Richard Ipsen
Professor
Mejeri, kød og planteproduktteknologi
Levnedsmiddelbygning, Bygning: 74-5-R577
1958 Frederiksberg C
Education
1982: MSc, Dairy Technology, The Royal Veterinary and Agricultural University, Copenhagen, DK
Employments
2010: Professor (with special responsibilities) in Food Structure Engineering from 1st March 2010. Research group leader, Dairy Technology from 1st February 2010 and from November 2010 - March 2011 Acting Head of Department, Department of Food Science
2001- Permanent position as associate professor, Dairy Technology, Department of Food Science, KVL (merged 2007 with University of Copenhagen as the Faculty of Life Sciences)
1999-01 Associate professor, Department of Dairy and Food Science, KVL
1996-99 Research assistant professor, Department of Dairy and Food Science, KVL
1991-95 Associate professor, Department of Dairy and Food Science, Royal Veterinary and Agricultural University (KVL), Frederiksberg, DK
1990-1991: Head of Department, Dept. of Product and Food Technology, Danish Meat Trade College, Roskilde, DK
1985-1989: Researcher, Dept. of Product Technology, Government Research Institute for the Dairy Industry, Hillerød, DK
1983-1985: Associate Expert, FAO`s Regional Dairy Training Centre, Naivasha, Kenya.
1982-1983: Compulsory military service (Civil defence force)
Sprogkundskaber
|
Oral / Signing |
Writing |
Reading |
Danish |
Mother tongue |
Mother tongue |
Mother tongue |
English |
High level of academic fluency |
High level of academic fluency |
High level of academic fluency |
German |
Basic |
Basic |
Can read scientific papers |
Swedish and Norwegian |
Fluent |
Basic |
Fluent |
Russian |
Very basic |
Very basic |
Very basic |
Danish Sign Language |
Fluent |
- |
- |
Uddannelse
Mejeriingeniør
ID: 4231815
Flest downloads
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1239
downloads
Protease-induced gelation of unheated and heated whey proteins: Effects of pH, temperature, and concentrations of protein,enzyme and salts
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet -
748
downloads
Cheese powder without emulsifying salt - processing parameters and stability
Publikation: Konferencebidrag › Poster › Forskning
Udgivet -
657
downloads
Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Publikation: Konferencebidrag › Poster › Forskning
Udgivet