Lilia Ahrné
Professor
Ingredient and Dairy Technology
Fødevarebygningen, Building: 74-5-R576
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. Currently, the focus of my research is dairy processing.
Primary fields of research
- Mild 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 Copnehagen University)
Novel Aging – Technologies and solutions to manufacture novel dairy products for healthy aging funded by Innovation Fund Denmark / MFF SuperCalcium (Start December 2017-2020)
P project – Personalised food Products for Patients – Innovation Fund Denmark – (start January/February 2018)
ProOrg – ERA net Core Organic (april217- March 2020)
Powder Yogurt (MFF/ GEA) (2018-2021)
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 (March-November 2017)
PhD Projects:
Daniel Martin Eichler Munk: Extension of shelf-life of milk by High Pressure or Pulsed Electric Fields assisted processing
Shuailing Yang: Non-thermal processing of milk: Effects on macromolecules and consequences for functionality
Morten Vormsborg Christiansen: Technological solutions to extend the shelf-life of milk concentrates as alternative to milk powders
Caroline Cerebeli: Speciation and quantification of vitamin B12 in milk products submitted to thermal and non-thermal processes
Troels Bjerregaard Pedersen: Powder Yogurt
Jing Wang: Designed dairy snack structures with improved calcium bioavailability
Yuan Jiang: Calcium binding peptides and bioavailability of calcium from dairy products
Xiaochen Liu: Calcium bioavailability from food and beverages. The role of phase transitions and supersaturation
Postddoc projects:
Merete Bøgelund Munk, 3P – Personalised food Products for Patients
William Ainis , ProOrg – ERA net Core Organic
Kataneh Aalei, Novel Aging – IFD/Brasil
Shyam Suwal, Dairy concentrates – tailoring composition and properties
Teaching
Course responsible for the following courses:
- Food Processing
- Porduction of Liquid Foods
- Dairy Processes and Equipment
In addition involved in:
- Thematic Course of Food Science and Technology
ID: 159691046
Most downloads
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168
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 -
123
downloads
Supercritical Fluid Extraction of Berry Seeds: Chemical Composition and Antioxidant Activity
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
55
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