About Aarhus University
Marianne Hammershøj
Professor
Department of Food Science - Food Technology
Agro Food Park 48
building 5911-320
8200 Aarhus N
Denmark
marianne.hammershoj@food.au.dk
Mobile: +4522169259
Agro Food Park 48
8200 Aarhus N
Denmark
marianne.hammershoj@food.au.dk
Mobile: +4522169259
CBIO - Centre for Circular Bioeconomy, Foulum
Blichers Alle 20
8830 Tjele
Denmark
marianne.hammershoj@food.au.dk
Mobile: +4522169259
Research areas
Profile
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.
- Published
The growth potential and thermal resistance of bacterial spores under conditions relevant for ambient acid dairy-based products
Research output: Contribution to conference › Poster › Research
The growth potential and thermal resistance of bacterial spores under conditions relevant for ambient acid dairy-based products
Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review
- Published
Detecting interactions between starch and casein in imitation cheese by FTIR and Raman spectroscopy
Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review
Control of psychrotrophic Bacillus cereus in chilled dairy products
Project: Research
Ultra-forarbejdede plantebaserede fødevarer
Activity: Talk or presentation types › Lecture and oral contribution
Nordic Rheology Conference 2023
Activity: Participating in or organising an event types › Participation in or organisation af a conference
Protein from alternative (local) sources
Activity: Talk or presentation types › Lecture and oral contribution
Kom med til konference om mælk og sundhed
Press/Media: Press / Media
Er fremtidens fødevareingredienser plantebaserede?
Press/Media: Press / Media
Fast eller flydende - hvad betyder madens struktur for næringsoptaget?
Press/Media: Press / Media
ID: 31861979