Dairy technology and processing
The Dairy group is working with research and education within dairy technology and processing. Senior researchers in the Dairy group are Prof. Marie Paulsson, Associate Prof. Maria Glantz and Assistant Prof. Frida Lewerentz. Research projects within the area are carried out in collaboration with national and international universities, research institutes, authorities, and industry partners.
The research focuses on technological and processing aspects on milk and dairy systems with main research areas within milk quality and genomics, composition and structure of milk and dairy products, dairy processing as well as nutrition and health. Research interests are e.g.:
- genetic markers for milk quality and functionality
- chemical/physical properties of milk components
- nutritional and bioactive milk components and health effects
- milk component interactions and ingredient functionality
- protein denaturation, aggregation and gelation
- microstructure of dairy emulsions and dairy products
- adsorption, fouling and cleaning
- cheese, yoghurt, cream and powder technology and processing
The group is involved in several networks, e.g. International Dairy Federation (IDF), Nordic Dairy Technology Council, Nordic-Baltic dairy network and Mejeritekniskt Forum, and is also member in international scientific advisory boards for dairy industries and institutes..
The Dairy group at Lund University is linked to the UN global sustainability goals 2. Zero hunger, 3. Good health and well-being, 12. Responsible consumption and production, 13. Climate action and 15. Life on land.
Contact
Marie Paulsson
Email: marie [dot] paulsson [at] food [dot] lth [dot] se
Telephone: +46462229630
Maria Glantz
Email: maria [dot] glantz [at] food [dot] lth [dot] se
Telephone: +46462229653
Frida Lewerentz
Email: frida [dot] lewerentz [at] food [dot] lth [dot] se
Telephone: +46462229804
Profile Area Food and Bio
The research area is part of LTH's Profile Area Food and Bio (lth.se).