Norbert Raak

• Presentation
• CV
• Research outputs
• Activities

Links

• Web of Science
• Scopus
• Google Scholar
• Research Gate
• LinkedIn

 

Primary fields of research

• Food physics
• Food biomacromolecules
• Soft materials and colloidal systems
• Food structure and rheology
• Processing-structure-function interrelations in foods
• Circular food systems
• Dairy science and technology

 

Teaching

MSc Programme in Food Science and Technology (UCPH)

• Molecular and Functional Properties of Milk
  Course coordinator and teacher (since 2024)
• Food Structure and Functional Ingredients
  Teacher (since 2024)

Dairy Science and Technology Summer School (International PhD Course)

• Member of organising committee (since 2022)
• Main course coordinator (2022, 2024)

 

Current research

Ongoing Projects at UCPH FOOD

• Processing-structure-function-interrelations of novel protein ingredients in complex foods
  PI, July 2024 - June 2028
  Funded by: Novo Nordisk Foundation (Start Package Grant for Faculty Recruitment)

Past Projects at Other Institutions

• Understanding processing-structure-function-interrelations of sustainable multi-component fractions from oilseed press cakes
  PI, July 2022 - November 2023
  Conducted at Aarhus University, Department of Food Science
  Funded by: Novo Nordisk Foundation (Individual Postdoctoral Fellowship in Plant Science, Agriculture and Food Biotechnology)
• FERBLEND - Fermentation-induced valorisation of side stream blends from oilseed and dairy industry industry
  Project participant, April 2021 - November 2023
  Conducted at Aarhus University, Department of Food Science
  Funded through a joint CoOrganic and SUSFOOD Era-Net call by the national partner organisations
• FILTRATE - Understanding critical processing parameters to design novel improved functional milk protein concentrates
  Project participant, October 2019 - September 2022
  Conducted at Aarhus University, Department of Food Science
  Funded by: Danish Dairy Research Foundation & Arla Foods
• Acid gelation of enzymatically cross-linked casein: From molecular level to network formation
  Project participant, January 2016 - August 2019
  Conducted at Technische Universität Dresden, Chair of Food Engineering
  Funded by: Deutsche Forschungsgemeinschaft (DFG)
• COSUS - Consumers in a sustainable food supply chain: Understanding barriers and facilitators for acceptance of visually suboptimal foods
  Project participant, January 2015 - December 2015
  Conducted at Technische Universität Dresden, Chair of Food Engineering
  Funded through the first SUSFOOD Era-Net call by the national partner organisations