Startdato:
19-05-2021 | 
Forfatter:
Marketing Dept.
Navn:

A Touch of Science ๐Ÿง€๐Ÿ‘จ๐Ÿฝโ€๐Ÿ”ฌ๐Ÿ‘ฉ๐Ÿฝโ€๐Ÿ”ฌ๐Ÿง€

Kort tekst:

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). 
 

Lang tekst:

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 Jรธrn L. Frandsen


Picture: The Functionality Group (from the left: Danai Tziouri - Innovation Technologist Lactosan A/S, Jรธrn 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 Bygvrรฅ Hougaard - Associate Professor at Copenhagen University and Anne-Grethe Nygaard - Sales Co-ordinator Lactosan A/S).

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Want to know more about the wonders of Cheese Powders? Please contact us: https://www.lactosan.com/contacts/science-&-technology


#lactosan #beyondtaste #cheesepowder #multifunctinalcheesepowder

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