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Lilia Ahrné is a Professor in Ingredient Dairy Technology at the University of Copenhagen. Her primary research focuses on understanding the effects of processing on the physical, chemical, and structural characteristics of foods, leveraging this knowledge to develop new processes and products. Ahrné has worked extensively with both traditional and novel technologies in food matrixes and processes. She leads various ongoing projects, including developing mild sustainable processing technologies for dairy powders and concentrates, as well as exploring personalized food products. Her extensive education includes a PhD in Food Science Engineering from the University of California, Davis, and she has held several prestigious positions, including Associate Professor in Food Process Technology at Chalmers University of Technology. Ahrné is a member of several expert panels and editorial boards. Additionally, she has been involved in collaborative efforts for food innovation and technology in both Europe and India.
Chalmers University of Technology • Sweden
SP Technical Research Institute of Sweden • Gothenburg, Sweden
Director of the Process Technology Development department, specializing in Food Bioscience.
SIK – Swedish Institute of Food Biotechnology • Gothenburg, Sweden
Managed research projects in food technology.
Focuses on clinical, social, and cognitive psychology.