Project

Industrially challenge with shrimps - can enzymes help

Publisher

Supervisor

Location

Greater Copenhagen area

The shrimp industry relies on high quality products from fresh raw material and depending on the choice of production methods the quality will be affected. 
Several new technologies are being tested for improvement of quality parameters; color, texture, and peelability. The effect of enzymes during maturation of shrimps have shown potential, however further studies are needed – will you participate in this work?

The possible project topics are:

1) Analyzing effects of enzymes on proteins in the shell and epidermis

This work will include treatment of shrimps with different enzymes and afterwards separating the shell parts and the epidermal layer from the meat and analyzing the total protein content in the different samples as well as running SDS-PAGE in order to analyse the types of proteins present before and after treatment.


2) Analyzing effects of enzymes on peelability and quality parameters

This work will include treatment of shrimps with different enzymes and afterwards evaluate the peelability, by a quantitative method with a Texture Analyser, and the  quality, by analyzing color with a VideomaterLab and the texture with a Texture Analyser.


In collaboration with

Royal Greenland A/S

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Contact

Company / Organization

DTU Fødevareinstituttet

Name

Nina Gringer

Position

Adjunkt

Mail

ngri@food.dtu.dk

Supervisor info

BSc in Biotechnology

Supervisor

Nina Gringer

Co-supervisors

Flemming Jessen

Type

Final project, BSc project, MSc thesis

BSc in Biomedical Engineering

Supervisor

Nina Gringer

Co-supervisors

Flemming Jessen

Type

Final project, BSc project, MSc thesis

BSc in Human Life Science Engineering

Supervisor

Nina Gringer

Co-supervisors

Flemming Jessen

Type

Final project, BSc project, MSc thesis

Bachelor of Engineering, Food Safety and Quality (previously Food Analysis)

Supervisor

Nina Gringer

Co-supervisors

Flemming Jessen

Type

Final project, BSc project, MSc thesis

Food Analysis

Supervisor

Nina Gringer

Co-supervisors

Flemming Jessen

Type

Final project, BSc project, MSc thesis

MSc in Food Technology

Supervisor

Nina Gringer

Co-supervisors

Flemming Jessen

Type

Final project, BSc project, 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.

Find us here

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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