From the Lab to the Foods of the Future: Milena Corredig Elected to the Royal Danish Academy of Sciences and Letters

Milena Corredig’s research takes place far from supermarkets and kitchens – in laboratories where she studies food down to the molecular level. She works to understand how food components such as proteins and fats behave, how they bind together, and how they change when exposed to heat, pressure, and time. 

This knowledge is essential for developing the foods of the future. By uncovering the mechanisms that govern structure and function in food, she makes it possible to design new products with improved quality, nutrition, and sustainability. 

Her research sits at the intersection of chemistry, physics, engineering, and food technology. This interdisciplinary approach enables her to bridge fundamental insight and practical solutions in industry – from understanding why milk foams or cheese melts to developing plant-based alternatives and more sustainable processing methods. 

Milena Corredig has built a strong international research environment and collaborates widely with both universities and food companies. Her work plays a central role in translating research-based knowledge into practical innovation – and in shaping a food system capable of meeting future demands related to climate, health, and resource use. 

Election to the Royal Danish Academy of Sciences and Letters is awarded to researchers who have made outstanding scientific contributions. Membership also provides the opportunity to join a multidisciplinary community of leading scholars and to help shape the research agenda both nationally and internationally.