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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

Researchgate: https://www.researchgate.net/profile/Vibeke_Orlien

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