Yesterday we celebrated the ending of our successful Functionality Research Projects done together with Copenhagen University and the scientists Denise Felix da Silva and Alireza Naseri (picture above).
The two Industrial Post Doc projects started in 2018 under the supervision of Associate Professor Anni Hougaard and Professor Richard Ipsen from Copenhagen University and from Lactosan A/S Inger Hansen, Head of Science & Technology. The aim of the projects has been to obtain a scientific understanding of the multifunctionality of our Cheese Powders in different food matrices.
Credits to other team members: Danai Tziouri, Anne-Grethe Nygaard and CEO Jørn L. Frandsen
Picture: The Functionality Group (from the left: Danai Tziouri - Innovation Technologist Lactosan A/S, Jørn L. Frandsen - CEO Lactosan A/S, Inger Hansen - Head of Science & Technology Latosan A/S, Alireza Naseri - Postdoc Copenhagen University, Richard Ipsen - Professor Copenhagen University, Denise Felix da Silva - Postdoc Copenhagen University & now Food Scientist at Lactosan A/S, Anni Bygvrå Hougaard - Associate Professor at Copenhagen University and Anne-Grethe Nygaard - Sales Co-ordinator Lactosan A/S).
Want to know more about the wonders of Cheese Powders? Please contact us: https://www.lactosan.com/contacts/science-&-technology
#lactosan #beyondtaste #cheesepowder #multifunctinalcheesepowder