Department of Food Science

Research areas:

• Meat research in relation to slaughter procedure and quality. Especially focusing on impact of stress before slaughter, characterization and consequences of tissue alterations for the quality as food (e.g. wooden breast in broilers). The research is related to the muscle as a food commodity but also as tissue, cell and at the molecular level.
• Identification and physiological responses of health promoting compounds in food (e.g. plant-based foods, meat and milk) from the cellular level to the whole organism (animals and human interventions in collaboration with partners). This include research at molecular level of cell based models, cell lines or primary cells isolated from experimental animals (e.g. digestibility, bioavailability, oxidative stress responses/antioxidative status, glucose uptake and metabolism)
• Cultured meat as a food commodity using primary satellite cells isolated from muscle tissue. Focus is on research into FBS (fetal calf serum)-free cell culture medium for proliferation and differentiation of satellite cells and development of taste components during maturation at the cellular/molecular level.
  Click to read more about the CellFood project.

Committes:

• Member of the reference group of the project “ARRIVAL of cellular agriculture”, Norwegian Research Council.
• Member of Protein Diversification Think Tank, EIT-food
• Appointed board member of the Danish agricultural levy fund
• Appointed vice chairman of the Danish Dairy levy fund

Education:

M.Sc in Food Science and Ph.d. (Photo-biologi)

Collaborations:

• ISI Food Protection, Denmark
• Nofima, Norway
• University of Toronto, Canada
• Aleph Farms, Israel
• Technical University of Denmark, Center for Biosustainability 
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