Master Thesis Projects Topics for master thesis projects available in The Master s degree programme in Department of Food Science

Master Thesis Projects Topics for master thesis projects available in 2015-2016 The Master’s degree programme in Department of Food Science Food area...
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Master Thesis Projects

Topics for master thesis projects available in 2015-2016 The Master’s degree programme in Department of Food Science Food area

Table of content 1.

Screening for Antioxidative Compounds from the Annatto plant

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Difference between first and second harvest in the metabolic profile of the Annatto plant

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Bioavailability of proteins – a peptidomic study

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Protein co-precipitation between plant and animal proteins

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Stability prediction of Emulsions

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Characterization of metabolites and antinutritional compounds in white clover

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Metabolomics on blood and feces from fish fed with different quality of feed

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Multisensory Comparisons of Standard and Rapid Sensory Descriptive Methods in Novel Product Development Senarios

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Oxidative changes in fish feed and its effect on digestibility – Better proteins to feed the world

10. Production of HQ Poultry Protein Concentrate from low grade MDM 11. Trans-differentiation of satellite cells into adipocytes by stimulation of PPAR-gamma 12. Designing food plants for the future 13. Influence of sensory interactions on sensory perception in new product development 14. Sensory interactions 15. Cross modal interactions perceived through human sense systems – the effect of colour 16. A pinch of salt- an exposure study 17. Fat crystallisation – Butter or chocolate 18. Fat bloom i småkager 19. Proteomics and peptidomics of protein-based foods

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1. Screening for Antioxidative Compounds from the Annatto plant Main supervisor Associate Prof. Trine Kastrup Dalsgaard, Department of Food Science, Aarhus Faculty of Science and Technology, Aarhus University E-mail: [email protected]. Phone: +45 8715 7998. Homepage: http://pure.au.dk/portal/da/[email protected] Physical location of the project Blichers allé 20, 8830 Tjele Project start August or September 2015 Extent and type of project 1 year master project Main subject area Natural occurring antioxidants for stabilizing pigments Additional information

The master study will be in collaboration with two PhD studies, which are part of the project “Annatto – a sustainable bio-factory for natural colors and health promoting compounds for food”, a collaboration between Chr. Hansen A/S, University of Campinas in Brazil and Aarhus University. Short project description

The market for natural colors is approx. 700M€ with growth rates in excess of 10% annually. A main market driver is reports on adverse effects of synthetic colours in children. Carotenoids are the preferred pigment group used for yellow and orange shades, representing 60% of the market volume. The annatto crop (Bixa orellana L.), that is endogenous to South America, can contain above 5% carotenoids in the seeds. This is 100-1000 times the concentration normally found in orange carrots, making Bixa orellana a promising production system for such pigments. The major pigments in the annatto plant are cis-bixin (70-80%) and minor constituents are trans-bixin and cis- and trans forms of norbixin. These pigments are used as natural colours in e.g. cheddar cheese. The problem with these pigments is that they bleach upon light exposure and heat treatment. Natural occurring antioxidants can be introduced to reduce the bleaching/degradation of the pigments. The project will focus on 1) purification of bioactive compounds from the Annatto plant 2) test purified fractions for antioxidative activity 3) finally in collaboration with a PhD student try to stabilize the pigments bixin and norbixin from the Annatto plant by the mean of antioxidants.

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2. Difference between first and second harvest in the metabolic profile of the Annatto plant Main supervisor Associate Prof. Trine Kastrup Dalsgaard, Department of Food Science, Aarhus Faculty of Science and Technology, Aarhus University E-mail: [email protected]. Phone: +45 8715 7998. Homepage: http://pure.au.dk/portal/da/[email protected] Physical location of the project Blichers allé 20, 8830 Tjele Project start August or September 2015 Extent and type of project 45 or 60 ECTS master thesis Main subject area Metabolomics of the annatto plant Additional information The master study will attached the project “Annatto – a sustainable bio-factory for natural colors and health promoting compounds for food”, a collaboration between Chr. Hansen A/S, University of Campinas in Brazil and Aarhus University. Short project description

The annatto crop (Bixa orellana L.), that is endogenous to South America, can is used for natural colour production and it contain above 5% carotenoids in the seeds. The pigments are bixin and norbixin, which are used e.g. in Cheddar cheese. The annatto plant can be harvest twice a year, but is normally only done once (big harvest in July). The first harvest (January-February) is low in yield of the natural colours but may yield other valuable compounds. The bixin content has never been correlated with the metabolic profile of the Annatto seeds and in order to understand the effect of harvest time in relation yield of bixin the metabolome may help. The project aim at developing a tool to understand the relation between harvest time and the content of the natural pigment bixin. A metabolomics methodology based on GC-MS metabolomics will be developed and used to reveal the effect of harvest time on the metabolome of seeds from the Annatto plant. The results combined with multivariate data analysis will clarify the impact of harvest time on the metabolome of the Annatto plant and the content of bixin and potential health promoting compounds in the Annatto plant.

