Projects
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Nina Aagaard Poulsen , Lotte Bach Larsen & Lars Wiking
This NKJ network aims to strengthen research and collaboration within the field of the future sustainable dairy. The partners hold strong research expertise within dairy science from primary production to nutri-tional and technological properties of milk. This is a unique expert platform for evaluating possible im-paired effects of climate-mitigating strategies on future dairy product quality. Furthermore, by combining this knowledge with novel dairy research areas of cellular agriculture and plant-based dairy analogues, we can exchange experience regarding novel biotechnologies and processing of dairy analogues
Funded by NKJ https://nordicagriresearch.org/2024-8/Description
01/04-2024 → 15/07-2026
Kim Hebelstrup , Olga Agata Oxholm , Lotte Bach Larsen , Ulla Kidmose & Esben Olesen
Human consumption of barley has many beneficial effects, such as reduction of cholesterol and stabilization of blood sugar levels. Barley is not a frequent element in our diet, and has typically only been eaten marginally as a starchy product - e.g. porridge. Otherwise, barley is predominantly used for malt beer or as feed for animals. So far, barley has not been used often in bread making due to its poor baking properties. We know that the baking properties of a dough depend on the protein structure in the dough. But no one has ever mapped the entire network of proteins in dough that give these physical and baking properties. In this project, the structure of the protein network in dough is mapped in order to explain differences in the baking quality of different barley varieties compared to wheat. We use state-of-the-art methodologies within new breeding methods, protein analyzes and use special naked barley varieties to gain previously unknown knowledge of how proteins in dough form networks during breadmaking. This knowledge will contribute to the green transition, as barley has a much lower need for nitrogen input (fertilisation) than wheat, as well as promoting Nordic agriculture and ensuring new, healthier bread products, as it is well described that due to a higher fiber content than both wheat and rye, barley and oats have a very high health potential.Description
09/01-2023 → 30/07-2026
Margrethe Therkildsen , Rahmi Lale , Gurvinder Singh Dahiya , Reut Shavit , Jascha Jäger , Claus Rosensparre , Selma Al-Zohairi , Margit Andreasen , Karl Christian Møller , Per Bruheim , Trine Kastrup Dalsgaard , Jette F Young , Martin Krøyer Rasmussen , Fie Følbæk Drachmann , Bo Wang & Marc Auguet Lara
MuscleFuel will reach proof of concept of the use of porcine blood and microalgae as nutrient for cultivated meat through six research and development work packages and one management and dissemination work package
WP1 Collection of blood and microalgae biomass
WP2 Fractionation of biomass for hydrolysis
WP3 Targeted hydrolysis of biomass fractions using AI and enzyme engineering
WP4 Screening of nutrients as resources for proliferation of satellite cell culture
WP5 Characterization of nutrients
WP6 Live cycle assessment of blood and microalgae as potential resources for proliferation of satellite cells for cultivated meat
WP7 Management and disseminationDescription
01/01-2024 → 31/12-2026
