I'm professor in Food Structure Engineering, and my field of research is understanding how molecular properties and interactions determine final product quality. My focus is on the texture and microstructure of dairy products.

Primary fields of research
Milk protein functionality
Modification of functional properties using enzymatic or other treatments
Gelation and interfacial properties
Rheology and microstructure of dairy products
Acid milk gels
Interactions between milk proteins and exopolysaccharides (EPS)
Interactions of milk proteins with other food proteins
Cheese functionality (melting)
How food structure affects satiety