Milena Corredig | AIChE

Milena Corredig

Aarhus University

Milena Corredig has been a Full Professor in Food design and technology since 2006,  at University of Guelph and since 2019 at Aarhus University, in the FOOD department. She is currently also CiFOOD Center Leader.

Prof. Corredig completed her Bachelor studies at the University of Milano,  Italy, and her Master and PhD in Food Science from the University of Guelph, Canada.  From 1998 to 2003 she was a researcher, and lecturer at the University of Georgia, in Athens, Georgia, USA.   In 2003 she was offered a position as Research Chair in Dairy Technology at the University of Guelph.  From 2013 to 2018 she was head of R&D for Gay Lea Foods,  a dairy Company owned by 1400 Farmers, in Toronto, Canada, responding to the CEO. 

To date,  Prof. Corredig has published more than 250 peer reviewed publications, and gave as many public and conference presentations.  She also held many professional positions. Within the University domain, she has been Department director of graduate studies,  and acting Department Chair.  She is also member of the editorial board for Food Hydrocolloids,  the Journal of Dairy Research and Journal of Food Texture.

Her research priorities are food design and processing,  connecting the domains of food biochemistry, food processing and material science.

When designing foods, it is paramount to understand the molecular and supramolecular properties of the ingredients, and how they interact with the other components of the matrix during processing, supply chain and consumption.  By knowing such details it is possible to design more functional foods,  healthier foods and high quality products, both fresh and preserved products.  This will also be vital to improve or create new functional ingredients from raw materials,  taking into consideration also the use of byproducts in a new, circular food economy.  A better understanding of the interactions between raw materials, ingredients, alternative processing approaches,  storage and distribution, will provide new tools to create more sustainable food products in the future.