Project

Application of two potato protein fractions Functionality in bread baking.

Publisher

Supervisor

Location

Greater Copenhagen area

Lihme Protein Solutions has isolated two potato protein fractions which can be used as functional and nutritional ingredients, e.g. in the preparation of bakery products. The aim of the project is to characterize potato protein isolates with respect to the functional properties (e.g. emulsification, foaming, texture and sensory properties.

In collaboration with

Lihme Protein Solutions

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Contact

Company / Organization

DTU Fødevareinstituttet

Name

Grethe Hyldig

Position

Seniorforsker

Mail

grhy@food.dtu.dk

Supervisor info

MSc in Food Technology

Supervisor

Grethe Hyldig

Type

MSc thesis

Technical University of Denmark

For almost two centuries DTU, Technical University of Denmark, has been dedicated to fulfilling the vision of H.C. Ørsted – the father of electromagnetism – who founded the university in 1829 to develop and create value using the natural sciences and the technical sciences to benefit society.


Today, DTU is ranked as one of the foremost technical universities in Europe, continues to set new records in the number of publications, and persistently increases and develops our partnerships with industry, and assignments accomplished by DTU’s public sector consultancy.

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Anker Engelunds Vej 1
Bygning 101A
2800 Kgs. Lyngby

Denmark



Tlf. (+45) 45 25 25 25

CVR-nr. 30 06 09 46

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