Billede af Lene Jespersen
  • Rolighedsvej 26, 1958 Frederiksberg C, 85 Fødevarebygningen, 85-4-A435

  • Rolighedsvej 26

    1958 Frederiksberg C

Personlig profil

CV

ORCID-ID: 0000-0002-2555-5948

Education:

1991-1994: Industrial PhD Fellow. Collaboration between Alfred Jørgensen Laboratory Ltd., The Royal Veterinary and Agricultural University (KVL) and The Danish Academy of Technical Sciences.

1989: MSc, Food Science, The Royal Veterinary and Agricultural University, Denmark.

Employments:

2013-: Professor, Microbial Ecology and Food Fermentation, Department of Food Science, UCPH.

2008-2013: Professor (mso), Global Food Microbiology, Department of Food Science, UCPH (LIFE/KU).

1995-2008: Associate Professor, Department of Food Science (LIFE/KVL).

1989-1995: Research Scientist and Consultant, Alfred Jørgensen Laboratory Ltd., Denmark. 

 

Primære forskningsområder

Professor i Mikrobiel Økologi og Fødevarefermentering med mere end 30 års international erfaring indenfor forskning, undervisning og rådgivning indenfor fødevaremikrobiologi. Forskningskoordinator for forskningsgruppen Fødevaremikrobiologi og Fermentering.

  • Fødevaremikrobiologi
  • Mikrobiel biodiversitet
  • Mikrobielle interaktioner og bio-konservering
  • Starter kulturer - mælkesyrebakterier, gær og skimmel
  • Traditionelle fermenterede fødevarer
  • Plante-baserede fødevarer
  • Betydning af diet for tarmens mikroflora
  • Kapacitetsopbygning i udviklingslande

Kort præsentation

Lene Jespersen (LJ) is Professor in Microbial Ecology and Food Fermentation at the Department of Food Science, University of Copenhagen (KU). She has an Industrial PhD (1994) comprising the use of flow cytometry for single cell analyses in brewing yeasts. In 1996, she joined the university and in 2008, she was awarded a professorship. Her research focuses on fermented foods, food mycology, yeast biodiversity, microbial interactions, single cell analysis, microbial functionality, food matrix interactions, food safety, sustainable food production, bio-preservation as well as the effects of food borne microorganisms on gut microbiota and human health. LJ has headed several international, EU and national research projects as well as several research projects with the private sector. Most of these projects have been centred on the valuable utilisation of microorganisms for the production of tasty, healthy and sustainable foods from highly industrialised products to indigenous fermented products in Africa and South America. Her dissemination output accounts >150 scientific publications and book chapters, >70 proceedings and >30 oral presentations at international and national scientific conferences; many of these in collaboration with >30 supervised PhD students.

Undervisnings- og vejledningsområder

Kursusansvarlig for MSc kurset "Microbiology of Fermented Food and Beverages"

Delvis kursus ansvarlig for MSc kurset "Yeasts Physiology and Applications"

Underviser på MSc kurset "Dairy Microbiology"

Emneord

  • Det Natur- og Biovidenskabelige Fakultet
  • Mikrobiologi
  • Fødevaremikrobiologi
  • bioteknologi
  • Fermentering
  • Mikrobiel økologi
  • Ulandsforskning
  • Probiotika
  • Mikrobielle interaktioner
  • Biodiversitet
  • fermenterede fødevarer

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