Expression of interest
The Danish Dairy Research Foundation usually convenes an 'Expression of interest' once a year. The next deadline is expected to be in November-December 2022.
Usually, deadline for submission of expression of interests are by late November. The call is announced in the news section and can be forwarded via email as well. Contact the secretariat if you are interested in receiving the call by email when it is announced.
The board of directors reviews the received expression of interests, and the applicants usually receive the response from the board 2-3 months after the applications deadline has expired.
The next deadline is expected to be November-December 2022. Click here for the latest call: ENGLISH description of application procedures, focus areas as well as the application form in ENGLISH part 1 , ENGLISH part 2.
The DDRF has prepared a project guide, which provides answers on how to best run a DDRF-project. The most recent guide can be found below:
Projects initiated under DDRF in the previous round
In order to give an idea of the kind of projects that the DDRF board has financed earlier, a list of the scienficically prioritized projects can be found below.
In January 2021 the DDRF board evaluated 36 expression of interests, and the following projects were prioritized:
Nina Rica Wium Geiker, Department of Sport and Nutrition, University of Copenhagen: Fermented dairy products and metabolic syndrome (FerMetS)
Purpose: To investigate the effect of including yoghurt as part of the daily diet on liver fat, cardiometabolic risk factors, glucose metabolism and intestinal microbiota.
Bente Kiens, Department of Sport and Nutrition, University of Copenhagen: Special health-improving fatty acids in milk (SMIL)
Purpose: To develop a method for the production of health-promoting milk fractions, the mechanism and effect of which are then investigated in relation to obesity and type 2 diabetes.
Esben Skipper Sørensen, Department of Molecular Biology and Genetics, Aarhus University: Milk protein and uptake of zinc, iron and magnesium (Mineral Milk)
Purpose: To investigate how milk protein in the form of whey protein concentrates, specific purified milk protein ingredients such as osteopontin and alpha-lactalbumin, as well as protein in a complex milk matrix can increase bioavailability and uptake of zinc, iron and magnesium. This is compared to uptake in plant-based matrices.
Paw Dalgaard, Department of Food Science, Technical University of Denmark: Dairy prediction tool (Bacillus-Predict)
Purpose: To develop and validate new, predictive models for growth, growth threshold and spore formation of Bacillus cereus. A new modeling technique is used in conjunction with the developed growth models to predict spore formation for B. cereus during processing and storage.
Lotte Bach Larsen, Department of Food Science, Aarhus University: "CleanMilk" from in vitro cultured milk cells
Purpose: To investigate the advantages and disadvantages of using in vitro cultured milk cells for the production of "milk".
Adam Cohen Simonsen, Department of Physics, Chemistry & Pharmacy, University of Southern Denmark: Microscopy for increased stability of mixed products (MicroTool)
Purpose: To provide a toolbox based on advanced microscopy to understand how physical stability and instability are displayed at the micro and nanoscale level in dairy products and how to control it.
Fergal P. Rattray, Department of Food Science, University of Copenhagen: Functional plant proteins such as curd (PlantCurd)
Purpose: To develop a production process for plant and milk-based "cheeses".