MSC project: Power to powders: Designing the future generation of exportable Dairy Product at Institut for Fødevarevidenskab - Københavns Universitet

MSC project: Power to powders: Designing the future generation of exportable Dairy Product

There is potential for the dairy industry is to grow by providing products to developing markets using powders. Key in achieving this is understanding the effect of storage on various quality attributes including powder reconsitutio.

The study will involve determining the kinetics of powder reconstitution after different storage conditions. Reconsitution will be investigated under different conditions, e.g. pH, T, mixing rate. We will explore milk powders with a range of compositions as well as mixtures of milk and plant protein powders. The phenomena are going to be investigated using (1) microscopy to understand the phenomena occurring at small scale and (2) small mixers ~100ml with controlled mixing conditions.

Prof. Serafim Bakalis bakalis@food.ku.dk.
Depending on the focus area other co-supervisors are UCPH will be involved.

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