Vibeke Orlien
Associate Professor
Design and Consumer Behavior
Rolighedsvej 26, Building: 74-5-T576
1958 Frederiksberg C
ORCID: 0000-0003-4354-6591
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
ID: 4226516
Most downloads
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903
downloads
High pressure processing of meat: possible role of myofibrillar protein interactions and cathepsin activity
Research output: Contribution to conference › Poster › Research
Published -
604
downloads
Changes of pH in β-Lactoglobulin and β-Casein Solutions during High Pressure Treatment
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
74
downloads
The Effect of Processing on Digestion of Legume Proteins
Research output: Contribution to journal › Journal article › Research › peer-review
Published