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Process and product development

Novel proteins or efficient use of existing proteins will deliver new challenges in the area of product development and processing.

Projects part 1: Impact of processing on the nutritional value of (novel) protein-containing products

Protein characteristics reflecting in vivo protein quality in pig diets
The first PhD project in this sub-line is entitled: Protein characteristics reflecting in vivo protein quality in pig diets. The project aims to find...
Effects of ingredient processing and ingredient interactions on the protein nutritional value
The PhD project entitled: Effects of ingredient processing and ingredient interactions on the protein nutritional value aims to describe the...
Novel Protein Foods and Novel Processing
The PhD project “Novel Protein Foods and Novel Processing” explores the potential of quinoa protein as a novel food ingredient and the...

Projects part 2: Controlled hydrolysis of novel protein sources to increase the in vivo protein digestion in fish

Use of controlled prehydrolysis and pre-processing to increase in vivo digestibility
Development of sustainable fish farming is relevant for meeting the growing seafood consumption. In light of the global protein shortage, the use of...