Short presentation

Associate professor at the Section of Food Chemistry, Department of Food Science, with more than 20 years of experience in research and education in food chemistry and physics in relation to the processing and storage of foods. Understanding the reaction kinetics and the thermodynamics of the enzyme-catalyzed processes in food and model systems using enzyme assays, spectroscopic or chromatographic techniques. Has experience with the use of high-pressure technology for modifying macromolecules spatial structure and subsequent characterization of protein denaturation using differential scanning calorimetry (DSC).

Primary fields of research

• Reaction kinetics and thermodynamics of food enzymes.
• Spectroscopic techniques for the study of structural properties and reactions of proteins, including absorption and fluorescence spectroscopy under high hydrostatic pressure.
• Separation techniques in protein chemistry including various chromatographic methods.
• Characterisation of protein denaturation by differential scanning calorimetry.
• Enzymatic extraction of food hydrocolloids by pressure tuning of reaction conditions

Teaching

• Lecturer at the BSc course Fødevarekemi
• Lecturer at the MSc course Food Enzymes and Applications
• Course responsible and lecturer at the MSc course Food Science and Culinary Techniques
• Course responsible and lecturer at the MSc course Advanced Food Chemistry
• Course responsible and lecturer at the MSc thematic course: Fødevarer Innovation og sundhed
• Lecturer at several PhD courses at Food Chemistry
• Bachelor and master thesis in collaboration with small and large enterprises

CV

Education

1994   PhD, Chemistry, University of Copenhagen, Denmark

1990   M.Sc, Organic Chemistry, University of Copenhagen, Denmark

Positions and employments

2003   Associate Professor, Department of Food Science, University of Copenhagen

1999   Research Associate Professor, Food Chemistry, Department of Food Science, Royal Veterinary and Agricultural University, Copenhagen

1996   Research Assistant Professor, Food Chemistry, Department of Food Science, Royal Veterinary and Agricultural University, Copenhagen

1995   Postdoc, Department of Chemistry, University of Copenhagen

1990   Assistant lecturer, Department of Chemistry, University of Copenhagen.

Management

• Deputy for Head of Food Chemistry section
• Project coordinator of FP7 Marie Curie Initial Training Network LEANGREENFOOD 2009-2013
• PhD coordinator at KU-FOOD
• Scientific coordinator of GUDP project FoodWaste 2014-2017

Supervision of students

• 3 PhD students
• 50+ Master and bachelor students and teaching at all university levels in food chemistry, enzyme technology and culinary chemistry

Scientific publications

+40 publications in international journals with peer review, 3 articles in trade journal