Richard Ipsen
Professor
Dairy, Meat and Plant Product Technology
Levnedsmiddelbygning, Building: 74-5-R577
1958 Frederiksberg C
- Other (prizes, external teaching and other activities) - External teaching and subject coordination
Mejeriteknologi
Ipsen, Richard (Participant)
9 Oct 2007 → 12 Oct 2007Activity: Other activity types › Other (prizes, external teaching and other activities) - External teaching and subject coordination
- Lecture and oral contribution
Danish fruit vinegars: starting a high quality production
Ipsen, Richard (Speaker)
3 Nov 2008 → 7 Nov 2008Activity: Talk or presentation types › Lecture and oral contribution
Exopolysaccharides (EPS) in fermented dairy products
Ipsen, Richard (Speaker)
3 Nov 2008 → 7 Nov 2008Activity: Talk or presentation types › Lecture and oral contribution
Kan mælk blive mere sexet?
Ipsen, Richard (Lecturer)
9 Mar 2007Activity: Talk or presentation types › Lecture and oral contribution
Molekylær struktur og funktionalitet i mejeriprodukter
Ipsen, Richard (Lecturer)
8 Mar 2007Activity: Talk or presentation types › Lecture and oral contribution
Phospholipase in cheese making
Ipsen, Richard (Speaker)
11 Nov 2008 → 14 Nov 2008Activity: Talk or presentation types › Lecture and oral contribution
Scandinavian fermented milk products: traditions and current research
Ipsen, Richard (Speaker)
3 Nov 2008 → 7 Nov 2008Activity: Talk or presentation types › Lecture and oral contribution
Structural Engineering of Dairy Products
Ipsen, Richard (Lecturer)
19 Sep 2007Activity: Talk or presentation types › Lecture and oral contribution
Technology of fermented dairy products
Ipsen, Richard (Speaker)
3 Nov 2008 → 7 Nov 2008Activity: Talk or presentation types › Lecture and oral contribution
The effect of interactions between casein micelles and polysaccharides on dairy product microstructure
Ipsen, Richard (Lecturer)
2 Oct 2007Activity: Talk or presentation types › Lecture and oral contribution
ID: 4231815
Most downloads
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1238
downloads
Protease-induced gelation of unheated and heated whey proteins: Effects of pH, temperature, and concentrations of protein,enzyme and salts
Research output: Contribution to journal › Journal article › peer-review
Published -
747
downloads
Cheese powder without emulsifying salt - processing parameters and stability
Research output: Contribution to conference › Poster › Research
Published -
655
downloads
Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Poster › Research
Published