Research areas:
• Food structure and functionally with focus on understand how the relation between microstructure and texture. This aims at evaluating the impact from different ingredients and processing condition, providing knowledge, which can be used as a basis for production of healthier food, shifting to more sustainable ingredients and/or providing improved functionality
• Crystallisation of fats and oils focusing on understanding the mechanisms responsible for changes in food structure. This work also including characterisation of the crystallization kinetic, fraction behaviour and understanding of polymorphic changes. It covers a broad range of fats and oils from milk fat to palm oil, but also research in the potential use of traditional African fats and oils.
• Formulation and characterization of emulsions. This includes research in the application of double emulsions for encapsulation/protection of sensitive compounds.
