Ingredient and Dairy Technology
The section conducts teaching and research within food ingredient development, brewing, dairy science, and food technology. This is based on a multiscale approach, where molecular chemical, physical, and biochemical properties of food components are linked through the influence of processing to the properties of foods and beverages.
The section has internationally acknowledged expertise within novel sustainable processing technologies, protein, polyphenol and lipid chemistry, functionality, and modification of food components, kinetics, oxidation, food engineering, rheology, digitalisation, and advanced data analysis. The overall aim is to innovate the production of sustainable and palatable healthy foods.
As well as having access to a wide range of state of the art chemical and physical analytics, food processing instrumentation, and cellular assays, the section is equipped with pilot facilities for brewing and dairy food production. The section has extensive collaborations on research projects with major food industries in both Denmark and abroad.
Food microstructure, food rheology, food texture
Bioactive food components
Protein, lipid and carbohydrate chemistry
Dairy process engineering
Food material science and stability
Food chemistry and physics
Digitalization, control, and process dynamics
Multivariate / chemometric data analysis
Mogens Larsen Andersen
Head of Section
Tel: (+45) 35 33 35 07
Tel: (+45) 35 33 32 39