Ipek Altay Villebro

Ipek Altay Villebro is a Postdoctoral Researcher at the National Food Institute, Technical University of Denmark (DTU), within the Research Group for Food Production Engineering. Her work focuses on food science and engineering, particularly in dairy and plant protein systems.

Her research interests include:

• Food Science and Engineering
• Dairy Technology and Cheese Processing
• Plant Protein Research (pea, lentil, chickpea)
• Emulsification and Emulsion Stability
• Spray Drying Technology
• Novel Food Processing Techniques (ultrasonication, ohmic heating, high voltage)

Analysis of her recent publications (2025) shows a focus on enhancing protein functionality in dairy and plant-based foods through innovative processing. Her work often targets clean label solutions and sustainable food production, contributing to UN Sustainable Development Goals.

No scientific awards were mentioned.

She has been involved in several research projects:

• Promoting Melting Functionality of Cheese Feed without Additives (PhD project, 2021-2024)
• SUSTAIN-A-BITE (project participant, 2025-2028)
• Optimization of Spray Drying Operation for Apple Cider Vinegar Encapsulation (Principal Investigator, 2020-2021)

Dr. Villebro collaborates within DTU's National Food Institute and contributes to research networks focused on sustainable food systems and innovative food processes.