Vibeke Orlien

Vibeke Orlien

Associate Professor

Research activities:

  • Food chemistry and physics in relation to food processing and storage
  • Thermodynamics in food
  • High pressure methods for food processing and effects on food components and their properties
  • High pressure induced protein changes in meat, milk and plant products with focus on texture and protein digestibility
  • Development of new foods by different processing methods including non-thermal processing technologies





Scientific organizer

  • Organizer of the 11th International Conference on High Pressure Bioscience and Biotechnology (HPBB2020), July 2020
  • Workshop leader for the 1st International workshop "food processing for preserving bioactive and nutritional compounds", July 2016


Teaching and supervision

  • Course coordinator and teacher at the MSc course Food science and technology
  • Supervisor for PhD students and postdoc in relation to national and international research projects
  • Supervisor for undergraduate and graduate students in collaboration with small and large companies

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