Department of Food Science

My research is primary focused on gaining insight into quality and nutritional aspects of dairy, meat and other animal-based foods. The nuclear magnetic resonance (NMR) technique is a core element in my research and I work with applications of NMR emphasizing both biophysical, technological, biofunctional, and health-related aspects of foods based on NMR spectroscopy as well as NMR relaxometry. My research also entails the development and use of metabolomics to gain mechanistic insight into nutrition, metabolism, and gut microbial activity.

I am actively engaged in industrial collaboration and I participate in several research projects with focus on utilization and valorization of side-streams and animal by-products, alternative protein sources such as insects as well as reformulation of animal-based foods with plant-based materials.

Field of activities:

• NMR-spectroscopic studies of foods and bio-fluids
• Metabolomics and systems biology
• Biofunctionality of animal protein
• Characterization of water mobility and distribution in foods and tissues
• Combination of spectroscopic methodologies   

Education

• Cand.Tech.Al.
• PhD
• Category C competences according to The Federation of European Laboratory Animal
• Science Associations (FELASA)