Food Production Engineering

The Research Group for Food Production Engineering is focused on food processing with the aim of contributing to sustainable and effective food production, optimizing resource consumption, utilizing side streams and developing technologies and food products for specific requirements.

The group’s goal is to provide cutting-edge knowledge of industrial food-processing principles and to create novel technologies within this field. The research enables food manufacturers to produce and distribute healthy, safe and resource-efficient foods of high quality with minimal waste. This is crucial for meeting growing demands on the food supply chain from the rapidly increasing world population, as well as worldwide urbanization.

Approaches and methods 

  • Process–structure–nutrition links: link processing conditions, ingredient functionality and structure formation to design and control texture, stability and nutritional quality across scales using mechanistic and data-driven models.
  • Modelling and monitoring: combine mechanistic and predictive modelling with advanced process monitoring to predict product quality and optimize processes across unit operations.
  • Side streams and raw materials: advance the valorization of side streams and under-utilized raw materials; structuring and extraction for clean-label products and alternative proteins.
  • Emerging technologies: ohmic heating, pulsed electric fields (PEF), cold plasma, ultrasonication, electrohydrodynamics, and nano-/microencapsulation of probiotics.
  • Ingredient and packaging innovation: protein hydrolysis and extraction from insects; glycosylated proteins from fish-skin side streams; edible packaging via blown-film extrusion; processing strategies that can replace undesirable additives in fermented dairy products.

Collaborations and impact 

Independent, evidence-based models, data and protocols that support resource-efficient production, reduced waste and high, consistent quality are shared openly through scientific publications, conferences and workshops. Where appropriate, the group collaborates with industry and consultancy.
 

Contact

Mohammadamin Mohammadifar

Mohammadamin Mohammadifar Associate Professor, Head of Research Group Mobile: +45 53331650

Subpages