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

The project objective is to examine whether 12 months of provision of a carbohydrate-reduced high-protein (CRHP) diet as compared to dietary counseling to follow a CRHP diet or provision of a conventional diabetes (CD) diet can reduce medication and improve blood glucose control and key risk factors for metabolic and cardiovascular disease in patients with T2D. Morning, lunch and dinner meals are delivered to the participants via a mealbox solution.
In the project, AU-FOOD will measure the eating behavioural and well-being related effects in order to clarify if the CRHP diet and mealbox solution holistically can be interpreted as a beneficial solution in treatment of type-2-diabetes.
Description

Formålet er at beholde økologisk fødte tyrekalve i den økologiske produktion og samtidig udvikle et produkti-onssystem der tilgodeser både dyrevelfærd, klima, biodiversitet og den fremtidige forbruger, hvor kvalitet af kød erstatter kvantitet. Dette sker ved at videreudvikle GrOBEat produktionssystemet udviklet i Organic RDD6-projekt ”Grass-fed organic beef for sustainable eating – GrOBEat” til produktion af kød fra kalve og ungdyr, så dette også inkluderer et oksekødsprodukt (26 mdr. stude) inklusiv måling af produktionsegenska-ber, kvalitet, forbruger-spiseadfærd og klimaeffekt af studekød. I GrOBEat II testes hypotesen, at kvalitet kan erstatte kvantitet og dermed ændre spiseadfærd af økologisk græsbaseret oksekød mod sundere spisevaner og øget tilfredsstillelse. Til dette benyttes både et trænet sensorisk panel og et stort utrænet forbrugerpanel. For at fremme implementeringen af hele GrOBEat produktionssystemet etableres der netværksgrupper for øko-logiske kvægbrugere, som ønsker at arbejde med kalve fra den økologiske mælkeproduktion, og der laves informationsaktiviteter vedr. management og fodring i GrOBEat produktionssystemet. GrOBEat II generer den viden, der skal til for at implementere det innovative GrOBEat produktionssystem for kødproduktion baseret på kalve fra den økologiske mælkeproduktion. Dermed forbliver kalvene i det økologiske system, og produktio-nen sker under hensyntagen til dyrevelfærd (ko-kalv samvær, maksimal afgræsning), miljø- og klimaeffekt (re-duceret N og CO2 udledning) og fokus på produktet, så det tilfredsstiller fremtidens forbruger (Optimeret kvalitet, øget tilfredsstillelse, reduceret indtag). Dette skaber troværdighed i hele den økologiske kvægproduktion og et holistisk grundlag for at producere økologisk kalve- og oksekød nu og i fremtiden.Description

The PhD project works arppund the overall question of: How can the understanding of the social production of taste help design ways to encourage sustainable food consumption?
The central research idea is that green taste (an attitude toward sustainable food practices) can collectively be shaped at the local level through the involvement of individuals in experiences that expose them to sustainable food practices. Building on the socio-anthropological understanding of socializing, as gradually learning through the sharing of practices, and inspired by socio-anthropological theories on the social production of taste, this project looks at shared experiences of sustainable food practices as a fruitful ground, where individual agency connects to the collective norms of conduct, giving space for the reconstruction of individual food attitudes, the transmission of collective-oriented values, and the acquisition of a preference for sustainable food consumption (green taste).
Description