Anni Bygvrå Hougaard

Anni Bygvrå Hougaard serves as Associate Professor in the Department of Food Science at the University of Copenhagen's Faculty of Science, specializing in Ingredient and Dairy Technology. Since October 2023, she has concurrently held the position of Deputy Head of Department for Teaching (VILU), which occupies approximately half her working hours. Her career spans over 15 years of research and teaching with extensive collaboration with Denmark's dairy industry across product development and processing scales from molecular interactions to pilot experiments exceeding 100L.

Her educational background includes a PhD in Food Science from the University of Copenhagen (2010) and an MSc in Food Science and Technology/Dairy Science (Mejeriingeniør) from The Royal Veterinary and Agricultural University (2006). Professional development encompasses pedagogy training (2012-2013), powder technology studies at Lund University (2014), and project management certification (2016).

Research centers on dairy product functionality, examining composition-processing-property relationships with emphasis on milk powder stability, protein interactions, and rheological behavior. Current investigations address spray drying dynamics, acidification effects, and microstructural analysis using advanced techniques like super-resolution microscopy and SAXS. Her work bridges fundamental science with industrial applications to optimize dairy ingredient performance.

Recent publications (2022-2026) demonstrate consistent focus on dairy protein behavior under processing conditions, particularly casein aggregation mechanisms, powder surface chemistry, and gel microstructure. Key trends include multi-parameter analysis of protein interactions, in situ structural monitoring during thermal/acid treatments, and characterization of whey protein effects in model systems.

Teaching responsibilities include coordinating Dairy Product Technology 1 & 2 since 2021, supervising master's and bachelor's theses since 2010, and developing high school laboratory programs. She lectures on raw material quality and has coordinated multiple dairy-focused courses including internships and process engineering modules.

Her research operates within the Ingredient and Dairy Technology section, leveraging industry partnerships for real-world validation. Current projects examine stickiness mechanisms in acidified milk powders and feed formulation effects on spray drying deposition, with implications for industrial dairy ingredient manufacturing.