Projects
Anne Grete Kongsted & Martin Jensen
AU FOOD gennemfører i projektet undersøgelser af om tilførsel af kulstof som flis eller savsmuld til kvælstof-hotspots i udendørs grisefolde kan binde kvælstof midlertidig via mikrobiel immobilisering af N og dermed bidrage til at reducere kvælstof udvaskning fra grisefoldene. Description
01/01-2021 → 31/12-2024
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
01/08-2021 → 30/09-2024
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
01/09-2021 → 31/08-2024
Mario Martinez-Martinez , Bruce Hamaker , Clarissa Schwab & Martin Krøyer Rasmussen
Financing: DFF-Sapere Aude
Description
01/03-2022 → 01/03-2026