Research Seminar CBQF/LAE: Modification in food structure during processing revealed by X-ray scattering

The speaker of this seminar is Professor Lília Ahrné, whose research focuses on understanding how food processing affects the physical, chemical, and structural properties of foods, with the aim of developing innovative and sustainable products and processes.

Her work spans a wide range of raw materials, including fruits, vegetables, powders, milk, and dairy alternatives, integrating both traditional and emerging technologies such as emulsification, membrane filtration, extrusion, and 3D printing. The focus lies on structuring and separation technologies that enable gentle and efficient food production.

She is Chair-elect of the Scientific Council of IUFoST, a Board Member of EFFoST, and part of the leadership team of ETP Food for Life, having previously served as President of EFFoST. Has led major collaborative platforms linking academia and industry in Sweden and Denmark.

She has published more than 150 scientific papers, supervised numerous PhD students, secured over €25 million in research funding, and contributed to both industrial innovation and European food policy.