date:Apr 25, 2014
received the Dairy Innovation of the Year Excellence Award at Food Ingredients Europe.
In her PhD work, Kastberg Moeller explored the potential of adapting the existing cheese-making technology, by modifying process parameters and extending the functionalities of added lactic acid bacteria and coagulant, to improve the flavor and texture of Cheddar cheese with up to 50% reduced salt level.
The jury found that her publication contributed to the scientific field and to the advancement of dairy