FlavourFerm - Unleashing the potential of plant-based foods via fermentation.
Horizon Europe project aiming to leverage cutting-edge fermentation technologies to transform the taste, texture, and nutritional value of plant-based foods. The project focuses on plant-based milk and cheese using animal-free recombinant casein derived from precision fermentation, and plant-based meat using fungal mycelia sourced from legume fermentation.
Participants from group: Davide Giacalone, Mathias P. Clausen, Leonardo Menghi
Advanced optical microscopy for imaging biological material in culinary preparations.
Villum Young Investigator Programme project exploring the molecular and microstructure origins of food texture. Food matters are studied using modern optical microscopy methods to visualize and quantify the nano- and microscopic organization of food biomolecules. Further, the molecular re-organization taking place during culinary preparations are investigated.
Participants from group: Mathias P. Clausen, Mie Thorborg Pedersen, Jose Bonilla, Matias Via, Arlete Marques, Christina J. B. Rune
SEASONED
Advances in sensory analysis of novel foods. Horizon Europe project with a focus on the use of sensory science to develop innovative food products with health-related properties. This project seeks to establish an international network of leading universities and research institutions in food sensory
analysis to co-develop a capacity-building program, aiming to improve knowledge, skills, and competencies of earlystage researchers in the field of the sensory evaluation of food and consumer behaviour.
Participants from group: Davide Giacalone, Christina J. B. Rune
FIBROUSNESS.
Development of an AI-driven design framework that maps the fibrousness and mechanical properties of meat analogues onto a multi-dimensional space crossing multiple length scales. The underlying hypothesis of this research proposal is that the macroscopic and structural properties of meat analogues can be accurately predicted and matched to real meat over multiple length scales.
Participants from group: Miek Schlangen, Mathias Porsmose Clausen
DELIFOOD
Deep Learning Dynamic Graphs for Food Microstrutres This Villum Exploratory Synergy project aims to quantify physical parameters that define microscopic network structures in food and the mechanisms governing network formation. We will develop a new class of deep learning methods to characterize and quantify static and dynamic food networks captured by advanced microscopy technologies. Furthermore, we will explore the relationship between quantitative microstructural network parameters and food texture parameters.
Participants from group: Mathias P. Clausen, Diana Soto-Aguilar, Miek Schlangen
HyCheese
Sustainable, Affordable, Tasty and Appealing Cheeses based on Nordic ingredients. AgriFoodTure (Innovation Fund Denmark) project whose overall goal is to create technological approaches and know-how to accelerate the development of a new generation of sustainable and affordable hybrid hard cheeses containing 40 to 80% plant proteins. We will combine gastronomic science, cheese-making knowledge and new approaches to plant and cheese processing to produce tasty and appealing cheeses based on Nordic raw materials.
Participants from group: Mathias Porsmose Clausen, Sukirti Sukirti, Christina J.B. Rune
FOODIMAR – sustainable climate-Friendly quality fOOD Ingredients from
Marine side-stReams.
FOODIMAR innovative solutions focus on utilizing side-streams from aquaculture, fisheries and by-catch to create valuable bioactive compounds for nutraceuticals and functional food.
Participants from group: Mathias Porsmose Clausen, Luc Sweers
JellyCrystal
Brief description
Participants from group: Mie Thorborg Pedersen, Mathias P. Clausen
JUICINESS
Brief description
Participants from group: Mathias P. Clausen, Arlete Marques, Davide Giacalone, Christina J.B. Rune