معرفی
Marie Paulsson is a Professor at Lund University's Division of Food and Pharma (LTH Faculty of Engineering). She leads the Dairy Group focusing on dairy technology, milk genomics, and processing optimization. Her work bridges academia-industry collaboration through partnerships with Arla Foods, Tetra Pak, and research institutes.
Her research emphasizes milk quality, nutritional properties, and technological applications in dairy systems. Key areas include protein functionality, thermal processing impacts, and genetic markers for milk quality. She contributes to UN Sustainable Development Goals related to food systems and innovation.
Dr. Paulsson teaches dairy technology courses targeting industry professionals and university students. She has supervised 10 academic works, including a dissertation on non-coagulating milk properties from Swedish Red cattle.
Her group collaborates internationally via networks like the International Dairy Federation (IDF) and Mejeritekniskt Forum. Ongoing projects address dairy structures, ingredient functionality, and sustainable processing technologies.
