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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