Denise Felix da Silva, PhD is Industrial Postdoc at the Department of Food Science, the University of Copenhagen in collaboration with the leading cheese powder company, Lactosan A/S. She graduated as a Food Engineer in 2013 and she obtained a master’s degree in Food Science in 2015 from the State University of Maringá (Maringá, Brazil). She obtained her PhD in Food Ingredients and Dairy Technology from the University of Copenhagen in 2018. She is the author of more than 10 scientific publications in peer-reviewed journals. Her main research interest is within dairy products and the relations between composition, processing and functionality. Currently, the main focus of her research is within dairy powders, more specifically on the effects of processing and raw materials on the cheese feed and powder properties.
