Engineering food structures for better functionality

Naturvidenskab
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Professor Richard Ipsen from the Department of Food Science introduces the area of food structure engineering and why it is important for industry as well as for consumers. He discusses the colloidal structure of milk and highlight why differences between dairy species is highly important by presenting ongoing research on camel milk. He also gives examples of how molecular interactions between the inherent milk components and added ingredients affect final product quality. In addition, he precents recent work on how food structure affects satiety, how protein self-assembly results in the formation of nanotubes from milk proteins and introduces the complex phenomena involved in cheese melting.