Klavs Martin S\u00f8rensen<\/p>\n
\u00bbIt can gather so much data by taking numerous samples from every cheese that we are able to create a mathematical model, which describes exactly what each cheese consists of. It can tell us about the development of each individual cheese and how it will taste when it reaches the supermarket shelf,\u00ab says Klavs Martin S\u00f8rensen.<\/p>\n Cheese producers usually only test the first and last cheese in every batch (and each cheese can be divided into around 50 pieces before being sold), whereas the cheese robot carries out several measurements on every cheese produced. This means a lot of extra analytical work for the producer, and some of the world\u2019s best mathematicians were \u2013 and are \u2013 required to decode the data.<\/p>\n \u00bbIn our research group at the Department of Food Science, Chemometrics and Analytical Technology, we use mathematical models to analyse the colossal amount of data we get from the cheese robot,\u00ab says Klavs Martin S\u00f8rensen. He continues:<\/p>\n \u00bbIn the research group, we are global leaders in our field, which is multivariate data analysis, also known as chemometrics, and that has helped to define and develop the tools we use.\u00ab<\/p>\n Klavs Martin S\u00f8rensen explains that the project was made possible by the highly specialised knowledge at the Department of Food Science, UCPH, and by his own practical experience of developing new equipment for the food industry.<\/p>\n In theory, other research groups at universities worldwide could have been the first to develop a cheese robot, but the project requires collaboration between a lot of different disciplines.\u00a0 Due to such interdisciplinary efforts, UCPH ended up being the place where the robot was created for the first time, Klavs Martin S\u00f8rensen explains.<\/p>\n The instrument is a near infrared spectrometer, which was invented in the 1930s. It emits a range of light in the red spectrum, which has such a long wavelength that it is invisible to the human eye.<\/p>\n The near infrared light is emitted by one arm of the cheese robot, and when it hits the different molecules and substances in the cheese, the molecules absorb a specific wavelength of light, so it is not reflected back.<\/p>\n The robot\u2019s other arm registers which wavelengths of light fail to return and with the help of advanced mathematics, it is possible to determine the chemical composition of the cheese. Associate professor in Food Science has invented a cheese robot<\/p>\n","protected":false},"author":8,"featured_media":87282,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[46],"tags":[1050],"class_list":["post-87906","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-science","tag-food-science","expression-feature_article"],"acf":[],"aioseo_notices":[],"yoast_head":"\n![\"Klavs](\"https:\/\/uniavisen.dk\/wp-content\/uploads\/2019\/06\/tillenefotoafklavsmartinsoerensen2web.jpg)
<\/picture>Klavs Martin S\u00f8rensen trained as an electronics technician and has specialised in automation, online analysis and measurements. He was working as development manager in the meat industry in 2009 when he started collaborating with UCPH. This led to him completing his PhD in 2015 and being employed as an associate professor at the Department of Food Science (FOOD) in 2018.<\/strong><\/p>\n<\/div>\nCutting-edge collaboration at UCPH<\/h3>\n
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