5 September 2017

Platform for Dairy Process Technology

Dairy research

To meet Danish dairy industry future needs in the area of dairy processing, the vision of this professorship is to support the development of innovative and sustainable processing solutions for manufacturing of high quality, healthy and natural dairy products.

To meet Danish dairy industry future needs in the area of dairy processing, the vision of this professorship is to support the development of innovative and sustainable processing solutions for manufacturing of high quality, healthy and natural dairy products.

Our mission is to deliver high quality research and skilled dairy talents.

Research activities will be focused on understanding and controlling the role of processing on transforming milk and milk fractions into added value products and ingredients. This includes, without jeopardise safety, improving the health and nutritional benefits, flavour, texture and functionality as well as developing processing solutions for extension of shelf-life. The understanding of heat, pressure, electric field, mass and flow transport coupled with their effect on product structure (from molecular to macrostructural level) and kinetics (chemical or physical reactions) during processing allows extracting information that can be used to improve and design processing towards the required characteristics/functionality.

The overall objective is to generate qualitative and quantitative knowledge regarding the effect of processes or processing conditions on relevant dairy product or ingredient characteristics. The research in this area will identify and study technologies and processing systems at different scales from lab to pilot-scale that promote and enhance the value of dairy products and ingredients using engineering tools such as dynamic studies, modelling and optimisation. In the long term, the aim is to develop a dairy process technology group with competences in the following areas:


Jump-to menu:

MSc projects

On going:

  • MSc Maiken Steen-Andersen, Shelf-life Extension of white brined cheese using HPP
  • MSc Emilie Nyborg Nielsen, Potential of Forward Osmosis in revalorisation of cheese salt brine 
  • MSc Mona Kristiansen, 3D printing of a dairy- protein based formulation
  • MSc Marie-Louise, Calcium precipitation in permeates effect of pH and temperature on kinetics
  • MSc Camilla Tybo, Calcium balance during direct accidification of Mozarella cheese
  • MSc Andrew Wang

Finalised:

BSc projects & Projects outside the scopus

  • Protein Digestion in High-Pressure Induced Milk Gels, Project outside the scope, Mar Vall-llosera, finalized March 2017
  • Rheological characterisation of skim milk concentrates with different dry matter contents, BSc thesis Marie Louise Petersen, finalised February 2017
  • Combination of ultrafiltration and high pressure processing for processing of skim milk,  BSc Emilie Vejen and Annemette Junge, finalised June 2017
  • Comparison of skim milk concentrates produced from standard skim milk and lactose free skim milk, BSc Nanna Hønholt and Signe Christensen, finalised June 2017
  • Performance of forward osmosis using aquaporin membranes during whey concentration, Project outside the scope, Emilie Nyborg Nielsen, November 2017

Publications

  1. Francisco J. Barba, Lilia Ahrné , Epameinondas Xanthakis, Martin G. Landerslev and Vibeke Orlien (2018) Innovative Technologies for Food Preservation, In Innovative Technologies for Food Preservation- Inactivation of Spoilage and Pathogenic Microorganisms, Edited by Francisco J. Barba, Anderson S. Sant’Ana, Vibeke Orlien, Mohamed Koubaa, Elsevier
  2. DF da Silva, L Ahrné, R Ipsen , AB Hougaard, (2018) Casein-Based Powders: Characteristics and Rehydration Properties: Casein-based powders, Comprehensive Reviews in Food Science and Food Safety, Vol.17, pages 240-254
  3. DF da Silva, D. F., Hirschberg, C., Ahrne, L., Hougaard, A. B. & Ipsen, R. 2018 Cheese feed to powder: Effects of cheese age, added dairy ingredients and spray drying temperature on properties of cheese powders, Journal of Food Engineering. 237, 215-225
  4. DF da Silva, L Ahrné, FH Larsen, AB Hougaard, R Ipsen  (2018) Physical and functional properties of cheese powders affected by sweet whey powder addition before or after spray drying, Powder Technology 323, 139-148
  5. L Eliasson, L Labrosse, L Ahrné (2017) Effect of drying technique and particle size of bilberry press cake on the extraction efficiency of anthocyanins by pressurized carbon dioxide extraction, LWT-Food Science and Technology

Invited Oral presentation at congresses (2017)

  • New technological breakthroughs that support consumer need,  44th Nordic Dairy Congress, Copenhagen, 7 – 9 June 2017 
  • Challenges and Opportunities for Emerging Technologies in the Food Industry presented at INNOVA, Uruguay, 27-29th September,
  • Regulatory Aspects of Novel Technologies and their Validation in the European Union, presented at Cornell University International Symposium, Validation of nonthermal technologies, Ithaca 27-28 October 2017

Education – teaching

Courses:

  • Food Processing
  • Production of Liquid Foods
  • Dairy Processes and Equipment
  • Thematic Course of Food Science and Technology