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

BETAFRAG – Formation, isolation and functional characterization beta-casein fragments in milk

Find more information about the project here.