Sidste dag i laboratoriet med de sidste aflæsninger af agarplader. Spændende at få samlet resultaterne. Nu fortsætter skrivning af rapporten og valideringen af DMRI's Leuconostoc spp. vækstmodel.
Caroline Østergaard Klein s indlæg
Flere relevante indlæg
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One hour, one minute pitch, one take. That's was all we got. Super challenging but also fun. It wasn't easy to come up with a story of my PhD project AND rehearse it within an hour. Followed by pitching it in front of a camera and an audience. It may not be perfect, but I'm happy. #seaweed #phd #pitch #DTU #gudp #RoyalGreenland #UCPH
A research journey to🪸 preserve seaweed in a sustainable and safe way 💚 - Amidst growing concerns over climate change, Caroline, a PhD student at DTU National Food Institute, in collaboration with Royal Greenland and Københavns Universitet - University of Copenhagen, is exploring climate-friendly preservation methods for seaweed. Learn more in the video: #pitch #DTU #PhD #seaweed #climate #novelfoods #DKFOOD
PhD project about seaweed
https://www.youtube.com/
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A few weeks ago, my supervisor Lisbeth Truelstrup and I spent the day at Royal Greenland for a little tasting session of my treated Greenlandic kelp. It was very positive and something to continue developing on. #phd #DTU #greenland #seaweed #tasting #gudp
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The next large storage trail began with valuable help from our group's laboratory technicians. This time, it is with thawed Greenlandic kelp treated with salt and/or acetic acid brine. The work inspired the treatments performed with Matthias Granhøj, who did a special course on my project. It was a great collaboration, which I appreciate. #phd #seaweed #kelp #DTU #royalgreenland #KU #gudp
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Ten years since I began at my high school, H. C. Ørsted Gymnasiet Lyngby, and I'm back as a guest lecturer. Never thought that would happen, but it was a nice experience I got to share with my fellow PhD student, Signe Vangsgaard. It was a trip down memory lane of how we became PhD students. Thank you for having us, Hanne Olsen and Sabine.
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Tangpesto på trapperne: GUDP-projekt vil bruge havet til fremtidens afgrøder 🌊 Når vi har brug for at finde alternative proteinkilder til fødevarer, og samtidig oplever iltsvind i de danske fjorde, så ville det være tang-tastisk, hvis der fandtes noget, der kunne slå to fluer med et smæk – synes du ikke? Heldigvis er produktionen af tang i rivende udvikling, og det er godt, da tang er fænomenal til at rense de kystnære farvande for næringsstoffer udledt af mennesker. Samtidig er det sundt, og taler direkte ind i den plantebaserede dagsorden. Derfor ser GUDP-projektet VALUEKELP ind i nye konserveringsmetoder og tangprodukter. Om det fortæller Niels Bøknæs fra Royal Greenland Seafood GmbH: ”Vi vil gerne udvikle nogle sunde tangbaserede fødevarer – særligt med omtanke for den stigende befolkning i verden” Projektet har med 5,7 mio. kroner i tilsagn indgået et samarbejde med Nordic Marine Nutrition, DTU Fødevareinstituttet og Institut for Fødevarevidenskab, KU FOOD om at få skabt nye produkter baseret på tang, der skal være attraktive tilvalg både i forhold til smag, næringsindhold, holdbarhed, fødevaresikkerhed og klima. Du kan læse mere om projektet via link i kommentarsporet. #gudp #grønomstilling #dkgreen
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This week I attended the 51st WEFTA conference in Copenhagen. It was my first conference and what a great experience it was. I got the pleasure to give a short presentation about my first and on-going storage trail with salt-treated sugar kelp. Also, I had the honour of being chairperson. #WEFTA #phd #DTU #GUDP #RoyalGreenland #research #seaweed #kelp #food #microbiology #shelflife #greentransition #sustainable
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I began my PhD the 1st of April at DTU Fødevareinstituttet Research group in Food Microbiology and Hygiene with the project "Sustainable methods to stabilize and utilize cultivated kelp in high quality and safe food products", supervised by Lisbeth Truelstrup, Jonas Steenholdt Sørensen, Susan Løvstad Holdt, and Claus Heiner Bang-Berthelsen. The first month being a PhD student has been amazing. I participated in AquaNet at Green Solutions Centre - Københavns Universitet, and began my shelf-life experiment by collecting sugar kelp in Sweden (thanks to Fredrik Gröndahl) with two of my supervisors Lisbeth and Jonas (the cool ones on top of the fjeld), and with great chopping skills from Jan Soinjoki (Royal Greenland). I look forward to the next 3 years of many new experiences and working towards stabilisering seaweed. #phd #DTU #GUDP #research #seaweed #sugarkelp #food #microbiolgy #shelflife #greentransition #sustainable
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On the 19th of August, I successfully defended my Master Thesis "Validation of mathematical model for growth of Leuconostoc in MA-packaged deli-meats" I would like to thank all my amazing supervisors Anette Granly Koch and Freja Lea Lüthje from DMRI - Danish Technological Institute and Tina Beck Hansen (Fødevareinstituttet) from DTU - Technical University of Denmark. I truly appreciate your guidance, supervision, and expertise. And of course, a huge thanks to the entire Department of Food Safety at DMRI - Danish Technological Institute for being such a supporting and lovely team. Now, I have joined just as a fantastic team, Research group for Food Microbiology and Hygiene at DTU Fødevareinstituttet, where I have got the opportunity to work as Research assistant.
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Food Safety, Project manager, Processed meat, Shelf life, Microbiology, Meat quality
1åDet er en fornøjelse at have dig med i Team FØS. Jeg glæder mig så meget til at se valideringen og dit færdige speciale