Food WG 2 Member, Food colloids and structured interfaces, LINXS Fellow

Maria Glantz, Senior Lecturer and Associate Professor at Department of Food Technology, Engineering and Nutrition, Lund University.

Prof Glantz’s research focuses on technological and processing aspects on milk and dairy systems, such as milk genomics, chemical and physical properties of milk components, protein aggregation and gelation, structure of dairy emulsions and dairy products as well as nutrition and health.