#1.1 | Jing Che | Milk proteins from cellular agriculture |
#1.2 | Louise Juul Pedersen | Extraction and evaluation of sea lettuce protein |
#1.3 | Ida Schwartz Roland | Protein quality and nutritional value in plant-based drinks |
#1.4 | Jessica Brzezowska | Food processing side streams as a novel source for proteins |
#2.1 | Anna-Sophia Bauer | Redesign and recyclability challenges in flexible food packaging – Spotlight on cereal and confectionary packaging |
#2.2 | Qi Chen | Is stereocomplex polylactide a high gas barrier solution for food packaging? |
#2.3 | Marija Banovic | Waste not, want not: European consumers and alternative proteins from fish waste |
#2.4 | Line Pedersen | Possibilities for using flour made from waste bread as an ingredient in new bread products |
#3.1 | Katrine Overgaard Poulsen | Investigating the impact of pre-pregnancy BMI on human milk |
#3.2 | Negin Hashemi | Protein-based delivery systems for improving the bioavailability of bioactive compounds |
#3.3 | Julie Thing Jensen | Exploring non-covalently bound polyphenols to enhance nutritional quality of glycemic carbohydrates |
#4.1 | Carolina Falcato Fialho Palma | Investigating the effects of different light qualities on morphology, physiology and metabolism of crops in closed production system |
#4.2 | Imaël Henri Nestor Bassolé | Unconventional seed oils and fats from West African trees – Biodiversity conservation, traditional use and potential |
#4.3 | Lamis Abdelhakim | Investigating the potential of Nordic wheat genotypes in coping with climate change |
#4.4 | Shuai Tong | A novel experimental approach to measure root tissue permeance to oxygen |
