Projects

ProPotato

Sustainable food systems should use what is currently a wasted side-stream, such as protein in the potato starch industry. ProPotato explores consumer acceptance of new plant-based foods with potato protein.

WASTEPROM

Retailers are criticised for triggering consumer food waste through food price promotions. WasteProm studies whether this actually holds true, or whether it rather depends on the consumer in question.

PorkBrand

To secure continued sales growth of Danish pork in the Chinese market and a first mover advantage, it is crucial that the Danish pork sector gains knowledge about the best branding strategies for pork in the Chinese market.

Waste-To-Value

When we eat a cashew nut, we are not aware that it is actually just a small part of the cashew fruit. We might buy coconut water, but what actually happens to the coconut, if only the water is bottled? And are there other un-tapped sources of protein in some further crops?

HyPErFarm

Why not harvest energy and crops from the same field? Agro-voltaic systems combine food production and photovoltaic parks for a dual land use. We study farmer, citizen, and consumer acceptance of this sustainable technological innovation.

Research for food policy development

With an outset in food policy issues related to health, sustainability and food quality trends, MAPP conducts research projects on the attitudes, preferences and activities of consumers and other actors.

mEATquality

European citizens believe that current animal husbandry practices are too intensive. mEATquality analyses consumer attitudes, perceptions, and preferences regarding sustainable meat production. The husbandry factors that determine ‘extensiveness’ can be applied and optimised in organic, free range and conventional production systems.

FOODSTORIES

FOODSTORIES will develop new educational materials that summarise how storytelling can be ethically applied to food science communication as an effective tool to explain findings to non-expert audiences. The aim is to encourage teachers and students within the fields of food science and technology to improve their science communication skills.

FOODCoST

FOODCoST aims to support the transition towards sustainable food systems by proposing a harmonising methodology to calculate externalities in climate, biodiversity, environmental, social and health along the food value chain.

FEASTS

FEASTS is a groundbreaking, collaborative research programme with the goal to deliver a comprehensive, unbiased knowledge base about cultured meat and seafood (CM/CSF), and their place in the food system.

R3PACK

The project will aim to secure uptake of sustainable packaging solutions and optimise reuse schemes.

PlantPro

PlantPro will accelerate an efficient green consumer behaviour transition towards more plant-rich diets and reduced food waste.

Don’tWasteMeNow

In collaboration with the Nuremberg Institute for Market Decisions (NIM), this project aims to develop effective nudges to help reduce foods being wasted due to consumers’ misunderstanding of best-before dates as expiry dates.

Sustainability labelling

This project studies how a ‘consumer-friendly’ and ‘holistic’ sustainability label could be created – with holistic meaning reflecting all relevant dimensions of sustainability, instead of only one or few.

Mimica

In this project, we investigate consumers’ perceptions of the Mimica Touch label and how this can be integrated in their daily practices in relation to purchase, storage, use, and disposal of food.

CRES

CRES aims to improve and diversify local income potentials in Ghana and Burkina Faso through a selection of best varieties of native tree species, value-added products and innovative marketing. Financed by Danida.

Paving the way for Black soldier fly in the feed and food industry

The project aims to explore and investigate the potential for improving the upcoming industry of insect production for food and feed.

COMFOCUS

COMFOCUS brings together, integrates on European scale, and opens up key national and regional research infrastructures in the field of food consumer science to all European researchers.

The effect of the Covid-19 pandemic on eating habits

The Covid-19 pandemic affects many aspects of everyday life. How will it affect consumer behaviour and consumer demand for food products and services?

NanoPack

The project aims to develop state-of-the-art antimicrobial packaging solutions to improve food safety and reduce food waste with the use of nanotechnology

FOX: Food processing in a box

The objective of this project is to transform large-scale technologies for the processing of fruits and vegetables, to small, flexible and mobile units in local food communities.

MedAID

The main objective is to increase the competitiveness and sustainability of the value chain of the Mediterranean marine aquaculture sector and explore new added value products and market niches for Mediterranean aquaculture species.

FOODHAY

The MAPP Centre is part of FOODHAY: Open Innovation FOOD & Health Laboratory research infrastructure.
The project funds infrastructure for advanced consumer behaviour research.

EDULIA

Edulia responds to the urgent need of the EU society to find new ways to tackle the escalating issue of obesity, through promoting healthier eating from childhood, within the context of choice.

Moodfood

MooDFOOD applies a multidisciplinary approach to find out how food-related behaviours, behavioural advice and nutrient intake are linked to depression and preventing depression.

NOHOW

We lack solid evidence on why lost weight is often regained after diet. In NoHoW, the aim is to learn which factors support weight loss maintenance in keeping the lost weight at bay.

OATPRO

OATPRO engineers the oat proteins through consumer driven sustainable food development process for more plant-based and environmentally friendly food matrices.