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Do you want to be involved in the debate about ultra-processed food? Then, this is a project for you
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
What do we really think about the food we eat?
Explore how kokumi might enhances the sensory profile of plant-based cheese imitations
Methane reducing additives for cattle has a positive impact on the climate, but what is the effect on the meat quality?
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
Identify plant metabolites their interaction with protein in processing of alfalfa – in the end resulting in sustainable protein for food
Which methods can measure consumers’ acceptance of food and drinks?
This project focuses on identifying and testing activities to boost acceptance and adoption in consumers’ diets
Alkaloids in lupins can hinder the adoption of lupin, as these are toxins and thus undesirable at high levels, both in feed and food
The student will get the opportunity to run consumer tests to explore their acceptance of the new poultry product produced in a novel organic sustainable system
Want to design new virtual reality eating experiences?
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
Sustainable locally harvest protein crops for food, screening of varieties for low enzymatic activity
How does the acidity of lighter roasting in coffee affect sensory perception?
Do the public food service sector use the national dietary guidelines?
Sustainable locally harvest protein crops for food, screening of varieties and technological approaches for minimizing proteolytic activity
Explore how different postharvest storage technologies can extend the storage life of Danish vegetables, keeping them nutritious and flavourful far beyond their typical season
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
Recyclable, sustainable paper-based, shelf-ready solutions for protecting and preserving fresh fruit and vegetables
Work with a sustainable meat production of the future. Which steps have an impact on the final composition and functionality of cultivated meat?
Texture metrology development bridged to sensory attributes
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
Securing high milk quality when milk is produced more sustainable in the future