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3. Bioavailability of proteins – a peptidomic study Main supervisor Associate Prof. Trine Kastrup Dalsgaard, Department of Food Science, Aarhus Faculty of Science and Technology, Aarhus University E-mail: [email protected]. Phone: +45 8715 7998. Homepage: http://pure.au.dk/portal/da/[email protected] Physical location of the project Blichers allé 20, 8830 Tjele Project start August or September 2015 Extent and type of project 60 ECTS master thesis Main subject area The project is within the field of peptidomics and bioavailability Additional information

The study will be part of a large project on bioavailability of milk proteins in collaboration with Dept. of Animal Science at Aarhus University. Short project description An increasing world population demands increasing amounts of proteins. Proteins of animal origin such as milk proteins are recognized as so called full proteins fulfilling humans’ need for indispensable amino acids. Milk has two difference fraction of proteins, the casein and the whey proteins. Caseins are coagulation proteins, which are taken up solvely in the intestine whereas whey is quickly taken up. The two types of proteins has be tested in ileum-cannulated pigs to assess the digestible indispensable amino acid score (DIAAS) according to the recommendations given by the FAO Expert Consultation.

In the present project pigs juice from ilium from pigs fed casein and whey will be analysed with LC-MS techniques to investigate the digestibility and uptake in the small intestine. Database search, in silico digest and in vitro digested proteins will be used to characterize the ilium juice for peptides and no-digested protein fragments.

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4. Protein co-precipitation between plant and animal proteins Main supervisor Associate Prof. Trine Kastrup Dalsgaard, Department of Food Science, Aarhus Faculty of Science and Technology, Aarhus University E-mail: [email protected]. Phone: +45 8715 7998. Homepage: http://pure.au.dk/portal/da/[email protected] Physical location of the project Blichers allé 20, 8830 Tjele Project start August or September 2015 Extent and type of project 60 ECTS master thesis Main subject area The project is within the field of metabolomics. Additional information

The study will be part of a large project on protein extraction from green materials in the interdisciplinary green protein platform at Aarhus University. Short project description An increasing world population demands increasing amounts of proteins. Proteins of animal origin such as milk proteins are recognized as so called full proteins fulfilling humans’ need for indispensable amino acids. Expensive proteins like milk proteins could be complemented partly by plant proteins and still fulfil the need for indispensable amino acids, and thereby help to fulfil the needs of proteins to feed the world. Anti-nutritional factors (ANFs) in plant may reduce the bioavailability of the proteins. Co-precipitation of plant proteins with animal protein is a novel technology applied to remove ANFs from plant proteins and improve functional properties. It will improve bioavailability of the plant proteins, making them candidates as proteins for human consumption.

The project aim at using a co-precipitation of plant proteins with milk or egg proteins to obtain high quality protein with low level of ANFs. Protein quality will be characterized with a variety of methods.

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5. Stability prediction of Emulsions Main supervisor Associate Professor Lars Wiking Department of Food Science Aarhus University E-mail: [email protected] Phone: 87157805 Homepage: food.au.dk Contact person at Dupont: Kaustov Bhattacharya, e-mail: [email protected], phone 89435012 Physical location of the project Foulum and Dupont in Aarhus Project start Any time Extent and type of project Master, 45-60 ECTS Main subject area Emulsions Additional information The laboratory work will be at both at Foulum and Dupont in Aarhus. Short project description Effect of different emulsifiers and water phase components on emulsions measured by light scattering technique under dynamic conditions The migration behavior of an emulsifier from bulk oil phase to the w/o interface can be measured by change in interfacial tension during cooling. However such measurements are conducted under static conditions. Standard Tensiometer used for such measurements cannot be used for dynamic/emulsification conditions where there is a rapid subdivision of added phase creating new interfaces as a function of time. One can study the effect of migration of different types of emulsifiers under dynamic conditions onto the water-oil interface by monitoring the change in internal phase properties and distribution using sub-surface laser scattering. Laser light can be used to pass through the emulsion vessel and sub-surface laser scattering thus recorded can be analysis to determine the performance of different emulsifiers. Effect of various water phase components commonly used in the industry can also be investigated. The emulsions thus formed can be studied using instruments such as Turbiscan, p-NMR, microscopy to follow stability as a function of time and temperature. The present methodology can in a simple and non-invasive way be applied to characterize food emulsions, during production and to predict stability.

