DTU Studieprojekt - Can novel food processing technologies alter allergenicity of food

Can novel food processing technologies alter allergenicity of food

Udbyder
Vejleder
Sted
København og omegn
Since there is currently no cure for food allergy, avoidance of foods containing the proteins that trigger the responses (i.e. allergens) is the only method to prevent life-threatening allergic reactions. Most foods are consumed after being processed and the various processing technologies used may alter the allergenic properties of the food. Customers´ demand for more choices of healthier foods have prompted the industry to search for alternative novel processing technologies, which might enhance the functional and nutritional quality, microbiological safety or digestibility of the final food products.

• The aim of this project is to gain knowledge on novel food processing technologies and their applications in food industry, and on the effect of these technologies on the allergenicity of the food products.

Knowledge, skills and competences to be acquired by the end of the special course (Learning objectives):

The student will, by the end of the course, be able to:

· Perform literature searches.

· Acquire general knowledge on food processing and identify novel processes.

· Acquire general knowledge on allergy.

· Plan and write a small review of a limited scientific area.

Emneord

• Bioteknologi og biokemi
• Fysik
• Informationsteknologi
• Kemi
• Matematik
• Medicin og medicoteknik
• Transport og logistik
• Bakterier og mikroorganismer
• Biologiske systemer
• Celler
• Enzymer og proteiner
• Gener og genomer
• Syntetisk biologi
• Vira
• Ernæring og kostvaner
• Fødevarekvalitet
• Fødevareproduktion
• Fødevaresikkerhed
• Fødevareteknologi
• Dataanalyse
• Teknisk kemi
• Matematisk modellering
• Nanomedicin
• Sundhed og sygdomme

Navn
Katrine Lindholm Bøgh

Stilling
Seniorforsker, forskningsgruppeleder

Mail
kalb@food.dtu.dk

Vejleder-info
Kandidatuddannelsen i Bioteknologi
Vejleder
Katrine Lindholm Bøgh

Medvejledere
Ana Isabel Sancho Vega

ECTS-point
5

Type
Specialkursus

Kandidatuddannelsen i Kemisk og Biokemisk Teknologi
Vejleder
Katrine Lindholm Bøgh

Medvejledere
Ana Isabel Sancho Vega

ECTS-point
5

Type
Specialkursus

Kandidatuddannelsen i Fødevareteknologi
Vejleder
Katrine Lindholm Bøgh

Medvejledere
Ana Isabel Sancho Vega

ECTS-point
5

Type
Specialkursus

Kandidatuddannelsen i Farmateknologi
Vejleder
Katrine Lindholm Bøgh

Medvejledere
Ana Isabel Sancho Vega

ECTS-point
5

Type
Specialkursus