GreenImPro

Trine Kastrup Dalsgaard , Annette Bruhn & Niki Alexi

01/03-2023 → 28/02-2026

SusCellFood – Sustainable production of cultured meat and milk

Jette F Young , Nina Aagaard Poulsen , Martin Krøyer Rasmussen , Stig Purup , Mogens Sandø Lund , Leonie Johanna Jahn & Éloïse Marie Mussard

01/05-2023 → 31/08-2027

MuscleFuel. Enhancing Growth and Performance of Cultivated Muscle Cells through Targeted Hydrolysis

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

Fat Structure

Lars Wiking , Tine Steen Dige Madsen , Ulf Andersen , Mads Eg Andersen , Koen Dewettinck & Filip van Bockstaele

Driven by several trends (Nutriscore, reduction of saturated fat, cost, sensorial properties) in the food industry, the development of new food products containing both milk fat and solid vegetable fats is gaining importance. Science-driven reformulation of fats requires a thorough understanding of the structure-function relationship from nano- and mesoscale levels up to macroscale. Therefore, research is key to understand these relationships and rationally design new fat blends with enhanced product performance and nutritional benefits while maintaining the desired quality characteristics. Specifically, the main objective of this project is to obtain an in-depth understanding of the interactions, structure formation and processing of fat blends comprising of milk fat and vegetable oils.


Participants of the project:
Lars Wiking, Institut for Fødevarer - Fødevarekemi
Tine Steen Dige Madsen, Institut for Fødevarer - Fødevarekemi
Ulf Andersen, Arla Foods
Mads Eg Andersen, Arla Foods
Koen Dewettinck, Ghent University
Filip van Bockstaele, Ghent University
Description

01/02-2024 → 01/02-2027