Norbert Raak
Tenure Track Adjunkt
Ingredient and Dairy Technology
Rolighedsvej 26
1958 Frederiksberg C
ORCID: 0000-0003-3731-0777
Links
Primære forskningsområder
- Food physics
- Food biomacromolecules
- Soft materials and colloidal systems
- Food structure and rheology
- Processing-structure-function interrelations in foods
- Circular food systems
- Dairy science and technology
Undervisnings- og vejledningsområder
MSc Programme in Food Science and Technology (KU)
- Molecular and Functional Properties of Milk
Course coordinator and teacher (since 2024) - Food Structure and Functional Ingredients
Teacher (since 2024)
Dairy Science and Technology Summer School (International PhD Course)
Aktuel forskning
Ongoing Projects at KU FOOD
- Processing-structure-function-interrelations of novel protein ingredients in complex foods
PI, July 2024 - June 2028
Funded by: Novo Nordisk Foundation (Start Package Grant for Faculty Recruitment)
Past Projects at Other Institutions
- Understanding processing-structure-function-interrelations of sustainable multi-component fractions from oilseed press cakes
PI, July 2022 - November 2023
Conducted at Aarhus University, Department of Food Science
Funded by: Novo Nordisk Foundation (Individual Postdoctoral Fellowship in Plant Science, Agriculture and Food Biotechnology) - FERBLEND - Fermentation-induced valorisation of side stream blends from oilseed and dairy industry industry
Project participant, April 2021 - November 2023
Conducted at Aarhus University, Department of Food Science
Funded through a joint CoOrganic and SUSFOOD Era-Net call by the national partner organisations - FILTRATE - Understanding critical processing parameters to design novel improved functional milk protein concentrates
Project participant, October 2019 - September 2022
Conducted at Aarhus University, Department of Food Science
Funded by: Danish Dairy Research Foundation & Arla Foods - Acid gelation of enzymatically cross-linked casein: From molecular level to network formation
Project participant, January 2016 - August 2019
Conducted at Technische Universität Dresden, Chair of Food Engineering
Funded by: Deutsche Forschungsgemeinschaft (DFG) - COSUS - Consumers in a sustainable food supply chain: Understanding barriers and facilitators for acceptance of visually suboptimal foods
Project participant, January 2015 - December 2015
Conducted at Technische Universität Dresden, Chair of Food Engineering
Funded through the first SUSFOOD Era-Net call by the national partner organisations
ID: 374840146