Food Design, Technology & Biotechnology
The DDRF invests in research that focuses on optimization and development of dairy technology processes, including new sustainable manufacturing methods and technologies for the production of dairy products and ingredients. The DDRF also invests in research that investigates how bacteria, yeast, mold and enzymes can be used to produce differentiated dairy products and manage quality and durability, as well as create taste experiences for consumers and customers.
Ongoing projects
BESPOKE - fermented dairy products; new strategies for understanding and controlling protein ingredient-milk component interactions during processing
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BESPOKEPlasmin-free dairy – Chromatographic technology for the removal of plasmin activity from dairy products
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Big Cheese Data – Fully automatic on-line 3D NIRS measurement of Cheese production quality
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Big Cheese DataBETAFRAG – Formation, isolation and functional characterization beta-casein fragments in milk
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Efficient yoghurt powder drying and reconstitution
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Efficient yoghurt powder drying and reconstitutionMetaCheese – From cheese microbiome to robust cheese making processes
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MetaCheese – From cheese microbiome to robust cheese making processesMicroLink – Linking shelf life and quality to microbiological deteriorative enzymes through the use of ‘omics’ technologies
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MicroLink – Linking shelf life and quality to microbiological deteriorative enzymes through the use of ‘omics’ technologiesPHLIP – New phospholipid fractions in milk
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PHLIP – New phospholipid fractions in milkOptimization of favour formation in hard cheeses
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GELCOOK – The mechanism behind formation of cookable milk gels
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GELCOOK – The mechanism behind formation of cookable milk gelsFILTRATE – Understanding critical processing parameters to design novel improved functional milk protein concentrations
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FILTRATE – Understanding critical processing parameters to design novel improved functional milk protein concentrationsMilkStreamValue – Low molecular weight compounds in milk and dairy streams – a potential new source for value added products
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MilkStreamValue – Low molecular weight compounds in milk and dairy streams – a potential new source for value added productsPROCALCIUM – Calcium dynamics during manufacturing of cheese
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PROCALCIUM – Calcium dynamics during manufacturing of cheeseClimateMilk – Effect of feed additives on milk quality and functionality
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ClimateMilk – Effect of feed additives on milk quality and functionalityPROFLEX – Mastering structure design in model foods containing dairy proteins for flexitarian diets
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PROFLEX – Mastering structure design in model foods containing dairy proteins for flexitarian dietsSYSPOR – Control of acid resistant sporeformers in acidic dairy products at ambient storage
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SYSPOR – Control of acid resistant sporeformers in acidic dairy products at ambient storageMicroTool - Microscopy for enhanced stability of mixed dairy products
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MicroTool - Microscopy for enhanced stability of mixed dairy products“CleanMilk” from in vitro grown milk cells
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“CleanMilk” from in vitro grown milk cellsPLANTCURD - Functional plant proteins for cheese curd
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PLANTCURD - Functional plant proteins for cheese curd
Email: gmo@lf.dk