Primære forskningsområder

• Analyse af duftkomponenter
• Sensorisk analyse
• Human ernæring

Aktuel forskning

“Linking sensory and instrumental analyses of specialty apple juice to fruit genetic, production and quality traits” (Ministry of Food, Agriculture and Fisheries, 2009-2013).

”Improvement of quality and vinification of Danish grapes” (Ministry of Food, Agriculture and Fisheries, 2010-2012).

“Udvikling af planter til produktion af naturlige farver til fødevarer (PlantePigment, 2013-2017)" (GUDP).

"Udvikling af naturnær frugtvin og frugtvinskultur i Danmark (NATVIN, 2014-2017)"(GUDP)

"IMPCON - IMProved quality of cultured fish for human CONsumption" (Det strategiske forskningsråd, 2014-2017).

"Upgrading pangas and tilapia value chains in Bangladesh" (Danida, 2015-2018).

CV

2008 - 2012: Concurrent part-time work as Manager of Chemical Analysis in the R&D group at Pernod Ricard Nordic.

1998 - current: Associate professor, Department of Food Science, University of Copenhagen.

1994: Senior research fellow, University of Copenhagen. 

1989: Assistant professor at the Royal Veterinary and Agricultural University, Copenhagen

1988: PhD in Human nutrition/Epidemiology from the Royal Veterinary and Agricultural University, Copenhagen.

1982: Cand. brom. (MSc in Food Science) from the Royal Veterinary and Agricultural University, Copnehagen. 

Undervisnings- og vejledningsområder

Course responsible for følgende kurser:

• Fødevaregrundkursus (bachelorkursus)
• Råvarekvalitet (bachelorkursus)
• Aroma Components in Food (PhD kursus)

Vejledning af mere end 60 bachelor- og specialeprojekter