Trine Kastrup Dalsgaard holds a position as associate professor at Department of Food Science at Aarhus University. Her research focus on alternative proteins biorefinery and application as well as natural colorants stability and application. Her research group investigates underlying mechanisms behind process- and storage induced changes, which often involves free radical chemistry, enzymatically, heat and light induced changes. The use of mass spectrometry and biophysics is essential for the elucidation of structure, chemical reactions and the relation to stability, interaction and quality of foods. Alternative proteins and their quality are in focus and proteins from e.g. green biomasses (alfalfa, clovers and grasses), macro- and microalgae, and pea find my interest. I seek to understand how we can biorefine in the best possible way to obtain the best food quality for different applications. We seek to understand how different processing step affect the protein quality both concerning protein chemical changes, changes in functionality and nutritional value. Sustainable food for the future is in focus and Trine is steering committee member in the Centre of Circular Bioeconomy at Aarhus University.