Main subject area: Crop biotechnology
A number of different projects are available within field of bread and gluten. We try to develop new varieties of barley using new breeding technologies to increase the quality of barley flour for baking purposes. We analyse gluten structure and molecular composition to understand how it may contribute to celiac disease or other types of gluten insensitivity. We analyse the carbohydrate fraction of flour and use new breeding techniques to increase its health impact. In particularly in relation to relief of glycemic control in type-2 diabetic patients.
Any time
AU Flakkebjerg
30 ECTS: Theoretical thesis based on literature studies and/or analysis of issued and edited data sets.
45 ECTS: Experimental theses in which the student is responsible for collection and analysis of his/her own original data
60 ECTS: Experimental theses in which the student is responsible for planning, trial design and collection and analysis of his/her own original data
See more at: https://www.klimafokus.dk/bygbroed-boer-erstatte-rugbroedet-men-der-er-en-hage/
And: https://landbrugsavisen.dk/mark/ny-kornsort-skal-forebygge-diabetes-og-overv%C3%A6gt
