My professional life is dedicated to understanding what makes a good food ingredient; my main area of interest is the utilization of milk and milk components. We can reduce the loss of food residue and increase the sustainability of the dairy chain by optimally utilizing milk, milk components, and byproducts from milk processing.
How is ingredient quality affected by factors such as production processes, interactions between components, and application possibilities? And how do we measure this? Characterizing different ingredients and their functional behavior in products involves the use of rheological characterization and textural analysis, in addition to analyzing the protein quality and overall composition of each ingredient.
By understanding how these different factors interact, we can better design and tailor brand new food ingredients. This in turn can lead to unique ways to utilize raw materials and new product streams from technological developments in food production.
- Dairy Technology
- Milk Processing
- Membrane filtration
- Rheology
I teach subjects within dairy-technology.
I am course responsible for MVI 387; Milk-based ingredients/Ingredienser fra melk.
I also contribute towards the following courses: MVI 273, MVI 280, MVI 383A and MVI 386
Forskningsprosjekter med nettside utenfor NMBU