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6. Characterization of metabolites and antinutritional compounds in white clover Main supervisor Associate Prof. Trine Kastrup Dalsgaard, Department of Food Science, Aarhus Faculty of Science and Technology, Aarhus University E-mail: [email protected]. Phone: +45 8715 7998. Homepage: http://pure.au.dk/portal/da/[email protected] Physical location of the project Blichers allé 20, 8830 Tjele Project start August or September 2015 Extent and type of project 60 ECTS master thesis Main subject area The project is within the field of metabolomics. Additional information

The study will be part of a large project on protein extraction from green materials in the interdisciplinary green protein platform at Aarhus University. Short project description An increasing world population demands increasing amounts of proteins. Proteins of animal origin such as milk proteins are recognized as so called full proteins fulfilling humans’ need for indispensable amino acids. Expensive proteins like milk proteins could be complemented partly by plant proteins and still fulfil the need for indispensable amino acids, and thereby help to fulfil the needs of proteins to feed the world. Anti-nutritional factors (ANFs) in plant may reduce the bioavailability of the proteins. Thus in order to use vegetable proteins in blends with milk proteins for human consumption antinutritional factors (ANFs) factors needs to be characterized.

The project aim at developing new analytical methods for the analysis of ANF in white clover. Both a target and untargeted approach may be used. A metabolomics methodology based on GC-MS metabolomics will be developed and used to reveal the effect of ANFs on the protein quality.

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7. Metabolomics on blood and feces from fish fed with different quality of feed Main supervisor Associate Prof. Trine Kastrup Dalsgaard, Department of Food Science, Aarhus Faculty of Science and Technology, Aarhus University E-mail: [email protected]. Phone: +45 8715 7998. Homepage: http://pure.au.dk/portal/da/[email protected] Physical location of the project Blichers allé 20, 8830 Tjele Project start August or September 2015 Extent and type of project 45 or 60 ECTS master thesis Main subject area The project is within the field of metabolomics. Additional information The study will be part of a bigger project “New physicochemical and technological approach for High Quality and Sustainable Fish Feed production – ExiPro” a collaboration between Biomar, DTU-aqua, KU and AU. A post doc is linked to the project. Short project description Aquaculture is one of the fastest growing sectors worldwide and counts for 49% of all fish for human consumption. The sector is increasing by 8-10% each year and it is estimated that in 2030 62% of the fish worldwide will come from aquaculture (Food and Agricultural Organization of the United Nations, Fisheries and Aquaculture Statistics and Information Service, 2014). An increasing world population demands increasing amounts of proteins. Expensive proteins like fish proteins could be complemented partly by plant proteins and still fulfil the need for indispensable amino acids, and thereby help to produce fish for human consumption to fulfil the needs of proteins to feed the world. To understand the how the fish metabolize different types and quality of proteins the metabolic profile can be followed and correlated to the growth and utilization of the feed.

The project aim at developing a tool to understand the relation between fish feed composition and quality and the growth performance of the fish. A metabolomics methodology based on GC-MS metabolomics will be developed and used to reveal the effect of proteins on the metabolome of the fish. The results combined with multivariate data analysis will clarify the impact of fish feed composition and quality on the metabolite profile of the fish.

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8. Multisensory Comparisons of Standard and Rapid Sensory Descriptive Methods in Novel Product Development Senarios Main supervisor Professor Derek Victor Byrne Department of Food Science Aarhus Faculty of Science and Technology Aarhus University E-mail: [email protected] Phone: 28782840 Homepage: http://food.au.dk/ Physical location of the project AU Årslev Project start Open Extent and type of project 45 or 60 ECTS master thesis projects Main subject area Sensory method development in novel healthy food products Additional information Co-supervisor: to be determined Short project description Sensory methods in many respects are at a cross roads in their development, in the initial phase methods were developed to be highly robust and repeatable, but had the disadvantage of taking a long time and being expensive to implement. Subsequently there was a movement towards so called ‘fast’ or ‘rapid’ methods such that cost and time commitment could be minimised, but involving compromise in relation to statistical validation and robustness. MSc projects are invited under this area to focus on various methodological gaps between these two schools of sensory l thinking. These methods will be tested via application in the development of novel healthy food products. Thus, a consumer driven innovation approach to ensuring novel products are developed with the end user directly involved ensuring enhanced potential for success in the marketplace. The project will partner Danish food companies in relation to applicable novel product development.

