For Østerberg, science is key.
We are always eager to learn and this is the reason why we are participating in scientific research whenever we get the chance. On this page, you can read more about which projects we have taken part in.
Functionality of proteins and emulsifiers in ice cream by Cathrine Østerberg, University of Copenhagen & University of Guelph
The importance of the founder on the success of a start-up by Manuel Ercolini & Matteo Marcucci, Copenhagen Business School