Richard Ipsen, University of Copenhagen, Denmark
Richard Ipsen is professor in food structure engineering at the Department of Food Science, University of Copenhagen where he has worked since 1991. His main scientific focus is on structure engineering of dairy products, i.e. how macromolecular interactions influence and determine final product structure and quality. He has worked on milk protein functionality, especially gelation and interfacial properties, as well as with the rheology and microstructure of dairy products, mainly acid milk gels. Modification of the functional properties using enzymatic or other treatments has been a major research interest. Present projects include investigation into how food structure affects satiety, gelation of mixed vegetable and milk protein systems and developing dairy technology suitable for processing of camel milk.
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