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Norbert Raak
Assistant Professor, Post doc.
Institut for Fødevarer - Fødevareteknologi
Agro Food Park 48
bygning 5909, 319
8200 Aarhus N
Danmark
Mobil: +4522119167
Agro Food Park 48
8200 Aarhus N
Danmark
Mobil: +4522119167
Forskningsområder
Profil
Education
- 2007 – 2013: Dipl.-Ing. in Process Engineering with Specialisation in Food Technology, Technische Universität Dresden, Germany
- 2014 – 2019: Dr.-Ing. in Food Technology, Technische Universität Dresden, Germany (Title of the doctoral thesis: Cross-linking with microbial transglutaminase: Drivers of structure-function-interrelations in acid caseinate gels (Link to the thesis))
Research Interests
- Structure-function-interrelations of casein micelles as affected by concentration processes and/or enzymatic cross-linking
- Structure generation in plant-based materials by processing
- Valorisation of food processing side streams and circular value chains
Links
Shaping Future Foods through Fermentation of Side Streams: Microbial, Chemical, and Physical Characteristics of Fermented Blends from Sunflower Seed Press Cake and Cheese Whey
Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning › peer review
- Udgivet
Recent advances in modelling small-angle x-ray scattering data from bovine casein micelles
Publikation: Konferencebidrag › Poster › Forskning › peer review
- Udgivet
Enzyme assisted extraction of oil from rapeseeds with minimal addition of water
Publikation: Konferencebidrag › Poster › Forskning › peer review
Understanding critical processing parameters to design novel improved Functional mILk protein concenTRATEs
Projekter: Projekt › Forskning
Fermentation-induced valorization of side stream blends from oilseed and dairy industry
Projekter: Projekt › Forskning
Evaluator of PhD Thesis and Opponent in PhD Defense
Aktivitet: Ekstern undervisning og Eksamen › Eksamination
Turning poop into gold? Fermentation and extrusion for increasing the value of sunflower seed press cakes and cheese whey
Aktivitet: Tale eller præsentation - typer › Foredrag og mundtlige bidrag
Shaping the structure of blends from sunflower press cake and whey proteins through heat treatment and fermentation
Aktivitet: Tale eller præsentation - typer › Foredrag og mundtlige bidrag
ID: 169723572