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Lilia Ahrné

Professor

 https://orcid.org/0000-0003-4360-8684

  • Rolighedsvej 26, 1958 Frederiksberg C

  • Rolighedsvej 26

    1958 Frederiksberg C

  • Source: Scopus
1996 …2025

Research activity per year

Personal profile

Short presentation

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.

 

Primary fields of research

  • Mild sustainable 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 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)

 

Teaching

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

CV

Education:

2009 Associate Professor Food Process Technology at Chalmers University of Technology

1994 PhD Food Science and Engineering, UCP Portugal/ University of California, Davis

1990 MSc Food Science and Engineering, ESB-UCP, Porto, Portugal

Employments: 

May 2013 – March 2016: Adjunct Professor in Food Technology at Chalmers University  Technology

June 2012 – March 2016: Leader of Food Science Sweden

March 09 – March 2016. Director of department for Process and Technology Development at SP Technical Research Institute of Sweden, Food and Bioscience/ SIK - The Swedish Institute for Food and Biotechnology

Jan 00 – Feb 09: Researcher manager at SIK – The Swedish Institute for Food and Biotechnology, Gothenburg, Sweden.

April 98- April 99: Project leader at SIK - The Swedish Institute for Food and Biotechnology, Gothenburg, Sweden for a project financed by Kraft General Foods (Estrella)

Aug 95- Jun 96: Project manager at Tetra Pak Processing systems in Lund, Sweden

Aug 94- Jul 95: PostDoc at Tetra Pak /Lund University (LTH)– European Commission/ AIR programme (now Marie Curie)

 Other Activities:

Member of the Expert Group for the Food 2030 for the EU Commission

Fellow of the International Academy of Foodf Science and Techynology (IAFoST)

Member of the National Committee for Nutrition and Food Sciences of The Royal Swedish Academy of Sciences (KVA)

President of EFFoST European Federation of Food Science and Technology

Member of Scientific board of Agropolis Foundation and JPI- Healthy Diet for Healthy Life

In 2011, I was 1 out of 3 finalist of venture cup with the business idea ChocoWinS

In 2015, I got EARTO Innovation award for the development of an innovative frying technology – SunFry Baking together with an American Food industry and a Swedish equipment supplier

Editorial board member of Journal of Food Engineering, Innovative Food Science and Emerging Technologies, Frontriers in Food Science and Technology.

 

 

Collaborations and top research areas from the last five years

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View all 169 research outputs
  • 1 Lecture and oral contribution