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Vibeke Orlien presents the HP lab at UCPH FOOD
Associate Professor Vibeke Olien shows how a solution of milk powder and water changes structure under high pressure in the high pressure laboratorium at the Department of Food Science at the University of Copenhagen (UCPH FOOD). High Pressure allows us to modify protein and thereby customize structure and texture. The perspective is designing new types of food products.
00:44 minutes
Tags: bioscience, biotechnology, Department of Food Science, food science, high pressure, HPBB2020, structures in food, The 11th International Conference on High Pressure Bioscience and Biotechnology, UCPH FOOD, University of Copenhagen, Vibeke Olien
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