Kiwi food scientist wins prestigious international award

 


Natalie Ahlborn’s research focuses on how processing methods affect milk digestion and nutrient absorption, a topic critical for enhancing the nutritional value of dairy products. Her studies have shown that UHT (ultra-high temperature) milk proteins digest the fastest, which has significant implications for producing specialized dairy products tailored to different health needs. Ahlborn's work has the potential to shape the development of milk products designed for athletes, older adults, and other specific demographic groups who may benefit from quicker digestion or enhanced nutrient delivery. 


Her award, the IDF Professor Pavel Jelen Early Career Scientist Prize, is significant not only because it is a prestigious international recognition in the dairy science field, but also because it positions Ahlborn among emerging leaders in dairy technology and research. As part of her prize, she will present her findings at the IDF World Dairy Summit 2024, showcasing how different processing techniques impact milk’s nutritional qualities.

The Riddet Institute, where Ahlborn conducts her research, is renowned for its contributions to dairy science, having produced several other award-winning scientists. This continuous stream of accolades reflects the institute’s dedication to advancing global dairy research and meeting future nutritional challenges.

International Food Scientist Awards

Website: foodscientists.org/

#NatalieAhlborn #RiddetInstitute #KiwiScientist #FoodScience #DairyResearch #MilkProcessing #NutrientAbsorption #EarlyCareerAward #InternationalDairyFederation #IDFAward #UHTMilk #ProcessedMilk #MilkDigestion, #GlobalDairySummit #NutritionScience #NewZealandResearch

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