Lilia Ahrné

Lilia Ahrné

Professor

Member of:

    The main research focus is on understanding the effect of processing on physical, chemical and structural characteristics of foods, and uses this knowledge to develop new processes and products. I have worked with a large number of food matrixes and processes under study include both traditional and novel technologies.

     

    Primary fields of research

    • Mild sustainable process technologies
    • Technologies to produce dairy powders and concentrates
    • Structure processing

    Current research

    On going projects:

    • Platform for Platform for Novel Gentle Processing - (Mejerirationaliseringsfonden, Arla Foods and Copenhagen University) (2016-2022)

    • Novel Aging – Technologies and solutions to manufacture novel dairy products for healthy aging funded by Innovation Fund Denmark / DDRF SuperCalcium (2017-2021)

    • P project – Personalised food Products for Patients (3D printing) – Innovation Fund Denmark – (2018- 2021)

    • ProOrg – ERA net Core Organic on Organic Processing - (2017- 2021)

    • Effectiv drying and reconstitition of powder yogurt  (MFF/ GEA) (2018-2022)

    • Gelcook - Elucidating the mechanism of formation of cookable milk gels - DDRF/Arla Foods (2020-2023)

    • Procalcium -  Calcium dynamics during manufacturing of cheese - DDRF/Arla Foods (2021-2024)

    • Structuring dairy proteins (Marie Skłodowska-Curie grant) (2021-2024) 

    • Collaboration in Dairy Process Technology between the University of Copenhagen in Denmark and National Dairy Research Institute in India, funded by Novozymes A/S & The Henning Holck-Larsen Fond – 1 Postdoc (2017)

    PhD Students

    • Morten Vormsborg Christiansen: Technological solutions to extend the shelf-life of milk concentrates as alternative to milk powders
    • Shuailing Yang: Non-thermal processing of milk: Effects on macromolecules and consequences for functionality
    • Caroline Cerebeli: Speciation and quantification of vitamin B12 in milk products submitted to thermal and non-thermal processes
    • Aline Teixeira Do Brasil Morais: Physical-chemical changes in caseins induced by non-thermal processing (UV-C and PEF)
    • Jing Wang: Designed dairy snack structures with improved calcium bioavailability
    • Xiaochen Liu:  Calcium bioavailability from food and beverages. The role of phase transitions and supersaturation
    • Yuan Jiang: Calcium binding peptides and bioavailability of calcium from dairy products
    • Dolores Dolores Vickovic: Effectiv drying and reconstitition of powder yogurt 
    • Emilie Nyborg Nielsen: Electrodialysis of acid whey to remove minerals and organic acids
    • Anne-Katrine Larsen: Elucidating the mechanism of formation of cookable milk gels
    • Ran Feng: Structuring dairy proteins
    • Yuan Qu: Milk concentrates with target composition and properties by innovative membrane processes
    • Gabriele d´Oria: Suspensions of colloidal gel particles: revealing the engineering parameters

    Postddocs:

    Giovanni Baronne: Calcium dynamics during manufacturing of cheese

    Merete Bøgelund Munk, 3P – Personalised food Products for Patients (concluded)

    William Ainis , ProOrg – ERA net Core Organic (concluded)

    Kataneh Aalei, Novel Aging – IFD/Brasil (concluded)

    Guanchen Lui, Novel technologies (concluded)

     

    Teaching

    Course responsible for the following courses:

    • Food Processing
    • Porduction of Liquid Foods
    • Dairy Processes and Equipment

    In addition, I am involved in:

    • Thematic Course of Food Science and Technology

    Selected publications

    1. Published

      Control of viscosity by addition of calcium chloride and glucono-δ-lactone to heat treated skim milk concentrates produced by reverse osmosis filtration

      Christiansen, M. V., Skibsted, Leif Horsfelt & Ahrné, Lilia, 2021, In: International Dairy Journal. 114, 10 p., 104916.

      Research output: Contribution to journalJournal articlepeer-review

    2. Published

      Casein micelles in milk as sticky spheres

      Smith, G. N., Brok, E., Christiansen, M. V. & Ahrné, Lilia, 24 Sep 2020, In: Soft Matter. 16, 43, p. 9955-9963 9 p.

      Research output: Contribution to journalJournal articlepeer-review

    3. Published

      Bioaccessibility of calcium in freeze-dried yogurt based snacks

      Wang, Jing, Aalaei, K., Skibsted, Leif Horsfelt & Ahrné, Lilia, 2020, In: LWT. 129, 8 p., 109527.

      Research output: Contribution to journalJournal articlepeer-review

    ID: 159691046