MiST Research Projects
Welcome to Milk Science and Technology group (MiST)
The research activities of our team are focused on four main platforms, physiochemical properties of milk and dairy ingredients, dairy formulation development and processing, dairy enzymes mechanisms and functionality, human milk.
| Research Project | Project Detail |
|---|---|
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Title: Development of model emulsion systems based on specific fat blends for specific application systems. Key words: Milk fat globule, MFGM, dairy emulsion stability, Researcher: Patrycja Zakrys-Waliwander (Post-Doc) Funder: Industry partner Project duration: 2020-2022 |
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Title: Coacervation and interactions of milk proteins Key words: protein chemistry, protein-protein interactions, coacervation Researcher: Jasper Melle van der Schaaf (PhD student) Funder: Industry partner
Project duration: 2019-2023 |
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Title: Suitability of manufacture of cheeses using micellar casein concentrate and comparison of chymosins in the production and ripening of Cheddar cheese Key words: Camel chymosin, micellar casein concentrate, cheese proteolysis, cheese functionality Researcher: Bozhao Li (PhD student) Funder: DAFM Project duration: 2017-2022 |
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Title: To investigate the ability of dairy protein modification using transglutaminase and its potential uses in dairy food applications Key words: Casein, dairy proteins, rennet coagulation, enzymes Researcher: Naomi Helen (MSc student) Funder: Industry partner Project duration: 2019-2021 |
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Title: Technology, engineering and consumer science aspects of 3D food printing Key words: 3D food printing, dairy ingredients, rheology, consumer acceptance Researcher: Megan Ross (PhD student) Funder: Lauritzon Fundation Project duration: 2017 - 2021 |
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Title: Impact of milk protein genotypes on milk composition and processability
Key words: Milk protein genotype, physio-chemical property, functionality, dairy product processing Researcher: Nan Gai (Nikki) (PhD student) Funder: Industry partner Project duration: 2019-2023 |