Foto: Daniel Schultz Madsen

Nils Foss awards goes to bridge-builder between research and industry

Associate Professor Klavs Martin Sørensen from the University of Copenhagenhelp’s Arla make better cheese, his research prevents the waste of resources in the global food industry. And all his effort was recently awarded.

The waste of raw materials as the lack of resources is one of the biggest problems the world is facing right now.”

Klavs Martin Sørensen

And that is why the recipient of this year’s Nils Foss Talent Prize, Associate Professor Klavs Martin Sørensen at University of Copenhagen, loves his job:

It is a great acknowledgement that the work I’m doing is on the right track and is relevant for the food industry,” Klavs Martin Sørensen says, an atypical researcher who started his career in the food industry.

Klavs Martin Sørensen is an associate professor in the Department of Food Science at the University of Copenhagen (UCPH FOOD), in the Chemometrics and Analytical Technology section, where he researches rapid methods that can optimise food production.

Helps Arla become water-circular
One of the projects that Sørensen is currently working on, is looking at reusing water in dairies, to make it part of a circular system.

We are working to move near-infrared spectroscopy to the field in the industry and are measuring water quality at Arla, where, in collaboration with the Department of Computer Science at the University of Copenhagen, we are using artificial intelligence to predict water quality,” Sørensen explains.

A robot-finger in your cheese: Big data and machine learning make better cheese
Another research project is examining the factors that influence the quality of cheese. In this project, the researchers are measuring the quality of all of the cheeses in a batch using a near-infrared measurement technique that is built into a robotic arm.

Using artificial intelligence and machine learning techniques, the robotic arm takes a chemical “fingerprint” of the new cheeses to predict the final quality after three months of maturation. This is a major shift, as you go from getting a “snapshot” of a single cheese in a batch to knowing the quality of all of the cheeses. This allows you to catch any defects while the development of the cheeses can still be corrected, thus avoiding poor quality and waste,” says Sørensen.

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