Different projects in the field of microbiology relating to the development of fermented dairy products from camel milk are possible:
Investigations on the growth of various lactic acid bacteria (LAB) in camel milk will be important in order to optimize starter cultures for this emerging dairy industry.
Characterization of antimicrobial activities in camel milk will be an other area for research.
Analysis of the food safety and occurrence of pathogens in camel dairy products is yet an other aspect of importance.
The project is a collaboration between Haramaya University in Ethiopia, Copenhagen University, DTU and Chr Hansen A/S.
It might be necessary to conduct a part of the experimental research in Ethiopia. It is therefore important that the student has an ability to bridge cultural differences, and is able to live and work under the conditions in eastern Ethiopia.
As part of the project, the student will prepare applications to obtain grants to cover costs of travel and living during the stay in Ethiopia.
Further information on the project can be obtained
by contacting Egon Bech Hansen, DTU-Food
Must have passed several theoretical and practical courses in microbiology and food safety.Must be able to handle cultural differences.