The objective of all our research projects is to obtain new knowledge about the composition of milk (products) throughout the dairy chain to create new options for adding value to milk and its components.
The main research themes are:
- Effect of heat processing of bovine and human milk on the functionality of its proteins & peptides
- Detailed casein composition and casein micelle functionality
- Triglyceride composition and structure in relation to milk fat functionality (e.g. crystallisation)