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Lars Wiking

Associate professor, Science Team Leader

Lars Wiking
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Research areas:

  • Food structure, functionality and crystallization especially  within of milk fat and confectionary fat
  • Dairy technology e.g filtration of milk for obtaining new, purer and gentle treated milk ingredients. Emerging technologies such as high intensity ultrasound.
  • Milk fat globules membrane stability, agglutination and lipolysis.
  • Milk and colostrum quality especially with focus on Automatic Milking Systems.

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