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.

• Mild sustainable process technologies
• Technologies to produce dairy powders and concentrates
• Structure processing

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)

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