Adding pea protein into cheese to make it more sustainable

Faglige nøgleord: Food, Protein, Cheese, Sensory, Texture

Oplæg tilgængeligt på: Engelsk og fransk

My PhD project is about replacing part of the milk protein with pea protein to make cheese more sustainable. One might think that cheese is not that bad, being part of the vegetarian diet, but the production of cheese actually emits more green house gas than pork or poultry meat. As we need a change in our diet to respect the planetary boundaries and have a healthier life, consumers need to have access to easy alternative choices. Food needs to be nutritious, but also taste good and fill an emotional spot. Without this criteria, most consumer will not be able to engage in the food transition. About me: I grew up in France, studying a lot of German. For my bachelor, I decided to move to Switzerland (Zürich) to study in a very good university. The step was very big and I actually did not pass the first year. Luckily, I was forced to change subject and I got into Food science. From there on, everything went much smoother. I move to Denmark about 5 years ago, first as an exchange student and ended up doing my PhD here.

Opdateret af Sofie Marie Møller Nielsen den 9. april 2026

Fag og faglige nøgleord

Dette oplæg passer for eksempel godt til:

Bioteknologi

Nøgleord:

Food
Protein
Cheese
Sensory
Texture

Sprog og form på besøget

Klassebesøg eller foredrag?

Dette oplæg kan tilpasses enten til en klasse (op til ca. 28 elever), hvor den ph.d.-studerende har mulighed for at have dialog med eleverne, eller til en større forsamling, så det får karakter af foredrag.

Sprog?

Dette oplæg er tilgængeligt på engelsk og fransk.

Digitalt eller fysisk besøg?

Den ph.d.-studerende kommer gerne ud på jeres skole til et fysisk besøg.

Øvrig information

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Kontakt

Taja Andersen Brenneche

Kommunikationsmedarbejder

AKM

45 25 10 57
tajab@adm.dtu.dk

Opdateret af Sofie Marie Møller Nielsen den 9. april 2026