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  1. Banovic, Marija

    Consumer behaviour (Consumer acceptance of new foods, Consumer behaviour and food, Consumer marketing), Consumer preferences (Consumer choices, Consumer decision making), Consumers (Health and nutrition, Sustainability and consumption), Food security, Innovation (Co-creation, Market-oriented product development, User-driven product development), Other areas of marketing and strategy (Consumer insight), Qualitative Methods, Quantitative Methods, Sensory science (Consumer acceptance of new foods), Sustainable agriculture

    • Bertram, Hanne Christine S.

      Food and foodstuff technology

      • Che, Jing

        Milk and dairy products, Proteins, Proteomics

        • Dalsgaard, Trine Kastrup

          Food and foodstuff technology, Antioxidants, Determination of food quality, Milk and dairy products, Oxidation, Proteins, Spectrometry

          • Edelenbos, Merete

            Food and foodstuff technology

            • Hammershøj, Marianne

              Food and foodstuff technology, Eggs, Enzymes, Milk and dairy products, Processing, Rheology, Texture and structure

              • Jensen, Martin

                Berries, Bioactive compounds, Breeding / selection, Chemical composition, Fruit, Genetic variation, Growing systems, Health and health-promoting compounds, Horticultural plants, Landscape plants, Medical plants, Medicinal plants and plant medicine, Plant propagation

                • Kidmose, Ulla

                  Food and foodstuff technology

                  • Kristensen, Hanne Lakkenborg

                    Bioactive compounds, Catch crops, green manure, Crop ecology, Field-grown vegetables, Horticulture, Nitrogen, Organic farming systems, Plant physiology

                    • Lange, Stephan

                      Bones, muscles, joints, Cardiovascular Physiology, Cell biology, Cell signaling , Muscle biology

                      • Larsen, Lotte Bach

                        Food and foodstuff technology, Bioactive compounds, Milk and dairy products, Milk quality, Proteins, Proteomics, Quality control

                        • Luca, Alexandru

                          Post harvest

                          • Lykke Cobos, Kristian-Alberto

                            Applied ethics and bioethics/environmental ethics, Ethical and moral forms of reasoning, Ethics and sustainability, Meat and meat products, Medical ethics

                            • Martensen, Pia Møller

                              Food and foodstuff technology, Cancer (Apoptosis), Immune system (Interferon), Pregnancy (Preeclampsia), Signals between and inside cells (Signal transduction pathways)

                              • Martinez-Martinez, Mario

                                Bioactive compounds, Cereals, Extrusion, Food functionality , Health and health-promoting compounds, Packaging, Plant food quality, Polymeric materials , Rheology

                                • Ploug Frydenberg, Rikke

                                  Fat, Milk and dairy products, Proteins, Texture and structure

                                  • Poulsen, Nina Aagaard

                                    Milk and dairy products, Milk quality, On-line/at-line quality control methods, Product quality, Proteins

                                    • Raak, Norbert

                                      Milk and dairy products, Processing, Proteins, Rheology, Texture and structure

                                      • Rasmussen, Martin Krøyer

                                        Food and foodstuff technology, Bioactive compounds, Cell studies, Health and health-promoting compounds, Meat and meat products, Medicinal plants and plant medicine, Proteins

                                        • Sundekilde, Ulrik Kræmer

                                          Food and foodstuff technology

                                          • Therkildsen, Margrethe

                                            Ecology, Meat and meat products, Meat produktion, Meat quality, Nutrition and product quality, Product development, Rheology

                                            • Tsochatzis, Emmanouil

                                              Bioactive compounds, Chemical exposure, Determination of food quality, Gas chromatography, LC-MS, Metabolomics, Packaging, Risk assessment

                                              • Vosegaard, Thomas

                                                Determination of food quality, Lipid technology, Membrane proteins, Modelling, NMR spectroscopy, Software engineering

                                                • Wiking, Lars

                                                  Food and foodstuff technology, Automatic milking - AMS, Fat, Milk and dairy products, Processing, Production processes, Technics and production, Texture and structure

                                                  • Young, Jette F

                                                    Antioxidants, Bioactive compounds, Carcass quality, Cell studies, Health and health-promoting compounds, Meat and meat products (Cultivated meat), Meat quality, Muscle biology, Oxidation