Jens Risbo

Kort præsentation

Research activities

Food material science and physical chemistry of foods. Relation between physical transformations of food matrices and chemical reaction. Glass transitions, dry foods, transport processes in food and food packaging. Application of thermodynamic and kinetic concepts in food science. The relation between chemical and physical processes and vitality of dried bacteria cultures. Using colloidal principles for food delivery systems. Development of and defining the molecular gastronomy as a science. Author of more than 40 peer reviewed papers in international journals. The papers are in average cited 9.97 times and have resulted in an h-index of 16.

Teaching

Course responsible on Master course: Molecular Food Science (LLEF10268). Teacher on courses in Food Chemistry, Advanced Food Chemistry and Culinary Processes, Physical and chemical changes of food quality and Food Packaging.

Mainly occupied with developing new ways of teaching physical chemistry using example from “food, cooking and living”. Have supervised and co-supervised 12 PhD-projects and a large number of Bachelor and Master students. 

Industrial cooperation and innovation

Cooperated with more than 10 companies and inventor of a principles that enables measurement of permeability of non-detectable gases (positively  evaluated by Synergon AB, Sweden – negotiations with a producer of equipment for permeability measurements).  

CV

Education

PhD (Chemistry) Technical University of Denmark, 1997

MSc (Chemical Engineering) Technical University of Denmark, 1994

Employment

• 2002 – Associate professor of food chemistry, Department of Food Science, University of Copenhagen
• 1998 – 2002 Assistant professor, Department of Food Science, The Royal Veterinary and Agricultural University of Denmark (KVL)
• 1998 Assistant professor (post doc), Department of Chemistry, Centre for Interdisciplinary Studies of Molecular Interactions, University of Copenhagen
• 1997 Assistant professor (post doc), Department of Chemistry, Technical University of Denmark
• 1996 Visiting scientists at the laboratory of professor Gerald Feigenson, Cornell University, NY, USA

Patents

Patent submitted regarding encapsulation (with Max Planck Institute), 2013

Membership

• 2006 - , Member of Editorial Board, Journal of Food Biophysics
• 2012, Editor on special issue of Flavor (journal) on Gastro physics

Primære forskningsområder

• Fødevarematerialer og fysisk kemi af fødevarer.
• Forholdet mellem fysiske omdannelser af fødevarer og kemiske reaktioner.
• Glas overgange, tørre fødevarer, transportprocesser i fødevarer og fødevareemballage.
• Anvendelse af termodynamiske og kinetikbegreber i fødevarevidenskab.
• Forholdet mellem kemiske og fysiske processer og vitalitet i tørrede bakteriekulturer.
• Brug af kolloide principper for madleveringssystemer.
• Udvikling og definering af molekylær gastronomi som en videnskab.

Undervisnings- og vejledningsområder

• Kursusansvarlig på master kurset: Molecular Food Science (LLEF10268).
• Underviser på kurserne: Food Chemistry, Advanced Food Chemistry and Culinary Processes, Physical and chemical changes of food quality og Food Packaging.
• Vejleder og med-vejleder ved 12 PhD projekter og mange bachelor og master studerende.