Kort præsentation

I am currently leading a small research team entitled Molecules and Functions within the Food Proteins Research Group at UCPH FOOD.

My overall research interest lies in dairy products as well as (hybrid) dairy analogues composed of milk-, plant-, and/or precision fermentation-derived components, with a particular focus on processing-composition-structure-function-interrelations of food ingredients and physical properties of food systems.

My present team members are:

• Bhanu Devnani, Postdoc (FUNCAS project)
• Giovanna Verde, PhD student (PILAF project)
• Aikaterini Andreou, PhD student (BoostDairy project)

Primære forskningsområder

• Food physics
• Food biomacromolecules
• Soft materials and colloidal systems
• Food structure and rheology
• Processing-structure-function interrelations in foods
• Circular food systems
• Dairy science and technology

Undervisnings- og vejledningsområder

MSc Programme in Food Science and Technology (UCPH)

• Molecular and Functional Properties of Milk
  Course coordinator and teacher (since 2024)
• Food Structure and Functional Ingredients
  Teacher (2024-2025)

BSc Programme in Fødevarer & Ernæring (UCPH)

• Råvarekvalitet
  Teacher (since 2025)

International PhD Courses

• AEDIL Dairy CoVE - Dairy Academy
  Member of organising committee (since 2022)
  Main course coordinator (2022, 2024)
  Host of Dairy Science and Technology Pub Quiz (2023)
• Sustainable Dairy for the Future - Product Quality and New Technologies
  Co-organiser and teacher (2025)
• Food Proteins
  Teacher (2025)

Aktuel forskning

Ongoing Projects at UCPH FOOD

• INFOTECH-DATA - International Food Techno-Functionality-Data
  Project participant, October 2025 - October 2029
  Funded by: European Union - COST
• FUNCAS - Functionality-targeted isolation and modification of caseins from precision fermentation biomass for next generation food protein ingredients
  Project leader, October 2025 - September 2028
  Funded by: Novo Nordisk Foundation (Project Grant for Research in Plant Science, Agriculture and Food Biotechnology)
  
• BoostDairy - Boosting dairy side stream value through hybrids
  Project leader, July 2025 - June 2028
  Partially funded by the Milk Levy Fund through the Danish Dairy Research Foundation and co-financed through a Novo Nordisk Fonden Start Package Grant
• Speeding up material science: New capabilities to probe rheological properties of multi-component systems
  Project participant, January 2025 - December 2026
  Funded by: Carlsberg Foundation (Research Infrastructure Grant)
• PILAF - Identifying and understanding critical parameters for designing improved liquid and fermented plant-dairy hybrid products
  Project leader, January 2025 - December 2027
  Partially funded by Arla Foods amba through the Arla-UCPH Collaboration Programme and co-financed through a Novo Nordisk Fonden Start Package Grant
• Processing-structure-function-interrelations of novel protein ingredients in complex foods
  Project leader, July 2024 - June 2028
  Funded by: Novo Nordisk Foundation (Start Package Grant for Faculty Recruitment)
• SEEDFOOD - Functional and palatable plant seed storage proteins for sustainable foods
  Project participant (since 2025), January 2022 - January 2027
  Funded by: Novo Nordisk Foundation (Challenge Programme)

Past Projects at Other Institutions

• Understanding processing-structure-function-interrelations of sustainable multi-component fractions from oilseed press cakes
  Project leader, July 2022 - November 2023
  Conducted at Aarhus University, Department of Food Science
  Funded by: Novo Nordisk Foundation (Individual Postdoctoral Fellowship in Plant Science, Agriculture and Food Biotechnology)
• FERBLEND - Fermentation-induced valorisation of side stream blends from oilseed and dairy industry industry
  Project participant, April 2021 - November 2023
  Conducted at Aarhus University, Department of Food Science
  Funded through a joint CoreOrganic and SUSFOOD Era-Net call by the national partner organisations
• FILTRATE - Understanding critical processing parameters to design novel improved functional milk protein concentrates
  Project participant, October 2019 - September 2022
  Conducted at Aarhus University, Department of Food Science
  Funded by: Danish Dairy Research Foundation & Arla Foods
• Acid gelation of enzymatically cross-linked casein: From molecular level to network formation
  Project participant, January 2016 - August 2019
  Conducted at Technische Universität Dresden, Chair of Food Engineering
  Funded by: Deutsche Forschungsgemeinschaft (DFG)
• COSUS - Consumers in a sustainable food supply chain: Understanding barriers and facilitators for acceptance of visually suboptimal foods
  Project participant, January 2015 - December 2015
  Conducted at Technische Universität Dresden, Chair of Food Engineering
  Funded through the first SUSFOOD Era-Net call by the national partner organisations

CV

Employment History

• since 12/2023
  Assistant Professor (Tenure Track)
  Department of Food Science, University of Copenhagen, DK
  
• 07/2022–11/2023
  Assistant Professor
  Department of Food Science, Aarhus University, DK
  
• 10/2019–06/2022
  Postdoctoral Researcher
  Department of Food Science, Aarhus University, DK
  
• 02/2014–08/2019
  Research Associate and Doctoral Fellow
  Chair of Food Engineering, Technische Universität Dresden, DE
  

Education

• 08/2019
  Dr.-Ing. (Doctor of Engineering)
  Faculty of Mechanical Science and Engineering
  Technische Universität Dresden, DE
  
• 12/2013
  Dipl.-Ing. (comparable to Master of Engineering)
  Process Engineering & Food Technology
  Faculty of Mechanical Science and Engineering
  Technische Universität Dresden, DE
  

Activities in Scientific Organisations and Networks

• Food Soft Matter Young Faculty Network
  since 05/2024 - Co-founder, member, newsletter editor
• LINXS Theme RheoMAXESS - Advanced rheometry for neutron and
  x-ray science
  since 11/2024 – Working group member and Danish representative
  
• Nordic Rheology Society
  since 06/2024 – Secretary of the board
  09/2022-04/2023 – Chair of the Nordic Rheology Conference 2023
  
• NKJ Network Sustainable dairy for the future – product quality and new technologies
  since 03/2024 – Member