My major research interest is focused on the promotion of sustainable diets and food systems drawing on my research experiences within the fields of public health nutrition, sensory and consumer science. I have recently been working on developing novel strategies to inprove the meal experience  for people with smell loss and for elderly people. I have an interest in reducing food waste and have investigated the consumer potential for using upcycled ingredients in canteen meals (FoodRus). I am currently working on the EU project HealthFerm investigating the consumer perception and acceptance of plant-based innovative fermented foods and meals, hoping to promote a green dietary transition in Europe.

Research Areas

- Public Health and health promotion

- Consumer behaviour (especially children and elderly)

- Sensory Science (the trigeminal sense, the sense of smell)

- Sensory perception and appetite regulating effects of bioactive components

- Food waste

Methods

- Interventions (in local communities)

- Health campaigns (e.g. mass media campaigns)

- The Supersetting approach

- Surveys

- ”Mixed method” evaluation (e.g. action research, controlled intervention design, interviews, focus groups)

- Sensory testing (Time-intensity, Profiling, Odour test kits)

- Meal studies to measure acceptance energy intake and appetite

Teaching 

I am Head of Studies for the Food Innovation and Health Master Programme. I teach at the following courses.  

- Meal Systems and Technology (MSc, 7.5 ECTS)

- Food and Meal Consumer Reseach (MSc, 7.5 ECTS)

-  Determinants of Food Consumption (MSc, 7.5 ECTS)

- Supervision within Food Innovation, Public Health, Sensory and Consumer Science (BSc theses, MSc theses, and projects outside of scope).

Education

2021: Basic education for Head of Studies

2014: Assistant professor pedagogy course

2008: PhD (Sensory Science & Nutrition), KU-Science, University of Copenhagen

2004: MSc (Biotechnology, cand.polyt), Technical University of Denmark (DTU)

2002: BSc (Diploma engineer in Chemistry), Technical University of Denmark (DTU)

Employments

2018-           Associate Professor, FOOD, University of Copenhagen

2015-2018     Associate Professor, PLAN, Aalborg University

2012-2015:   PostDoc, MENU, PLAN, Aalborg University

2010-12:     Assistant Professor, KU-Science, University of Copenhagen

2008-2010:   PostDoc, KU-LIFE, University of Copenhagen

2004-2008:   PhD Student, KU-LIFE, University of Copenhagen

National & International Research Collaborations

2022-       HealthFerm, Innovative pulse and cereal-based food                          fermentations for human health and sustainable diets, EU

                Fermfoods, SMV: Food Innovation

2019-       Trigeminal sensing for regaining food appetite and well-                     being, Velux

2015-:          Eldorado, KU-Science, University of Copenhagen

2012-2015:   SoL-Bornholm, Steno Diabetic Center, Region H, Research Center for health Promotion                      and Health (FCFS)

 2009-2014     Optimal well-being, development and health for Danish children through a healthy                            New Nordic Everyday Food (OPUS), KU, DK

2011:           Gastronomics, Plant & Food, Auckland, NZ

2009-2011: TetraPak, Malmø, SE

2007-2008:   Department of Human Biology, Maastricht University, NL.

2004-2008: Meat as part of a Meal, Danish Meat Research Institute (DMRI), Danish Technological Institute