Arthur Merkel

Arthur Merkel is a Research Fellow in the Department of Food Science at the University of Copenhagen, specializing in membrane and electromembrane processes for the dairy industry. His research focuses on electro-chemical membrane systems, including electrodialysis and bipolar membrane electrodialysis, for applications in dairy processing and sustainable food production.

His primary research interests include membrane technology for dairy science, particularly in the areas of whey processing, electro-acidification, and demineralization. He investigates fouling and scaling of ion-exchange membranes and promotes green and sustainable science in food engineering. His work bridges fundamental electrochemical processes with industrial dairy applications.

Recent publications (2021-2025) demonstrate a strong trend in applying electrodialysis and bipolar membrane electrodialysis to dairy streams such as skim milk and whey, with a focus on improving process efficiency, valorizing byproducts, and addressing challenges like fouling and scaling. His research integrates experimental and modeling approaches to optimize membrane processes for sustainable dairy production.

Merkel actively contributes to the scientific community through peer review for several journals:

• Desalination
• Separation and Purification Technology
• Future Foods

He is a member of the European Membrane Society and the Czech Membrane Platform, and has participated in conferences including EuroMembrane 2022 and the European Membrane Summer School (2024).