PHD students

PhD students in Q-Porkchains. Working titles are presented.

MODULE I	Photo	Consumers and agricultural production: attitude systems and their link to buying behaviour in Europe, China, and Brazil M.Sc. Bjarne Taulo Sørensen University of Aarhus, MAPP centre, Denmark Email:
		New product development and innovation management in the meat sector M.Sc. Jens Kügler University of Aarhus, MAPP centre, Denmark Email:
		The pork chain in Brazil – Comparing to a global value chain M.Sc. Maria Stella Melo Saab FUNDACE University of São Paulo, Brazil Email:
MODULE II		Quality assurance and system improvement. Our tasks are on the one hand an inventory of existing QA systems and strategies and on the other hand we will have to identify HACCP-relevant inspection points on farm level. M.Sc. Thorsten Klauke University of Bonn, Germany Email:
MODULE III		Enzymatic modification of pork fat for application in meat products. M.Sc. Rikke Miklos University of Copenhagen, Denmark Email:
		Non-destructive method for on-line determination of dry-cured meat process parameters (a_w, H₂O) M.Sc. Carles Collell Corominas University of Girona, Spain Email:
		Development of technology innovations for reducing salt content in dry-cured meat. M.Sc. Anna Costa Corredor University of Girona, Spain Email:
MODULE IV		Adaption and evaluation of preventive quality management tools in the inter-enterprise health management pork chains M.Sc. Susanne Ellebrecht University of Bonn, Germany Email:
		Development of information reference processes for quality management M.Sc. Richard Lehmann University of Bonn, Germany Email:
		Net chain innovation for sustainable pork chains in an EU context M.Sc. Rannia Nijhoff-Savvaki Wageningen University, The Netherlands Email:
		Governance quality management and the creation of value in the European pork industry M.Sc. Mark Wever Wageningen University, The Netherlands Email:
MODULE V		Transcriptomic analysis of muscle M.Sc. Jeanette Hedegaard Hansen University of Aarhus, Denmark Email:
MODULE VI		Development of an empirical model for pork quality M.Sc. Laszlo Trefan Scottish Agricultural University, United Kingdom Email:
		A statistical approach (meta-analysis) to understand and predict pork quality M.Sc. Btissam Salmi INRA, France Email:
		Risk assessment and characterisation of Salmonella spp. and Yersinia enterocolitica along the pork chain M.Sc. Claire Ivory University of Ulster and Teagasc-Ashtown Food Research Centre, Ireland Email:
		The development of a holistic farm-to-fork risk assessment model for selected pork products M.Sc. Ilias Soumpasis University College Dublin, Ireland Email:
MODULE A		Supporting action and surroundings manage/guide innovation processes in enterprises of the European pork sector. M.Sc. Maren Bruns University of Bonn, Germany Email:

Carsten Gydahl-Jensen, - last update:8 June 2009