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Lars Wiking

Associate professor, Science Team Leader

Lars Wiking
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  • Research in crystallization, functionality and microstructure of milk fat
  • Research in lipolysis in milk in relation to milking systems
  • Research about milk fat globule stability
  • Responsible for the master program in Molecular Nutrition and Food Technology



PhD Department of Food Science, The Swedish University of Agricultural Sciences (2005)

M.Sc. in Dairy science and technology, The Royal Veterinary and AgriculturalUniversity, Denmark (1999)


Collaboration partners:

  • Ghent University, Belgium
  • Sveriges Lantbruksuniversitet
  • Copenhagen University, Life
  • Technical University of Denmark
  • Arla Foods
  • AarhusKarlshamn
  • Seges
  • Iata, Valencia


Employed at Department of Food Science since 2000.

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