Projects
Lotte Bach Larsen , Nina Aagaard Poulsen , Søren Drud-Heydary Nielsen , Stine Brandt Bering & Thomas Thymann
Most infant formulas (IF) are based on processed milk proteins, consisting of bovine whey proteins added to skimmed milk powder to obtain whey/casein (CN) ratio of 60/40 to approach the ratio in human milk (HM). The project aims to clarify the potential benefits of gently-processed intact or hydrolyzed micellar casein isolate (MCI) in IFs and how they compare to HM in terms of mild gastric clotting for improved gut comfort and motility and the release of bioactive peptides for improved gut health. It is currently unknown how the widely studied rennet-induced coagulation of bovine milk in relation to cheese-making properties translates into clotting properties in the infant stomach. This is studied in the CASGUT project; by combinations of piglet studies and lab based pilot experiments in the context of the established CASGUT AU/UCPH project consortium. Description
01/09-2022 → 31/08-2025
Lars Wiking , Nina Aagaard Poulsen , Margrethe Therkildsen , Peter Lund , Christian Friis Børsting , Nicolaj I. Nielsen & Martin Øvli Kristensen
The project will form the basis for reducing methane emissions from cattle by 1 million tonnes of CO2 by 2030, corresponding to the government's agreement on the green transformation of Danish agriculture. The mean of action is the implementation of feed additives, feed materials and feeding strategies to reduce the methane emission from the cow.
Equipment will be installed to measure methane emissions from individual cows on several cattle farms. This will provide a unique trial setup to test and optimize the allocation of feed additives under practical conditions in order to achieve the greatest possible reduction in methane emissions, without affecting the cows' feed intake, milk yield, health or welfare. Furthermore, the project must ensure that the quality of the milk and meat is not impaired by the use of feed additives.
The project will provide a unique opportunity to bring the feed additives and feeding strategies closer to Danish farmers and companies and enable them to be the first worldwide to implement these strategies and additives in practice to reduce methane emissions
Description
01/01-2023 → 01/12-2025
Olga Agata Andrzejczak , Kim Hebelstrup , Lotte Bach Larsen & Ulla Kidmose
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 → 30/12-2025
