• Food physics
• Food biomacromolecules
• Soft materials and colloidal systems
• Food structure and rheology
• Processing-structure-function interrelations in foods
• Circular food systems
• Dairy science and technology

MSc Programme in Food Science and Technology (UCPH)

• Molecular and Functional Properties of Milk
  Course coordinator and teacher (since 2024)
• Food Structure and Functional Ingredients
  Teacher (since 2024)

BSc Programme in Fødevarer & Ernæring (UCPH)

• Råvarekvalitet
  Teacher (since 2025)

International PhD Courses

• AEDIL Dairy CoVE - Dairy Academy
  Member of organising committee (since 2022)
  Main course coordinator (2022, 2024)
  
• Food Proteins
  Teacher (2025)

Ongoing Projects at UCPH FOOD

• FUNCAS - Functionality-targeted isolation and modification of caseins from precision fermentation biomass for next generation food protein ingredients
  PI, October 2025 - September 2028
  Funded by: Novo Nordisk Foundation (Project Grant for Research in Plant Science, Agriculture and Food Biotechnology)
  
• BoostDairy - Boosting dairy side stream value through hybrids
  PI, July 2025 - June 2028
  Partially funded by the Milk Levy Fund through the Danish Dairy Research Foundation and co-financed through a Novo Nordisk Fonden Start Package Grant
• Speeding up material science: New capabilities to probe rheological properties of multi-component systems
  Project Participant, January 2025 - December 2026
  Funded by: Carlsberg Foundation (Research Infrastructure Grant)
• PILAF - Identifying and understanding critical parameters for designing improved liquid and fermented plant-dairy hybrid products
  PI, January 2025 - December 2027
  Partially funded by Arla Foods amba through the Arla-UCPH Collaboration Programme and co-financed through a Novo Nordisk Fonden Start Package Grant
• Processing-structure-function-interrelations of novel protein ingredients in complex foods
  PI, July 2024 - June 2028
  Funded by: Novo Nordisk Foundation (Start Package Grant for Faculty Recruitment)

Past Projects at Other Institutions

• Understanding processing-structure-function-interrelations of sustainable multi-component fractions from oilseed press cakes
  PI, July 2022 - November 2023
  Conducted at Aarhus University, Department of Food Science
  Funded by: Novo Nordisk Foundation (Individual Postdoctoral Fellowship in Plant Science, Agriculture and Food Biotechnology)
• FERBLEND - Fermentation-induced valorisation of side stream blends from oilseed and dairy industry industry
  Project participant, April 2021 - November 2023
  Conducted at Aarhus University, Department of Food Science
  Funded through a joint CoreOrganic and SUSFOOD Era-Net call by the national partner organisations
• FILTRATE - Understanding critical processing parameters to design novel improved functional milk protein concentrates
  Project participant, October 2019 - September 2022
  Conducted at Aarhus University, Department of Food Science
  Funded by: Danish Dairy Research Foundation & Arla Foods
• Acid gelation of enzymatically cross-linked casein: From molecular level to network formation
  Project participant, January 2016 - August 2019
  Conducted at Technische Universität Dresden, Chair of Food Engineering
  Funded by: Deutsche Forschungsgemeinschaft (DFG)
• COSUS - Consumers in a sustainable food supply chain: Understanding barriers and facilitators for acceptance of visually suboptimal foods
  Project participant, January 2015 - December 2015
  Conducted at Technische Universität Dresden, Chair of Food Engineering
  Funded through the first SUSFOOD Era-Net call by the national partner organisations

Employment History

• since 12/2023
  Tenure Track Assistant Professor
  Department of Food Science, University of Copenhagen, DK
  
• 07/2022–11/2023
  Assistant Professor
  Department of Food Science, Aarhus University, DK
  
• 09/2019–06/2022
  Postdoctoral Researcher
  Department of Food Science, Aarhus University, DK
  
• 02/2014–08/2019
  Research Associate and Doctoral Fellow
  Chair of Food Engineering, Technische Universität Dresden, DE
  

Education

• 08/2019
  Dr.-Ing. (Doctor of Engineering)
  Faculty of Mechanical Science and Engineering
  Technische Universität Dresden, DE
  
• 12/2013
  Dipl.-Ing. (comparable to Master of Engineering)
  Process Engineering & Food Technology
  Faculty of Mechanical Science and Engineering
  Technische Universität Dresden, DE
  

Activities in Scientific Organisations

• Young Faculty Network Food Soft Matter
  since 05/2024 - Co-founder and member
• LINXS Theme RheoMAXESS - Advanced rheometry for neutron and
  x-ray science
  since 11/2024 – Working group member and Danish representative
  
• Nordic Rheology Society
  since 06/2024 – Secretary of the board
  09/2022-04/2023 – Chair of the Nordic Rheology Conference 2023
  
• NKJ Network Sustainable dairy for the future – product quality and new technologies
  since 03/2024 – Member