CV

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. 

Primary fields of research

Professor in Microbial Ecology and Food Fermentation with more than 30 years of international experience in research, teaching and consultancy in the field of food microbiology.   

• Food microbiology
• Microbial biodiversitet
• Microbial interactions and bio-preservation
• Starter cultures - lactic acid bacteria, yeasts and moulds
• Indigenous fermented foods
• Plant-based food products
• Influence of diet on human gut microbiota
• Capacity building in developing countries

Short presentation

I hold a position as Professor in Microbial Ecology and Food Fermentation at the Department of Food Science, University of Copenhagen, a position I have held since 2008. In 1994, I was awarded an Industrial PhD for my work on the use of flow cytometry for single cell analyses in food related microorganisms. In 1996, I joined the University of Copenhagen, driven by a keen interest for the microbial wonders of food fermentation and the ability of beneficial microbes to impact human health and well-being globally.

Today, my research spans a broad range of topics, including fermented foods, food mycology, yeast biodiversity, microbial interactions, single-cell analysis, microbial functionality, food matrix interactions, food safety, sustainable food production, bio-preservation, and health beneficial effects of food borne microorganisms. I have had the privilege of leading numerous international, EU-funded, and national research projects, many in close collaboration with industry partners. The core of these projects has been the use of microorganisms for production of tasty, healthy and sustainable foods; from highly industrialised products to indigenous fermented foods in Africa and South America.

My dissemination output accounts 160+ (100+ last authorships) peer reviewed scientific publications; 10+ book chapters; 30+ oral presentations at international scientific conferences; 100+ poster presentations and publications in proceedings and abstract books. Much of this work has only been possible thanks to the dedicated efforts of 15+ Postdocs, 40 PhD students (5 as co-supervisor).

Teaching

Main supervisor for 50+ MSc and BSc students.

Course responsible for the MSc course: "Microbiology of Fermented Food and Beverages"

Co-responsible for the MSc course: "Yeast Physiology and Applications"

Teacher at the MSc course: "Dairy Microbiology"