Lilia Ahrné
Professor
Ingredient and Dairy Technology
Rolighedsvej 26, 1958 Frederiksberg C
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
- 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 journal › Journal article › Research › peer-review
- Published
Casein micelles in milk as sticky spheres
Smith, G. N., Brok, Erik Stieper, Christiansen, M. V. & Ahrné, Lilia, 24 Sep 2020, In: Soft Matter. 16, 43, p. 9955-9963 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
ID: 159691046
Most downloads
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226
downloads
Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
114
downloads
Supercritical Fluid Extraction of Berry Seeds: Chemical Composition and Antioxidant Activity
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
64
downloads
Effect of hydrocolloids and emulsifiers on the shelf-life of composite cassava-maize-wheat bread after storage
Research output: Contribution to journal › Journal article › Research › peer-review