New specialisation in meat science – first of its kind in Europe - 26.09.2007

The first MScs in meat science have just graduated from the Faculty of Life Sciences, University of Copenhagen. Their thesis looks into a rather original way of marinating meat; namely in beer.

 

Simone Stolzenbach Nielsen and Sofie Boman Madsen have just defended their thesis entitled: “Gourmet marinating of pork using four different types of Danish beer with focus on textural changes”. This makes them the first to be awarded an MSc in Meat Science and Technology, which is a new international specialisation in meat science. The thesis was carried out in collaboration with the Danish Meat Research Institute and Carlsberg Marketing A/S.

 

In their thesis, the two graduates studied whether marinating in beer has a positive effect on the tenderness of the meat. In order to ensure consumers an improved culinary experience, they also studied how it affects meat flavour. The thesis is a typical example of the kind of product development that graduates with this new specialisation can assist the meat industry with in the future, ensuring that the industry is able to meet the increasing demands from Danish and foreign consumers for new and exciting meat products. The specialisation in meat science is the first of its kind in Europe, and thus adds further strength to the international position that the Faculty of Life Sciences holds within food study programmes.

 

Simone Stolzenbach Nielsen and Sofie Boman Madsen will be presenting the findings of their thesis on the Night of Culture, 12th of October 2007 at 6 pm.

 

For more information, please contact Associate Professor Mette Christensen, Department of Food Science,