Home Results Topics from A-Z Drink

Topic: Drink

Results

Solid taste knowledge of cider and wine is the key to success

The yeast that is sought after by microbreweries

A wide range of flavours for Norwegian cider

Identifying Ideas with Artificial Intelligence

What causes the sunlight flavour in milk?

Projects

Thumbnail for Norwegian Barley for industrial-scale malting

BarleyNOR

Norwegian Barley for industrial-scale malting

2025 - 2029

Thumbnail for Cider language and product differentiation

Siderspråk

Cider language and product differentiation

2023 - 2027

Thumbnail for Uncorking wine & cider typicality

Uncorking

Uncorking wine & cider typicality

2020 - 2023

Thumbnail for Delivering an Effective, Resilient and Sustainable EU-China Food Safety Partnership

EU-China-Safe

Delivering an Effective, Resilient and Sustainable EU-China Food Safety Partnership

2017 - 2021

Worth knowing

Worth to know about kveik

Facilities

Food pilot plant

Food Pilot Plant Norway offers first-class facilities for research, education and product development of food and rest raw materials.

Research facilities at Måltidets hus

The research rooms and laboratories at Måltidets Hus make up a total area of about 1,000 m2.

Press releases

⬤

Finalist the second year in a row, this time with the taste for Aroma apples (01. Feb 2023)

⬤

Refining the taste of Hardanger (29. Nov 2020)

⬤

Sour beer with a flavour of fruit from Telemark (02. Jun 2020)

Publications

The effect of conventional and ohmic heating as pasteurization methods on the mechanical and rheologicalproperties of edible whey-based films

Journal of Food Science, 2025
Academic article

Pea-Derived Raffinose-Family Oligosaccharides as a Novel Ingredient to Accelerate Sour Beer Production

Journal of Agricultural and Food Chemistry, 2025
Academic article

The effect of season, somatic cell count and bulk milk storage time on the sensory and chemical characteristics of an aged hard goat milk cheese

International Dairy Journal, 2025
Academic article

Characterization of Dairy Industry Secondary Material-Based Edible Films: Effect of Incorporated Lactic Acid Bacteria

Food and Bioprocess Technology, 2025
Academic article

Food and beverage pairing from a sensory and cultural perspective

2021
Doctoral dissertation

Strategies to reduce the sugar content of dairy products targeted at children

2021
Doctoral dissertation

The interplay of different sensory attributes in lingonberry nectars with sucrose and high intensity sweeteners

Applied Food Research, 2025
Academic article

Radio frequency-only thermal processing of skimmed milk powder: Case study on the influence of RF heating profile on quality and Salmonella Typhimurium inactivation

Food science and technology international, 2024
Academic article

Protein fractionation by microfiltration of goat milk: Influence on proteolysis, metabolites and sensory characteristics of cheeses produced throughout lactation

International Dairy Journal, 2025
Academic article

Exploring food and beverage pairing from a cross-cultural projective mapping

Food Research International, 2024
Academic article

Hvordan vurdere sensorisk kvalitet på norsk sider?

Norsk frukt og bær, 2023
Article in business/trade/industry journal

The stability of phenolic compounds and the colour of lingonberry juice with the addition of different sweeteners during thermal treatment and storage

Heliyon, 2023
Academic article

Screening for Antifungal Indigenous Lactobacilli Strains Isolated from Local Fermented Milk for Developing Bioprotective Fermentates and Coatings Based on Acid Whey Protein Concentrate for Fresh Cheese Quality Maintenance

Microorganisms, 2023
Academic article

Aminoacidemia after ingestion of protein hydrolysate produced from poultry carcasses: A comparison against whey protein in a randomized, double-blinded cross-over study in healthy young and old individuals

Journal of Functional Foods, 2023
Academic article

Gelation and network structure of acidified milk gel investigated at different length scales with and without addition of iota-carrageenan

Food Hydrocolloids, 2022
Academic article

Basic taste sensitivity, eating behaviour, and propensity of dairy foods of preadolescent children: How are they related?

Open Research Europe, 2021
Academic article

Co-creation of a healthy dairy product with and for children

Food Quality and Preference, 2021
Academic article

An assessment of voltammetry on disposable screen printed electrodes to predict wine chemical composition and oxygen consumption rates

Food Chemistry, 2021
Academic article

Prediction of wine sensory properties using mid-infrared spectra of Cabernet Sauvignon and Chardonnay grape berries and wines.

Food Chemistry, 2021
Academic article

Exploring Dry-Film FTIR Spectroscopy to Characterize Milk Composition and Subclinical Ketosis throughout a Cow’s Lactation

Foods, 2021
Academic article

Blockchain-based traceability system adoption in the wine global value chain. A unified theory of acceptance and use of technology framework of analysis, the example of the Chinese market for Bordeaux wine

European Review of Service Economics and Management, 2021
Academic article

Secondary lactic acid bacteria fermentation with wood-derived xylooligosaccharides as a tool to expedite sour beer production

Journal of Agricultural and Food Chemistry, 2019
Academic article

Detecting ideas in online communities – Utilizing machine learning and text mining for finding ideas in online communities.

2017
Doctoral dissertation