Dairy and Processing
The mission of the Dairy and Processing research group is to deliver high quality research and train the future generations of dairy talents.
The mission of the Dairy and Food Processing research group is to deliver high-quality research and train future talents. To meet the current and future needs of the Danish food industry, with a specific focus on dairy and food processing, the research activities focus on: (i) Novel sustainable technologies to create sustainable, healthy, and sensorial attractive products and ingredients by valorizing raw materials and side streams; (ii) Use of digital technologies (e.g. models and sensors) to characterize, control and predict the process dynamics; (iii) Using and adapting advanced imaging technologies to understand the effect of processing on the microstructure of foods, (iv) Understanding how molecular interactions build up food structures during processing and determine product functionality.
Read more about dairy research at the University of Copenhagen, UCPH FOOD
- Advancement of sustainable process technologies for dairy and food products
- Data-driven, measurement-based strategies for process control and consistency product performance, including sustainability aspects as reduction of water consumption in plants
- Application of advanced optical microscopy and image analysis techniques to study for food structure
- Novel technologies to minimize or valorized side streams
- Fractionation technologies, e.g. pressure and electrically driven membrane processes
- Correlations of food structure a multiple length scale (e.g. microscopy-rheology)
- Molecular understanding of dairy products and ingredients functionality during processing (e.g. structure and texture, gelling properties) and minerals in dairy and food products
- 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)
- Access to microscopes at the Center for Advanced Bio-imaging.
- Vaheat, heating device microscopy for in-situ microscopy (e.g. gelling)
- Rheology lab (Kinexus Pro, TA DHR-2, Texture Analyzer TA.XTplusC)
- Physical properties (Mastersizer 3000, Zetasizer Nano, Turbiscan)
- Minerals (ICP and electrochemistry)
- HPLC and UPLC methods, e.g. for milk proteins and vitamin B12
- In-vitro digestion models
- Platform for Dairy Process Technology
- Forum for Membrane Filtration
- HyCheese - Sustainable, Affordable, Tasty and Appealing Cheeses based on Nordic ingredients (AgrifoodTure) HyCheese - AgriFoodTure
- MicroTexture (Novo Nordisk Foundation)
- REPLANTED - Detection and removal of undesirable compounds in plant-based dairy alternatives by processing and fermentation (AgrifoodTure) - REPLANTED - AgriFoodTure
- SUSCHEESE - Sustainable and tasty cheese by combining dairy and plant ingredients (DDRF)
- Emulsification Stability (Arla Food Amba)
- Gentle caseins (Arla Food Ingredients)
- Paneer for Asian markets (Yili)
- Calcium induced gelation of plant proteins (CSC)
- SEEDFOOD: Functional and palatable plant seed storage proteins for sustainable foods
- Structuring dairy proteins (Horizon 2020, Marie Skłodowska-Curie grant agreement No 801199).
- Efficient yoghurt powder drying and reconstitution
- Gelcook - Elucidating the mechanism of formation of cookable milk gels
- Procalcium - Calcium dynamics during manufacturing of cheese
- SEAPRO – Novel high-value ingredient based on fermented seaweed disrupting the food and nutraceuticals
- Novel Aging – Technologies and solutions to manufacture novel dairy products for healthy aging funded by Innovation Fund Denmark
- P project – Personalised food Products for Patients (3D printing) – Innovation Fund Denmark
- ProOrg – ERA net Core Organic on Organic Processing - (2017- 2021)
Group members:
| Name | Title | Phone | |
|---|---|---|---|
| Search in Name | Search in Title | Search in Phone | |
| Ahrné, Lilia | Professor | +4535333794 | |
| Barone, Giovanni | Assistant Professor | +4535321469 | |
| Bonilla, José | Assistant Professor - Tenure Track | +4535337829 | |
| Brandt, Filip Stoustrup | Laboratory Technician | +4535326298 | |
| Cheng, Zhe | PhD Student | +4535329359 | |
| Dons, Tobias Roland | Visitor | +4535323855 | |
| Ferrusola Pastrana, Ester | PhD Fellow | +4535323886 | |
| Folmer, Ina Rud | PhD Fellow | ||
| Jensen, Astrid Lowies Mølgaard | PhD Fellow | +4535327036 | |
| Lorenzen, Mikkel | PhD Fellow | +4535321665 | |
| Merkel, Arthur | PhD Fellow | +4535323930 | |
| Saalbrink, Jens | Research Assistant | +4535330371 | |
| Xia, Wenjie | Postdoc | +4535331975 | |
| van der Berg, Franciscus Winfried J | Associate Professor | +4535333545 | |
| van der Graaf, Youp | PhD Fellow | +4535324980 |
Contact the research group leader:
Lilia AhrnéProfessor
UCPH FOOD section: Ingredient and Dairy
Department of Food Science, University of Copenhagen (UCPH FOOD)
Rolighedsvej 26, room number 74-5-R576
1958 Frederiksberg C
Denmark
Phone +45 35 33 37 94