Petr Dejmek - current activities

Pictorial overview of my research interests

• Research_overview_PD.pdf

Unit operations and emerging technologies

   (supervised/co-supervised MSc students,  PhD students and postdocs in bold)

High electric pulses effects on plant tissue Pulses are applied to solid tissue, with the aim of changing tissue properties. Optimal processing conditions are sought for treatments that can improve extraction of cell components, and for sublethal treatments that can improve transmembrane uptake and affect metabolism or aid tissue survival after freezing. EU project PRESERF 2010-2014	Federico Gomez, Katarzyna Dymek Allan Rasmusson, Organism Biology, LU Martin Gundersen, U South Cal	Yongyut Chalermchat (PhD LU, 2005)  Francesca de Vito (PhD Univ Salerno 2006), Pui Yeu (Rei) Phoon Helena Samuelsson Christine Ingvarsson
Pickering emulsions/encapsulation / microchannel emulsification Use of particle stabilization in shear/microchannel/membrane emulsification with a view to enacapsulation .	Anna Timgren, Marilyn Rayner, Malin Sjöö	Marcos Neves, Nat Food Res Inst, Tsukuba; Mitsutoshi Nakajima, U Tsukuba;

Plant foods

Coconut utilization Coconut milk and methods for extraction, recovery and characterization of protein from spent coconut meat	Borges Chambal, Ed Mondlane Univ, Maputo, Mozambique; Björn Bergenståhl	Malin Borg Anna Gundberg U Linköping
Utilization of cassava Swelling and pasting properties of a traditional Mozambiquan food, and possibilities of protein fortification. Fast methods to assess cyanide in cassava	Lucas Tivana,  Ed Mondlane Univ, Maputo, Mozambique; Björn Bergenståhl
Cost effective child nutrition supplement Strategies to develop a nutritionally complete child nutrition from locally available ingredients.	Irene Carvalho ,  Ed Mondlane Univ, Maputo, Mozambique; Yvonne Granfeldt

Past activities

Modelling, measurement and control

Sensors and flow patterns    Sensor fusion and process modelling, in particular the modelling of rinsing behaviour, are applied towards the improvement of raw material and water utilisation in dairies.		M Henningson (PhD LU, 2005); Rolf Sundberg, Math Statistics, Stockholm University Karin Östergren, Raphael Naring IntMSc
Process line modelling Development of a Modellica based model and a component library to describe the unsteady state behaviour of temperature, composition and quality of complete processing lines and model utilization for internal fuzzy traceability		Tomas Skoglund (PhD LU, 2007) Karl-Erik Årzén, Automatic Control LU; Karin Östergren
Imaging, food colour & gloss: Devoloping ways to use digital photography and image analysis methods for quality control and for the absolute measurement of colour and gloss.		Fernando Mendoza (PhD Cathol Univ Santiago, Chile, 2005)

Frying - Experimental and numerical studies to develop correlation for heat transfer coefficient in frying - Devoloping methods of texture and colour measurement for products like french fries and chips, aiming at the understanding of which components contribute to which aspects of the processing-dependent texture and colour

Ferruh Erdogdu, Mersin Univ Franco Pedreschi, Univ Santiago, Chile Nathalie Santis, Univ Santiago, Chile

Dairy foods

Cheese: curd syneresis and curd grain fusion Aims at a fundamental understanding of the physical reorganisation processes which occur in the early stages of cheesemaking and at quantitative prediction of the syneresis and fusion behaviour of cheese curd		Thomas Janhøj,  Copenhagen U. Richard Ipsen, Copenhagen U. A Grundelius (Tekn lic LU, 2007),  K. Lodaite (PhD LU, 2003),  M Paulsson K Östergren
Cheese: nanorheology of casein atomic force microscopy applied to the casein and casein gel/cheese system		Stina Helstad (PhD LU, 2006)  Jana Trckova (PhD student Institute Chem Eng, Prague) T van Vliet, Wageningen U; Patrick Gunning, Food Res Inst, Norwich; Alan Braem, Marilyn Rayner, M Paulsson
Cheese from MF concentrate  texture development of curd during storage	Magnus Larsson (Tekn lic LU, 2004)	Ylva Ardö, Copenhagen U. Emlyn Brice, ENSBANA Dijon
Extracellular polysaccharides in yoghurt the varying effects of EPS on strucuture, syneresis stability, viscosity, extensional viscosity and stiffness		Shaojiang Chen Ditte Marie Folkenberg (PhD Copenhagen U. 2005) Chr Hansen A/S; Anne Skriver, Chr Hansen A/S; Richard Ipsen, Copenhagen U.
Heat effects on milk process effects on gelation, sediment formation and fouling		Bozena Malmgren (PhD LU, 2007) TetraPak; Andrea Grundelius, Tetrapak; Cecilia Johansson; Maria Ejrup Eur MSc Wageningen Ylva Ardö, Copenhagen U. Marie Paulson

Current teaching activities

I am a firm believer in problem based learning, and use the approach in all my teaching. In our "civilingenjör" (MSc) programme in bioengineering I teach in the 3^rd year "Unit operations" and in the final year "Integrated food project".  I also coordinate "Food, molecules and myths", www.food.lth.se/?mat_o_myt, an introductory popularizing course featuring home experiments  

Other curent activities

Editor

Int Dairy J

Editorial board member

Czech Journal of Food Sciences
Food Science and Technology Research (Japan)

Reviewer for

Int Dairy J, Le Lait, J Dairy Sci
J Food Eng, J Food Sci, Food Hydrocolloids, Food Chem, Food Res Int, Int J Food Sci Technol,
J Texture Studies, J Membrane Science, Biosystems Eng,
Biophys J, Langmuir, Biomacromolecules, European Biophysics J, Chemical Engineering J

Jury member

TI Food & Nutrition Publication Prize
European Food Tec Award

Program/project evaluation for

European Commision, Israel Science Foundation; Netherlands Science Foundation; Directorate for Food, Fisheries and Agribusiness, Denmark; INRA France; ETH Switzerland; 

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