Dairy Science and Technology The objective of our research projects is to obtain new knowledge about the composition of milk (products) throughout the dairy chain to create new options for adding value to milk and its components. Kasper Hettinga Our main research themes are: Natural variation in milk casein Milk protein processing & infant health Natural variation in the milk fat globule membrane (MFGM) Milk protein quality within healthy & sustainable diets Projects Project Immunologically active proteins and allergy-protective capacity of non-thermal treated milk Project The effects of additional β-CN on the structure and behavior of casein micelle and on digestibility in bovine milk Project Animal-free dairy Project The effects of Maillard reaction products on infant gut health Project Spotting new opportunities for linking breast milk composition to infant health Project The effects of heating on digestibility and immunogenicity of goat milk proteins Project The role of protein quality in a healthy and sustainable human diet Project Understanding variation in casein micelle structure using re-assembled casein micelles Project Microstructure and functional properties of processed cheese Project Electrostatic spray drying of infant formula products Project Milk proteomics Project Donor Human Milk preservation Project Human milk proteins and peptides and the relation with allergy development Project Dry heated cow’s milk protein and its immunogenicity Project Effect of processing on digestion and immunogenicity of proteins in infant Project Engineering of cheese texture by modifying casein fractions and proteolytic enzymes Project Effect of heat processing of plant proteins on their digestibility and immunogenicity in infant