Key competencies

Our research and innovation competencies

Technology

• Separation technology – proteins, minerals, carbohydrates, fat
• Protein modification – Controlled denaturation, aggregation, hydrolysis, protein-mixinteraction
• Protein fractionation – pure components
• Lactose and permeate processes
• Concentration and drying (evaporation, spray drying)
• Process Analytical Control (on-/at-line measure)
• Process development and design

Analytical

• Composition
• Main milk components
• Intact-modified protein, peptide
• On-/at-line spectroscopy
• Functionality
• Gelation, foam, viscosity, emulsification