Research

Professor in plant based food biochemistry, with over 25 years’ experience in research and education in the field of plant biochemistry, molecular biology and biotechnology. Group leader for the research group ‘Plant based foods and biochemistry’.

Primary research areas:

Structure and functionalization of plant seed storage proteins.

Microalgae for protein and lipid production.

Metabolic engineering of photosynthetic organisms for production of flavor-, color- and taste compounds.

Redox enzymes driven by light.

Synthetic biology in food science.

Teaching:

Plants for foods - processing and functionality (MSc, course responsible)

Biochemistry 1 (BSc, course co-responsible)

Fundamentals of Beer Brewing and Wine Making - Biochemistry, Organisms and Omics Techniques (MSc, Lecturer)

Academic degrees

• 1993 Ph.D.

• 1989 M.Sc. (cand.agro)

Administrative and professional activities

• Head of Section for Molecular Plant Biology (2007-2019)
• Head of Copenhagen Plant Science Centre (2013-2019)

Positions held

• 2019- : Professor in plant based food biochemistry at Dept. Food Science, University of Copenhagen
• 2009-2019 : Professor in molecular biology of plant photosynthesis at Dept. of Plant Biology and Biotechnology, University of Copenhagen

• 1998-2009: Associate Professor at Dept. of Plant Biology and Biotechnology, University of Copenhagen

• 1995-1998: Post-doctoral fellow in the laboratory of Professor C. Neil Hunter at Department of Molecular Biology and Biotechnology, University of Sheffield, U.K.

• 1993-1995: Post-doctoral fellow at Genetic Section, Dept. of Ecology and Molecular Biology, KVL.

• 1990-1993: Ph.D.-student fellowship at Genetics Section, Dept. of Ecology and Mol. Biology, KVL

   

   

Professor in plant based food biochemistry, with over 25 years’ experience in research and education in the field of plant biochemistry, molecular biology and biotechnology. Group leader for the research group ‘Plant based foods and biochemistry’.

Primary research areas:

Structure and functionalization of plant seed storage proteins.

Microalgae for protein and lipid production.

Metabolic engineering of photosynthetic organisms for production of flavor-, color- and taste compounds.

Redox enzymes driven by light.

Synthetic biology in food science.

Teaching:

Plants for foods - processing and functionality (MSc, course responsible)

Biochemistry 1 (BSc, course co-responsible)

Fundamentals of Beer Brewing and Wine Making - Biochemistry, Organisms and Omics Techniques (MSc, Lecturer)