Dairy Science and Technology

The objective of our research projects is to obtain new knowledge about the composition of milk (products) throughout the dairy chain to create new options for adding value to milk and its components.

Kasper Hettinga

Our main research themes are:

Natural variation in milk casein
Milk protein processing & infant health
Natural variation in the milk fat globule membrane (MFGM)
Milk protein quality within healthy & sustainable diets

Projects

Project Immunologically active proteins and allergy-protective capacity of non-thermal treated milk
Project The effects of additional β-CN on the structure and behavior of casein micelle and on digestibility in bovine milk
Project Animal-free dairy
Project The effects of Maillard reaction products on infant gut health
Project Spotting new opportunities for linking breast milk composition to infant health
Project The effects of heating on digestibility and immunogenicity of goat milk proteins
Project The role of protein quality in a healthy and sustainable human diet
Project Understanding variation in casein micelle structure using re-assembled casein micelles
Project Microstructure and functional properties of processed cheese
Project Electrostatic spray drying of infant formula products
Project Milk proteomics
Project Donor Human Milk preservation
Project Human milk proteins and peptides and the relation with allergy development
Project Dry heated cow’s milk protein and its immunogenicity
Project Effect of processing on digestion and immunogenicity of proteins in infant
Project Engineering of cheese texture by modifying casein fractions and proteolytic enzymes
Project Effect of heat processing of plant proteins on their digestibility and immunogenicity in infant