معرفی
Frida Lewerentz is an Associate Professor at the Division of Food and Pharma within the Faculty of Engineering (LTH) at Lund University. She is a member of the LTH Profile Area: Food and Bio. Her research focuses on dairy science, thermal processing of milk and cream, and genetic aspects of cattle milk production. Key projects include studying temperature effects on milk quality and optimizing thermal degradation models for vitamins in dairy products.
- Research interests: Dairy technology, thermal processing, nutritional stability, cattle genetics
- Active project: Reducing dairy waste to minimize milk's climate impact (2023-2025)
Her work combines laboratory and production-scale analysis, with recent studies examining vitamin retention during pasteurization and casein gene sequencing in Swedish Red cattle. Over 17 peer-reviewed articles since 2024 demonstrate her expertise in dairy processing and biotechnological applications.
Notable contributions include developing predictive models for thermal degradation and identifying genetic markers influencing milk coagulation properties.
