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Differentiated & Biofunctional Foods - Projects

Differentiated & Biofunctional Foods

Projects


Below please find a selection of ongoing research projects. Project descriptions for several of them are publicly available on websites which can be linked to from this page:

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  1. Composition of "CleanMilk" from in vitro grown milk cells

    Lotte Bach Larsen , Nina Aagaard Poulsen , Ulrik Kræmer Sundekilde , Stig Purup & Jing Che

    The overall target of the CleanMilk initiative is to provide a scientific basis for potential future use of in vitrogrown bovine mammary cells for production of milk constituents. This will examine ifsuch systems in the long perspective can contribute to reduce climate gases and thereby contribute to fulfill Danish climate goals for 2030 and 2050.

    The project is financed by the Danish Dairy Research FoundationDescription

    01/09-202131/08-2024

  2. TastyPorkCells – From muscle cell culture to palatable pork

    Jette F Young , Margrethe Therkildsen & Martin Krøyer Rasmussen

    Sustainable food requires a production path without negative impact on the environment and at the same time deliver nutrients such as protein and fat. In many meals, meat contribute with proteins and fat, however traditional meat production is challenged, because it draws heavily on land and water resources and contribute significantly to greenhouse gas emission. Cultured meat is a future way to produce the same nutrients, with severely reduced impact on the environment. This project focuses on development of taste addressing marbling by introduction of lipids in the tissue engineering process and maturation through controlling physical parameters after muscle tissue engineering i.e. in the processes when muscle turn into meat.Description

    01/08-202130/09-2024

  3. CircularMeat – Cultured meat from animal derived side-streams

    Jette F Young , Margrethe Therkildsen , Martin Krøyer Rasmussen & Mogens Sandø Lund

    In a balanced meal, meat contribute with proteins, fat, carbohydrates, vitamins, bioactive components, and minerals. However, traditional meat production is challenged, because it draws heavily on land and water resources and contribute significantly to greenhouse gas emission. Cultured meat is a future way to produce the same nutrients, with severely reduced impact on the environment. One of the largest challenges in culturing muscle cells in an economic sustainable way with consumer acceptance is eliminating fetal bovine serum (FBS) from the culture media. This project focuses on efficient modeling of culture media composition without FBS, by identifying and validating the combined effect of animal side-stream derived nutrients supplemented with recombinant growth factors for a cultured meat production in a circular perspective.Description

    01/07-202231/12-2024

  4. GroBEat: High Quality Grass-fed organic beef for sustainable eating behaviour

    Margrethe Therkildsen , Nora Chaaban , Mogens Vestergaard , Lisbeth Mogensen , Jesper Overgård Lehmann , Troels Kristensen & Barbara Vad Andersen

    GrOBEat develops an innovative sustainable organic beef production chain where quality replaces quantity -a solution which facilitate healthy eating behaviour and provide high product satisfaction. Calves are raised with dams for 4 mo. before selected to deliver one of three high-quality products: A) Low-fat veal (8 mo); B) Mediumfat beef from intensive pasture (14-16 mo); C) Medium-fat beef from extensive pasture (24-26 mo). The product is documented according to efficiency, animal welfare, biodiversity, quality and sensory profile of the meat, eating behavior and the overall impact on the climate.
    Description

    01/01-202131/12-2024