No photo of Mikael Agerlin Petersen
  • Rolighedsvej 26, 1958 Frederiksberg C

  • Rolighedsvej 26

    1958 Frederiksberg C

  • Source: Scopus
1996 …2024

Research activity per year

Personal profile

Primary fields of research

Major research areas are analysis of aroma compounds/volatiles by GC-MS, sensory analysis and the relationship between instrumental and sensory analysis. Research areas have also included human nutrition. Recent projects have included aroma analyses of old Danish apple cultivars, Danish wine, chicken meat, chocolate, milk, cheese, cheese powder, cocoa, aquacultured fish, water, strawberries and sauces.

Current research

“Linking sensory and instrumental analyses of specialty apple juice to fruit genetic, production and quality traits” (Ministry of Food, Agriculture and Fisheries, 2009-2013).

”Improvement of quality and vinification of Danish grapes” (Ministry of Food, Agriculture and Fisheries, 2010-2012).

“Udvikling af planter til produktion af naturlige farver til fødevarer (PlantePigment, 2013-2017)" (GUDP).

"Udvikling af naturnær frugtvin og frugtvinskultur i Danmark (NATVIN, 2014-2017)"(GUDP)

"IMPCON - IMProved quality of cultured fish for human CONsumption" (Det strategiske forskningsråd, 2014-2017).

"Upgrading pangas and tilapia value chains in Bangladesh" (Danida, 2015-2018).

CV

2008 - 2012: Concurrent part-time work as Manager of Chemical Analysis in the R&D group at Pernod Ricard Nordic.

1998 - current: Associate professor, Department of Food Science, University of Copenhagen.

1994: Senior research fellow, University of Copenhagen. 

1989: Assistant professor at the Royal Veterinary and Agricultural University, Copenhagen

1988: PhD in Human nutrition/Epidemiology from the Royal Veterinary and Agricultural University, Copenhagen.

1982: Cand. brom. (MSc in Food Science) from the Royal Veterinary and Agricultural University, Copnehagen. 

Teaching

Course responsible:

  • Fødevaregrundkursus (BSc course)
  • Råvarekvalitet (BSc course)
  • Aroma Components in Food (PhD course)

Supervised >60 master and bachelor projects

Keywords

  • ???Fødevarekvalitet og kemometri???
  • aroma
  • GC-MS
  • Sensory properties
  • Food processing
  • aroma
  • GC-MS
  • Sensory properties
  • Food quality
  • aroma
  • GC-MS
  • Sensory properties
  • ???Analytisk kemi???
  • aroma
  • GC-MS
  • ???Kemometri???
  • Taste, smell and texture in food
  • aroma
  • GC-MS
  • Sensory properties
  • ???Sensorik???
  • Faculty of Science
  • aroma
  • GC-MS
  • Sensory properties

Collaborations and top research areas from the last five years

Recent external collaboration on country/territory level. Dive into details by clicking on the dots or