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9. Oxidative changes in fish feed and its effect on digestibility – Better proteins to feed the world Main supervisor Associate Prof. Trine Kastrup Dalsgaard, Department of Food Science, Aarhus Faculty of Science and Technology, Aarhus University E-mail: : [email protected]. Phone: +45 8715 7998. Homepage: http://pure.au.dk/portal/da/[email protected] Physical location of the project Blichers allé 20, 8830 Tjele Project start August or September 2015 Extent and type of project 45 or 60 ECTS master thesis Main subject area The project is within the field of protein quality and digestibility. Additional information The study will be part of a bigger project “New physicochemical and technological approach for High Quality and Sustainable Fish Feed production – ExiPro” a collaboration between Biomar, DTU-aqua, KU and AU. A PhD student is linked to the project. Short project description An increasing world population demands increasing amounts of proteins. Proteins of animal origin such as fish, meat, egg and milk proteins are recognized as so called full proteins fulfilling humans’ need for indispensable amino acids. Thus animal protein like fish protein is a good source to fulfill some of our needs for proteins. Fish also needs protein to grow and plant proteins are cheaper than proteins from e.g. fish meal but the plant proteins do not cover all the essential amino acids for optimal growth. Expensive proteins like fish proteins could be complemented partly by plant proteins and still fulfil the need for indispensable amino acids, and thereby help to produce fish for human consumption to fulfil the needs of proteins to feed the world. Furthermore, the processing in the feed production is highly relevant to study to optimize bioavailability. It is of outmost importance that the available raw materials are fully utilized by optimizing feed process technology and protecting nutritional quality of the feed. The project will focus on how the protein quality and the extrusion treatment in the production of fish feed will induce oxidative changes in the proteins and reduce the digestibility of the proteins. The student will learn many different techniques, including mass spectrometry, to investigate oxidative changes and digestibility of different types of proteins.

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11. Trans-differentiation of satellite cells into adipocytes by stimulation of PPAR-gamma Main supervisor Senior scientist Niels Oksbjerg Department of Food Science Aarhus Faculty of Science and Technology Aarhus University E-mail: [email protected] Phone: 87157809 Homepage: http://pure.au.dk/portal/da/persons/niels-oksbjerg(096ec8bd-cf5e-4c679266-c53433f4b0bd).html Physical location of the project AU Foulum Project start Any time Extent and type of project Master project (60 ECTS) Main subject area Meat quality Additional information Co-supervisor: Post Doc Martin Krøyer Rasmussen http://pure.au.dk/portal/da/persons/id(c5259478-eeef-4bbd-8dff-462bdefc04e3).html Short project description The project aims at using natural compounds to induce trans-differentiation (change one cell-type into another) of muscle stem cells into adipose cells. In relation to the sensory perception of meat from pigs the amount of fat is low. The intramuscular fat content of the muscle can be increased by trans-differentiation of already existing muscle-cells (satellite cells) into adipogenic cells. The transdifferentiation is believed to be initiated by activating peroxisome proliferator activated receptor-γ (PPAR-γ). In a series of experiments we want to investigate if PPAR activation initiates trans-differentiation and next to identify natural occurring (e.g. from plants) bioactive compounds that can activate PPAR. The project includes isolation and culturing of primary muscle-cells from pigs; different staining techniques to colour fat as well as analysis of gene-expression (qPCR).

