Food Quality

Sustainable milk production and quality for the future

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

Human perception of taste interactions in dairy products

Are you interested in combining product development and sensory science with human physiology in order to understand the underpinning mechanisms for taste-taste interactions? Then this master project is perfect for you

Assessing the eating experience with biometric technologies

What do we really think about the food we eat?

Perception and liking of texture

Are you interested in sensory science and more specifically about perception of food texture?

Extraction and Purification of RuBisCO for Future Food Applications

Interested in sustainable protein, processing, and functional properties? This is the project for you

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

Plant based drinks: Processing parameters in a lab-scale study

Assessment of processing parameters of influence on plant-based drinks quality

Fast methods on the sensory profiling of “green” food product alternatives

Interested in contributing to the development of fast sensory profiling methods with high industrial and product development applications? Then this is your project

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?

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

Identification of off-flavors in potato protein by mass spectrometry

Unfamiliar foods - how to increase acceptance

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

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

Composite bread with barley flour

Can barley flour be used for bread production?

Designing virtual eating experiences that enhance sensory and consumer perception

Want to design new virtual reality eating experiences?

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

Consumer behaviour, public engagement and co-creation for a sustainable food-packaging ecosystem

How can understanding consumer behaviour, public engagement and utilising co-creation lead to a more sustainable European food-packaging ecosystem?

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

Characterization of sour cherry breeding genotypes - growth, flowering, fruitset and fruit quality

Characterization of sour cherry breeding genotypes from AU FOOD to identify new sustainable cultivars with better yield, taste and fruit quality, will support a continued Danish sustainable sour cherry production and possible pave the way for new use of sour cherry fruit

Taste interaction in coffee

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

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

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

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

How do cities create access to more sustainable foods?

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

Quality of grass-based beef

Grass-based beef may be the most sustainable way to produce beef in future. However, how does is affect the meat quality?

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 cultured 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 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

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

Free radical chemistry - Characterization of lipoxygenase activity in Danish peas

Fundamental characterization of pea lipoxygenase activity using electron spin resonance (ESR) and fluorescence spectroscopy

Revised 02.04.2024

Rikke Karlsen