Influence of coffee acids and water quality on the flavour of brewed coffee Ny
The project aims to find an explanation why coffee flavour changes in relation to the composition of water. You will among others investigate the role of coffee acids in relation to changes in the pH of the coffee brew.
Developing soft foods for people with chewing and swallowing difficulties (dysphagia) Ny
The project will look at pre-prepared blends of enzymes with cell-wall degrading capacity. The treatment parameters (temperature, time, dosage) will be studied and the effects will be analysed.
Seaweed for the people Ny
Further developing, understanding and upscaling of a ready to eat/ easy to make product from Danish seaweed. How can we take Danish seaweed from being a less used ingredient to an actually accepted product to the Danish market?
Process optimisation of protein extraction from grass Ny
The purpose is to optimise the membrane filtration of grass proteins to be used in food.
Formation of amyloid fibril structures from grass proteins for functional ingredient Ny
The purpose is to create amyloid fibrils (AF) from grass-derived proteins to be used in food.
MSc thesis: Hyperlocal estimation of air pollution in Tehran, Iran Ny
MSc thesis: Hyperlocal estimation of air pollution in Tehran, Iran
Development of a global air pollution model in 2020 supporting novel coronavirus research Ny
MSc thesis: Development of a global air pollution model in 2020 supporting COVID-19 research
Mice may predict Toxoplasma infection in production pigs Ny
The parasite Toxoplasma may infect pigs, and humans may acquire infection from consumption of pork. We wish to explore if mice catched in pig stables can be used to estimate occurence of Toxoplasma in production pigs.
Effect of cognitive restraint on food intake after exposure to a nudge Ny
What is the effect of cognitive restraint on food choice and intake after being exposed to a nudge in a buffet setting?