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Marianne Hammershøj


Marianne Hammershøj
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Research profile

My research focus is mainly on food structure and functional properties, i.e. gelling, foaming, and emulsification of protein-, lipid- and carbohydrate based foods. My experience has developed from egg products, milk, dairy products, towards plant based products. The effects of primary production parameters in egg production such as genotype, feeding, production system and hen age on egg quality has been studied in various contexts. Furthermore, the impact of processing and storage of both egg and dairy products is evaluated by physical, textural, rheological and microscopy techniques. The correlation between chemical molecular composition and structural matrix of food is an emerging area of research to understand how interactions on a molecular level affect food properties at macroscopic level of relevance for shelf life, sensory properties and industry as well as consumers in the long run.

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