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Kenneth Aase Kristoffersen

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Associate Professor

Norwegian University of Life Sciences

Norway

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About

Dr. Kenneth Aase Kristoffersen is an Associate Professor at the Norwegian University of Life Sciences, Norway. His research focuses on enzymatic protein hydrolysis, the physicochemical properties of dairy products, and the development of food-grade microcarriers for cultured meat production. Recent publications include studies on optimizing protein hydrolysis, monitoring enzymatic processes, and investigating the impact of storage conditions on UHT milk.

Recent Grants

Grant: Close

SmartOslo: Support for test and development projects

Open Date: 2025-05-01

Close Date: 2025-12-01

Articles (14)

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2026

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2026

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2025

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2023

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2022

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2022

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2021

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2021

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2020

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2020

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2020

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2020

Collaborators (3)

Sissel Beate Rønning

Research Council of Norway

NORWAY

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Frode Rise

Professor

University of Oslo

NORWAY

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Kristian Hovde Liland

Norwegian University of Life Sciences

NORWAY

View details

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Kenneth Aase Kristoffersen

Research Interests

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About

Recent Grants

Articles (14)

Advanced lipid analysis of Ciona intestinalis: exploring its potential as a sustainable and healthy food source

NMR-Based Quantification of Collagen Content in Protein Hydrolysates

Facilitated identification of bioactive peptide fractions and optimization of enzymatic protein hydrolysis using size-exclusion chromatography fingerprints: Combining interval PLS and response surface modeling

Effect of storage temperature on the physicochemical and sensory properties of regular and lactose-reduced low-fat UHT milk

Quantitative at‐line monitoring of enzymatic hydrolysis using benchtop diffusion nuclear magnetic resonance spectroscopy

FTIR-based prediction of collagen content in hydrolyzed protein samples

Post-enzymatic hydrolysis heat treatment as an essential unit operation for collagen solubilization from poultry by-products

Production of food-grade microcarriers based on by-products from the food industry to facilitate the expansion of bovine skeletal muscle satellite cells for cultured meat production

Effects of poultry raw material variation and choice of protease on protein hydrolysate quality

Exploring Effects of Protease Choice and Protease Combinations in Enzymatic Protein Hydrolysis of Poultry By-Products

Average molecular weight, degree of hydrolysis and dry-film FTIR fingerprint of milk protein hydrolysates: Intercorrelation and application in process monitoring

Fourier-transform infrared spectroscopy for monitoring proteolytic reactions using dry-films treated with trifluoroacetic acid

Screening of by-products from the food industry as growth promoting agents in serum-free media for skeletal muscle cell culture

Screening of by-products from the food industry as growth promoting agents in serum-free media for skeletal muscle cell culture

Collaborators (3)

Sissel Beate Rønning

Frode Rise

Kristian Hovde Liland

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