Lilia Ahrné

• Presentation
• CV
• Research outputs
• Most downloaded

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