Kathrine Esager Ørskov


Kathrine Esager Ørskov



PhD project: STARCHPRO Molecular interactions between starch, protein and fat and their influence on the functional properties of food

– Imitation cheese as a model system

University: Aarhus University

Department: Department of Food Science

Supervisor: Marianne Hammershøj , Associate Professor & Thomas Hannibal, KMC Application Director

Project supervisor: Lars Wiking, Associate Professor & Line Bach Christensen, KMC Senior Application Specialist

Project term: 010919-310822

Master’s degree: MSc in Molecular Nutrition and Food Technology, Aarhus University



There is some understanding of the behavior of imitation cheese on the macroscopic and microscopic scale, but an increased understanding of the interactions is needed. For the company this new knowledge can facilitate a better prediction of product performance and thereby help production of high-quality foods containing KMC starch solutions.



The aim of this project is to obtain new knowledge about the structural interactions of starch, protein and fat in complex food systems, using imitation cheese as a model system.

Another focus of this project will be optimization of existing methods and development of new methods for studying the interactions on a micro- and nano-structural level.



The macrostructure of imitation cheese will be studied by starch gelatinization, protein denaturation, texture analysis, rheological analysis, melt tests, oiling out, stretchability and sensory analysis. Approaches towards studying the microstructure in this project will be a combination of microscopy techniques, like Scanning Electron Microscopy, Light Microscopy,  Confocal Laser Scanning Microscopy and  Raman Microscopy. A more detailed picture could be achieved by studying the nanostructure with SAXS, WAXS and/or Neutron Scatter.



KMC, Brande



Cerealier og Kartofler

Mælk og Mejeriprodukter

ID: 116416376