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12. Designing food plants for the future Department and supervisors Katrine Heinsvig Kjær, Katrine.kjaer@food. au.dk, + 45 8715 8337, + 45 3029 6592 Morten Rahr Clausen, [email protected], +45 8715 8318 Department of Food Science Faculty of Science and Technology Aarhus University http://food.au.dk/ Physical location of the project and students work Department of Food Science, AU, 5792 Aarslev Project start Autumn 2015, Spring 2016 Main subject area Plant chemistry Plant physiology Metabolomics Short project description Plants produced in greenhouses are continuously exposed to changes in light intensity and quality. The irradiance from the sun changes during the year, and the quality of the light from greenhouse lamps is not always optimal for the production of plants. However, a new technology of light emitting diodes (LEDs) is making it possible to design specific light environments and to manipulate the quality of light in the greenhouse. In the future these lamps will make it possible to design the light environment in order to reach specific production goals in terms of size, form, taste and color of the plant food product. However, there is still much to learn on how plants respond to changes in the light environment. This project will focus on how specific light environments affect primary metabolism in food plants. Depending on your interests you can choose to focus on: short term responses (hours) and/or long term responses (days) changes in growth, appearance or taste of the plants different methods for investigating plant metabolites You will learn basic principles of setting up plant experiments in controlled environments using the newest technology of LED lighting. You will learn how to analyze plant physiology using standard methods and plant metabolomics using NMR and LC-MS. Furthermore, the project offers an opportunity to learn multivariate statistics for analyzing large datasets. Extent and type of project 45 or 60 ECTS: Experimental theses in which the student is responsible for collection and analysis of his/her own original data

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13. Influence of sensory interactions on sensory perception in new product development Main supervisor Associate professor Ulla Kidmose, Department of Food Science Aarhus Faculty of Science and Technology Aarhus University E-mail: [email protected] Phone: 87158293 Homepage: http://food.au.dk/ Physical location of the project AU Årslev Project start Open Extent and type of project 45 or 60 ECTS master thesis project Main subject area Sensory analysis in product development of foods Additional information Co-supervisor Post Doc Line Holler Mielby, [email protected] Short project description The modern Western diet contains of many foods with a relatively high energy density (fat and sugar) and low fiber content. These foods are believed to be major contributors to the increasing obesity prevalence and therefore it is important to change the diet in a more healthy direction. However, the replacement of the energy-dense nutrients from these foods by nutrients with less energy dense alternatives may not be the optimal way of reducing the prevalence of obesity. It seems that it is important to maintain the nutrient quality and instead utilize the sensory aspects that ensure food satiety and satisfaction. In this project, focus will be on the effect of enhancement and suppression (masking) of sensory attributes or food components on peoples liking and intake to develop more healthy food products. Especially, changes of texture and flavours in food products are of interest. Besides, the interactions of the sensory attributes and food components in the product will be investigated and correlated to the consumer’s perception of the foods. Methods  Sensory evaluations carried out by a trained sensory panel  Flavour-flavour learning, flavour-nutrient learning and effect of texture flavour  Interactions  Conduction of consumer studies  The data will be analyzed using multivariate data analysis

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14. Sensory interactions Main supervisor Associate professor Ulla Kidmose, Department of Food Science Aarhus Faculty of Science and Technology Aarhus University E-mail: [email protected] Phone: 87158293 Homepage: http://food.au.dk/ Physical location of the project AU Årslev Project start As soon as possible Extent and type of project 45 or 60 ECTS master thesis project Main subject area Sensory analysis Additional information Co-supervisor Post doc Sidsel Jensen, phone 87158292, [email protected] Short project description The taste and flavour of food are determined by the composition of the product but also the interaction between components. To understand and improve the taste of food it is important to gain knowledge of the fundamentals of such taste and flavour interactions. Purpose  To study the interaction between sweetness, bitterness and sourness as perceived by human senses. Methods  Sensory evaluation carried out by a trained sensory panel  Application of different taste compounds in food systems  Data will be analysed by using multivariate data analysis

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15. Cross modal interactions perceived through human sense systems – the effect of colour Main supervisor Associate professor Ulla Kidmose, Department of Food Science Aarhus Faculty of Science and Technology Aarhus University E-mail: [email protected] Phone: 87158293 Homepage: http://food.au.dk/ Physical location of the project AU Årslev Project start Open Extent and type of project 45 or 60 ECTS master thesis project

What is crossmodal perception? How information from the different sensory modalities such as sight, sound, touch, smell, and taste, may be integrated by the nervous system and perceived by us. Of importance in this thesis is how different sensory modalities interact with one another and alter each other’s processing. For instance how the addition of a tasteless color can alter the sweetness perception of a drink even though the sweetness level of the drink is not changed.

