Dairy and Processing

Advancement of sustainable process technologies.

Data-driven, measurement-based strategies for process control and consistency product performance, including sustainability aspects as reduction of water consumption in plants.

Novel technologies to produce more efficient dairy and food processes where side streams are minimized or valorized.

Dairy powder production and stability.

Develop higher throughput methodologies combined with models to design products and processes.

Effect of processing and ingredients on dairy product properties, incl. minerals.

Fractionation technologies, e.g. pressure and electrically driven membrane processes.

Models to understand microstructural transformations through the supply chain and consumer use.

Molecular understanding of dairy products and ingredients bioactivity and functionality (e.g. structure and texture, gelling properties) and minerals in dairy and food products.

Support the development of sustainable products that facilitate export and reduce food waste.

Dairy pilot plant (a variety of equipment for thermal treatment, filtration, homogenization, and production of yogurt, ice cream and cheese)

Spray drying (GEA Mobile Minor and Buchi)

Sustainable process lab (pulsed electric fields, lab scale membrane filtration, high pressure homogenization, electrodialysis)

PAT lab (vibrational spectroscopes – NIR, MIR, Raman, UVVis, Fluorescence) for off-line, at-line and on-line process monitoring and control; LF-NMR for relaxometry measurements)

Rheology lab (Kinexus Pro, TA DHR-2, Texture Analyzer TA.XTplusC)

Physical properties (Mastersizer 3000, Zetasizer Nano, Turbiscan)

Minerals (ICP and electrochemistry)

Bioactivity assays

HPLC and UPLC methods, e.g. for milk proteins and vitamin B12

In-vitro digestion models