European Network on NMR Relaxometry

I am doing my PhD in Food Chemistry and Technology with a thesis entitle “SMART ingredient development based on NMR characterization of the phosphoserine residues of native casein micelles”. My research with NMR relaxometry focus on the understand of cheese maturation and dairy powder structures. We used a LF NMR to individuate the changes on water behaviours with the changes on the grade of rennet during the process of cheese making.