We are delighted to announce Dr. Vibeke Orlien as a Keynote Speaker at the Trends in Food Science and Emerging Technologies – An International Conference (TFoSET), taking place from November 25–27, 2026, in Prague.
W: https://food.ircconferences.net/
Dr. Orlien is an Associate Professor in Food Chemistry in the Department of Food Science at Københavns Universitet – University of Copenhagen, Denmark. She also serves as Deputy Manager of the Food Design and Consumer Behavior section, where she contributes to both academic leadership and interdisciplinary research in food science and innovation.
Her research focuses on food technologies and processing, with particular emphasis on how processing influences food components, their structural integrity, and functional properties. She is internationally recognized for her work on protein modification, stability, and functionality, supporting the development of innovative and science-driven food products.
Dr. Orlien’s current research explores how thermal and non-thermal processing technologies, including extrusion, high-pressure processing, and fermentation, affect molecular structures and physicochemical reactions in food systems. Her work spans from molecular-level interactions to macroscopic functionality, creating a strong mechanistic understanding that supports practical food design and product development.
A major focus of her recent research is the evaluation of in vitro protein digestibility (IVPD) in raw materials and plant-based food systems after processing. Her studies aim to understand the relationship between protein structure, digestibility, and functionality, with the goal of improving the nutritional quality and utilization of plant proteins.
Through her research, Dr. Orlien is helping develop strategies to enhance the digestion potential of plant-based raw materials and processed food products, contributing to sustainable food production and addressing major global challenges related to nutrition, food security, and planetary health.
Join us at TFoSET 2026 to gain insights from her cutting-edge research at the intersection of food chemistry, protein science, and sustainable food innovation.
More Info:
Trends in Food Science and Emerging Technologies:- https://food.ircconferences.net/ | https://www.linkedin.com/company/trends-in-food-science-and-emerging-technologies/
Impact Research Communications:- https://impactresearchcommunications.org/ | https://www.linkedin.com/company/impactresearchcommunications/
