for protecting and preserving fresh fruit and vegetables

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?

New Texture Metrology Development for Food Stuffs

Texture metrology development bridged to sensory attributes

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

Masking off-flavors in plant-based egg replacers

This project focuses on enhancing the sensory profiles of plant-based proteins to replace eggs in products like cakes and mayonnaise

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

Revised 04.09.2025

Rikke Karlsen