Main subject area Sensory and consumer analysis Additional information Co-supervisor Line Holler Mielby,87154868, [email protected] Short project description Aroma, taste, texture and colour are key factors that determine how we accept the foods we consume. Though, their relative contribution to overall perception is difficult to show. Further, the perceptions we have through our senses (taste, smell, vision, hearing and touch) often don’t work independently of each other. This master thesis will primarily focus on the effect of visual cues on the overall perception of foods. The proposed master thesis project consists of two parts: 1) The student will study and work with how to measure cross modal interactions between different modalities (in particular colour). 2) Further, the student will study and elucidate the effect that different colours and aromas have on the perception of bitterness in bitter model solutions and in a real product (tonic water).

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16. A pinch of salt - an exposure study Main supervisor Associate professor Ulla Kidmose, Department of Food Science Aarhus Faculty of Science and Technology Aarhus University E-mail: [email protected] Phone: 87158293 Homepage: http://food.au.dk/ Physical location of the project AU Årslev Project start Spring 2015 Extent and type of project 45 or 60 ECTS master thesis project Main subject area Sensory and consumer analysis Additional information Co-supervisor Line Holler Mielby,87154868, [email protected] Short project description Aroma, taste, texture and colour are key factors that determine how we accept the foods we consume. Further, acceptance of product is known to change over time. In general, the intake of salt is too high for the average Danish consumer. This is expected to have a negative consequence on our health and initiatives to decrease the salt content in foods are thus promoted. In the “A Pinch of Salt” project ongoing studies are conducted to develop recipes for sensory acceptable low salt cheeses. In relation to this, consumer exposure studies will be carried out on some of the model low salt cheeses. Exposure studies are consumer studies where consumers are exposed to products up to 10 times to see how their acceptances change over time. In this project the student will be part of the planning process as well as the actual conductance of the exposure study. Therefore the student will work closely together with the supervisors and have the possibility to affect the study design and thus the overall aim of the study.

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17. Fat crystallisation – Butter or chocolate Main supervisor Associate Professor Lars Wiking Department of Food Science Aarhus Faculty of Science and Technology Aarhus University E-mail: [email protected] Phone: 87157805 Homepage: http://pure.au.dk/portal/da/persons/id(9f9f28ea-99c8-46d7-8795d6db57e182f9).html Physical location of the project AU-Foulum Project start Any time Extent and type of project 45-60 ECTS Main subject area Food Technology Additional information Short project description Several research projects within fat crystallization are going on at the Department of Food Science. There are opportunities for the students with interest in texture of food, microstructure and crystallization mechanisms to be connecting to one of these. The projects deal with butter or cocoa butter alternatives. As fat crystallizes it forms a three dimensional network that is of great importance for the final texture and mouthfeel of the products. The structure of the fat crystal network will depend on processing, which involves cooling, heating and agitation. It is important that edible fat has an optimized melting profile and good taste release together with a desirable texture. The industry, however, lacks knowledge of how different processing factors affect the final structure and functionality of their products. Methods: Rheological measurements will be conducted with rheometers and texture analyzers. The microstructure can be analyzed by various microscope techniques. DSC and pNMR are used for studying crystallization mechanism.

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19. Proteomics and peptidomics of protein-based foods Main supervisor Associate professor Lotte Bach Larsen Department of Food Science Faculty of Science and Technology Aarhus University E-mail: [email protected] Phone: +45 87158049 Homepage: http://pure.au.dk/portal/da/persons/id(204d7240-6828-4ee0-8ef577a4a2ac92d4).html Physical location of the project AU Foulum Project start Aug. 2015 or according to agreement Extent and type of project 45 or 60 ECTS master project. Main subject area Application of proteomics and/or peptidomics based methods for the characterisation of protein and/or peptide profiles, respectively, in raw or processed foods by combinations of protein chemistry-based techniques. Additional information Eventual involvement of co-supervisors according to the detailed subject. Eventual collaboration with AU-Aarslev at Funen. Eventual collaborations with post. docs., PhDs and other master or bachelor students at the department. Short project description Currently, I supervise master and PhD projects in the areas of bioactive peptides, digestability of food proteins, milk oligosaccharides, fractionation and functional properties of proteins from potato and in quality aspects of different dairy products. This includes quality of whey based UHT products, of lactose-reduced UHT milk and overall characterisation of protein composition of different fractions or dairy products prepared from bovine milk. Furthermore, we look at milk quality, protein composition, proteolysis and technological properties in relation to cow genetics, genetic variants of milk proteins, somatic cell count and at prolonged lactation. It will be possible to discuss master project ideas broadly in relation to these areas and eventually formulate a specific project within these themes and techniques.

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